50 Stuffed Potato Recipes

How to cook stuffed potatoes. Bake 4 russet potatoes (large tubers with brown skins) or sweet potatoes, 10 fingerling potatoes, or 12 new potatoes at 200°C until tender—1 hour for russet potatoes, 50 minutes for sweet potatoes, 30 minutes for fingerling potatoes and new potatoes. Make a deep slit in the center, loosen the flesh with a fork, and add your desired filling.

1. With caramelized onions. Cook 1 large onion (thinly sliced) in a skillet with 2 tablespoons olive oil and 1/4 teaspoon salt until caramelized, 30 minutes. Spoon onto baked potatoes. Top with sour cream.


2. With mushrooms and onions. Follow recipe #1. Saute 2 cups of sliced ​​mushrooms in olive oil until soft; add chopped dill and salt. Spoon over the potatoes; top with onion, sour cream, and dill.

3. With onions in French. Fry the onions as in recipe #1. Scoop out the flesh from 4 baked potatoes and mash it with the onions, 1/4 cup beef broth, and 1/2 cup grated Gruyère cheese. Stuff the potato skins, sprinkle with cheese, and broil over high heat until melted.

4. With cheddar and chives. Scoop out the flesh from 4 baked potatoes; mash with 1/4 cup each butter, sour cream, and chopped chives, and 2/3 cup grated cheddar. Stuff the potato skins, sprinkle with cheese, and broil over high heat until melted.


5. "Sloppy Joe" Sauté 1 chopped onion and 1 bell pepper in olive oil; add 1 pound ground beef and brown. Add 1 cup tomato sauce and water, 1 tablespoon each brown sugar and apple cider vinegar, and 1 teaspoon cumin; simmer until thickened. Spoon over baked potatoes.


6. With bacon and egg. Top each baked potato with butter, 2 slices of cooked bacon, and a fried egg. Season with salt and pepper.


7. "Pizza". Scoop out the flesh from 4 baked potatoes. Mash with 3/4 cup tomato sauce; stuff the potato skins. Add sliced ​​pepperoni, grated mozzarella, Parmesan, and oregano. Melt the cheese over high heat.


8. With ham and brie. Fry 110g of diced prosciutto in olive oil until golden brown. Place on top of baked potatoes and top with slices of brie. Preheat oven to 200°C (400°F) to melt the cheese; sprinkle with chopped parsley and chives.

9. With ham and Swiss cheese. Scoop out the flesh from 4 baked potatoes; mash, adding 1 cup each of diced ham and grated Swiss cheese. Stuff the potatoes with the mixture, sprinkle with cheese, and melt under the broiler.

10. With ricotta and pancetta. Fry 60g of chopped pancetta until crisp. Drizzle the baked potatoes with olive oil; top with ricotta, pancetta, and pepper.

11. With garlic butter. Fry 8 sliced ​​garlic cloves in 1/2 cup olive oil until golden. Add salt and chopped parsley. Drizzle the mixture over the baked potatoes.

12. In Irish. Sauté 4 sliced ​​leeks and 1/2 small shredded cabbage in butter until soft. Add 1 cup milk and simmer for 10 minutes. Scoop out the flesh from 4 baked potatoes and mash them with the cabbage mixture. Stuff the potatoes. Sprinkle with grated cheddar and melt it under the top heat.

13. With cheese and gravy. In a saucepan, cook 1/4 cup each of butter, flour, and chopped onion until soft. Whisk in 2 cups of beef broth and 1 teaspoon of Worcestershire sauce; simmer until thickened. Top the baked potatoes with shredded mozzarella and gravy.

14. With mushrooms and gravy. Prepare the gravy according to recipe #13. Saute 8 ounces (230 g) of diced mushrooms in butter until soft; season with salt and pepper. Scoop out the flesh from 4 baked potatoes; mash together with the mushrooms. Stuff the potatoes; pour the gravy over them.

15. With cottage cheese. Top baked potatoes with cottage cheese, crumbled cooked bacon and chives.

16. With cottage cheese and onions. Fry 2 thinly sliced ​​onions in 55g of butter until crisp. Top the baked potatoes with cottage cheese, onion, salt, and pepper.

17. With guacamole. Mash 2 avocados with 1 tablespoon each of lime juice, diced red onion, chopped cilantro, 1/2 teaspoon of crushed jalapeño, and salt. Spread over baked potatoes. Top with chopped tomato.

18. Bruschetta. Toss 1 cup diced tomato, 1/2 cup diced mozzarella, 1 tablespoon each olive oil, red wine vinegar, chopped basil, and salt. Spoon over baked potatoes.

