Cheesy Stuffed Potatoes
Cheesy Stuffed Potatoes have a baked potato shell with a flavoured, cheesy mashed potato filling, while topped with golden, melted cheese. These potatoes are one of my favourite sides, served with simple grilled chicken (like my Barbeque Honey Soy Chicken) and greens. Or make them the main with a side of salad.
Growing up in a vegetarian household, stuffed potatoes were a regular on the menu. They were always a hit for the entire family, but also an economical side or main. Also, a great way to use up older potatoes, or capsicum from the fridge.
For some other vegetarian potato dishes, try my Potato and Caramelised Onion Soup or the Mashed Potato with Garlic & Thyme.
How to Make Stuffed Potatoes
The potato skin: baking the potatoes in the oven before stuffing is the best way to get the skins a little firm. Strong enough to hold the filling, but not too chewy.
The filling: the butter, cottage cheese, sour cream and milk all contribute to the creamy mashed potato texture of the stuffed potatoes. The garlic, spices and seasoning provide the base delicious flavour. The capsicum and green onions give a crunch to the creamy texture. While the cheddar brings it all together, adding to both the flavour and the texture.
The topping: who doesn’t love a golden cheese melted topping? The combination of parmesan and cheddar make for the perfect golden top, with a nice crunch and delicious flavour. You can also sprinkle with a little extra paprika before baking if you like. Or some finely chopped chives to the finished stuffed potatoes – for an added freshness.
Size Doesn’t Matter
In this recipe, I have said to use large potatoes. But it really doesn’t matter with size, as long as you can scoop out the filling while keeping the skin in tact. I use whatever potatoes I have in the house, rather than specifically making a trip to buy large ones.
But keep in mind, if you replace four large potatoes for four small potatoes, the rest of the ingredients will need to be reduced too.
The cooking time for baking the potatoes will vary if you use smaller varieties. So make sure you reduce the time for this part of the recipe. However, the time to melt the cheese should not be impacted.
How to serve
The stuffed potatoes can be a meal on their own. They include protein from the cheeses and are filling enough to make a full meal. Serve them with salad or some other vegetables and you’re all set for a delicious vegetarian dinner.
As a side, Cheesy Stuffed Potatoes can dress up a plain protein or can be served alongside a roast meat in place of traditional roast potatoes. Serve as an accompaniment for a barbeque.
Feedback & More
Did you try the Cheesy Stuffed Potatoes? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other tasty sides. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Cheesy Stuffed Potatoes
These baked potatoes are filled with a cheesy mashed potato filling, topped with golden melted cheese.
8
servings15
minutes55
minutes1
hour10
minutesStop your screen from going to sleep
Ingredients
4 large potatoes, whole (see my post for using other sizes)
1 tbsp olive oil
10 grams unsalted butter
150 grams cottage cheese
4 tbsp sour cream
2 tbsp cream (or milk)
1 clove garlic, minced
½ tsp paprika
½ tsp onion powder
salt & pepper to taste (don’t skimp)
1 cup cheddar cheese, grated
1 red capsicum, finely diced (optional)
2 green onions, thinly sliced
20 grams both parmesan and (extra) cheddar cheese, grated and combined
Directions
- Preheat oven to 230C | 210C fan forced.
- Wash the potatoes and pierce the skin with a knife or fork, a couple of times on each side. Place on a tray or in a baking dish and brush all over with oil. Bake for 30 minutes. Turn potatoes over and bake for a further 10 minutes or until soft and cooked through when tested with a fork. Make sure they are completely cooked throughout.
- Reduce oven temperature to 210C | 190C fan forced.
- Cut the potatoes in half. Using a tea towel, hold one potato half and scoop the warm flesh into a medium bowl. Scoop as close to the skin as possible, being careful not to make holes or rip the skin. Place the skins back on the tray. Repeat with the remaining potatoes.
- Add the butter, cottage cheese, sour cream, cream, garlic, paprika and onion powder to the bowl. Mash the ingredients together until smooth and well combined.
- Stir in the cup of cheddar, capsicum and green onions. Add salt and pepper to taste. Scoop the mix back into the potato skins and sprinkle with the 40g combined cheeses.
- Return to the oven and bake for approximately 10-15 minutes, until heated through and the cheese is melted and golden brown.
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