Best 17 Cheese Stuffed Potatoes Recipes

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

CHEESE-STUFFED TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,

CHEESE-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
• Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.

HAM & CHEESE STUFFED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil.

CHEESE-STUFFED POTATOES

Steps:

• Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.

STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY

Steps:

• Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
• Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.

SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS

Steps:

• Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
• Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
• Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
• In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
• To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

WW HAM AND CHEESE STUFFED POTATOES

Steps:

• Preheat oven to 400 degrees fahrenheit.
• Bake potatoes at 400 degrees for 1 hour and 15 minutes or until tender. Let cool slightly.
• Melt margarine in a nonstick skillet over medium-high heat. Add broccoli and onion; saute' 3 minutes. Add broth; bring to a boil.
• Cover, reduce heat, and simmer 5 minutes or until broccoli is tender. Remove from heat; stir in ham and pepper.
• Cut a lengthwise strip from top of each potato; discard strips. Scoop out pulp, leaving 1/4 -inch-thick shells; set shells aside.
• Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash to desired consistency. Stir in broccoli mixture. Spoon mixture evenly into potato shells.
• Place potatoes in an 11X7 inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until thoroughly heated.
• Top each potato with 2 tablespoons cheese, and bake an additional 3 minutes or until cheese melts.
• Top each potato with 1 Tablespoon sour cream.

CHEESE-STUFFED SWEET POTATOES

Steps:

• Scrub potatoes, prick lightly with a fork and microwave for six minutes, or until done. (Or, bake in oven at 400 degrees F for one hour or until done.) When cool enough to handle, cut the potatoes lengthwise and scoop out the insides into a small mixing bowl. Set aside potato skins.
• Mash the cooked potatoes with the three cheeses and salt and pepper. Distribute the potato mixture evenly among the potato shells. Top each with the sliced green onion and sprinkle paprika on top.
• Return potatoes to the microwave (one minute on high) or oven (10 to 15 minutes at 350 degrees F) or until hot. Wrap or store in a portable container to bring to work or the gym; microwave on high for 1 1/2 to two minutes on high before eating.

HEALTHY CHICKEN-AND-CHEESE-STUFFED SWEET POTATOES

Steps:

• Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 5 minutes. Let sit for a few minutes.
• Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skin with the mixture.
• Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion.

CREAM CHEESE STUFFED NEW POTATOES

Steps:

• In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10-12 minutes. Drain and let the potatoes cool until you can handle them.
• With a melon baller, remove a scoop from each potato. Cut a tiny sliver off the bottom of the potatoes so they will stand after filling. Combine the Boursin, butter, and cream. Taste and add salt and pepper as needed. Spoon or pipe the cheese mixture into the potatoes. Garnish with fine sprinkling of parsley. Add a tiny dollop of red caviar. Stand the potatoes on a platter to serve.

ALFREDO AND CHEESE STUFFED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove and cool slightly. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Heat oil in a small saucepan over medium heat; cook and stir garlic until fragrant, about 2 minutes.
• Combine Alfredo sauce, garlic, pepper, and thyme in a small bowl. Stir in 3/4 cup Cheddar cheese, mozzarella cheese, and Parmesan cheese. Combine potato pulp and cheese mixture; mix well. Spoon mixture into potato shells; sprinkle with 1/4 cup Cheddar cheese.
• Bake in preheated oven until potatoes are hot and cheese is melted, about 15 minutes.

CHEESE-STUFFED POTATOES WITH YOGURT-SPICE PASTE AND SESAME SEED CRUST

Steps:

• For potatoes and stuffing:
• Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• For yogurt-spice paste:
• Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.
• Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch.
• Prepare barbecue (medium heat). If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite disposable pan. Return top rack to grill. Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
• Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl and reserve. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes atop foil on grill rack above disposable pan. Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and serve.
• A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

ZUCCHINI AND GOAT CHEESE STUFFED SWEET POTATOES

Steps:

• Bake or microwave the sweet potatoes until done but still firm.
• When cool enough to handle, cut each in half lengthwise.
• Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
• Transfer the scooped-out potato to a mixing bowl and mash coarsely.
• Heat the margarine in a medium skillet.
• Add the zucchini and sauté, stirring frequently, until it is golden and tender.
• Add the scallions and sauté for another minute or so.
• Combine the zucchini mixture with the mashed sweet potato in the mixing bowl.
• Add the goat cheese and salt, and stir well to combine.
• Stuff the mixture back into the potato shells.
• Heat as needed in the microwave or in a preheated 400-degree oven, and serve.

HAM AND CHEESE STUFFED POTATOES RECIPE

Steps:

• Heat oven to 375 Scrub potatoes,pat dry. Rub each potato with shortening;prick several places with fork. Bake for about 1 hr.or until done. Cut potatoes in half lengthwise; scoop out inside leaving a thin shell. In large bowl,beat potatoes 1 min. Add butter onion pepper and eggs; continue beating until mixture is smooth and fluffy. Fold in 1 cup cheese and ham. Fill potato shells with mizture, top with reserved 1/2 C. cheese. Sprinke with paprika. Bake at 375 for 15 min or until potatoes are heated through and cheese is melted.

STUFFED POTATOES WITH CHEESE

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp; set aside., In a small skillet, cook and stir onion in water for 2-3 minutes or until tender. Add mashed potatoes, cottage cheese, buttermilk, Parmesan cheese, salt and pepper. Stir until blended and heated through. Spoon into potato shells. Sprinkle with green onion.

CREAM CHEESE STUFFED NEW POTATOES

Steps:

• In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10 to 12 minutes. Drain and let the potatoes cool until you can handle them. With a melon baller, remove a scoop from each potato. Combine the cheese, butter, and cream. Taste, and add salt and pepper, as needed. Spoon or pipe the cheese mixture into the potatoes. Garnish with a fine sprinkling of parsley. *Cook's Note: Add a tiny dollop of red caviar to carry out your egg theme, if you wish! Stand potatoes on cut end on a platter to serve.