19. With salsa verde. Puree until lumpy 2 cups parsley, 2 green onions, 2 cloves garlic, 2 tablespoons capers, 1 teaspoon Dijon mustard, 1/3 cup olive oil, zest and juice of 1/2 lemon, salt and pepper. Drizzle over baked potatoes.


20. With creamed spinach. Fry 2 chopped shallots in butter. Add 2 tablespoons flour; cook for 2 minutes. Add 1 package thawed spinach (squeeze dry), 1 cup heavy cream (10%) and a pinch of nutmeg; cook for 5 minutes. Season with salt. Place on top of the baked potatoes and sprinkle with Parmesan.

21. With chili and cheese. Top baked potatoes with warm chili, shredded cheddar, and sour cream.

22. With tzatziki. Grate 1/2 an English cucumber and squeeze out the excess. Mix with 1/2 cup Greek yogurt, adding 1 crushed garlic clove, 1 tablespoon each of chopped mint, olive oil, and white wine vinegar. Spoon over the potatoes.

23. With smoked salmon. Combine 170g of softened cream cheese, 110g of sliced ​​smoked salmon, 1 tbsp each of capers and chopped red onion. Spoon over baked potatoes.

24. With cumin and onion. Brown 1 sliced ​​red onion with 2 teaspoons cumin in olive oil. Scoop out the flesh from 4 baked potatoes; mash with 1/2 cup sour cream. Stuff the potato skins. Preheat the oven to 200°C; top with the onion mixture.

25. With pastrami. Follow recipe #24; brown 1 cup diced pastrami with the onion.

26. With crab. Combine 110 g crab meat, 1/4 cup crushed saltine crackers, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp each of salt and pepper. Old Bay seasonings and chopped parsley. Place on top of the baked potatoes and brown under the broiler.

27. With chicken royal style. Cook 1 tablespoon each of butter and flour in a frying pan, stirring, for 2 minutes. Whisk in 1.5 cups milk and simmer until thickened. Add 1 cup shredded grilled chicken, 1/2 cup fried mushrooms, and a splash of sherry. Serve over baked potatoes.

28. With chicken and paprika. Follow recipe #27; add 2 teaspoons paprika with the flour, omit the sherry.

29. With lime and cilantro. Combine 1/2 cup sour cream, zest and juice of 1 lime, 1/4 cup chopped cilantro, salt and pepper. Spoon over baked potatoes; top with salsa.

30. With baked vegetables. Toss 2 each diced carrots and parsnips, 1 diced butternut squash, and 4 quartered shallots with olive oil. Bake for 20 minutes at 200°C (400°F). Serve on a buttered baked sweet potato.

31. With vegetables and goat cheese. Follow recipe #30. Sprinkle with crumbled goat cheese and heat in the oven at 200°C.


32. With mango and beans. Combine 1 1/4 cup (425 g) can black beans, drained and rinsed, 1 diced mango, 1/2 cup diced tomato, 1 minced jalapeño, 2 tablespoons each chopped cilantro and red onion, 1 tablespoon olive oil, and the juice of 2 limes. Spoon over baked sweet potatoes.

33. With kale. Sauté 1 crushed garlic clove and 1/2 chopped onion in olive oil. Add 1 chopped bunch of kale, 4 cups water, and salt; cook until soft. Add 1 tablespoon of apple cider vinegar and a pinch of cayenne pepper. Place on top of the baked sweet potato. Sprinkle with grated Pepper Jack cheese and melt it under the heat.

34. With marshmallows. Top the baked sweet potato with butter, mini marshmallows, and cinnamon-sugar. Toast in the oven over high heat.

35. "Marbled" potatoes. Scoop out the flesh from 1 baked sweet potato and 4 baked Russet potatoes; mash with 2 tablespoons each butter and chopped parsley, 1/4 cup sour cream, and 2/3 cup grated Cheddar. Stuff the Russet potato skins; sprinkle with cheese and melt under the broiler.

36. With chicken and cheese. Scoop out the flesh from 4 baked potatoes; mash with 3 tablespoons butter, 1 cup shredded grilled chicken, and 1 cup Swiss cheese. Stuff the potatoes and sprinkle with bread crumbs. Brown under the broiler.

37. With Buffalo chicken. Scoop out the flesh from 4 baked potatoes; mash with 1/4 cup sour cream, 1 cup shredded grilled chicken, some chopped celery leaves, and hot sauce. Stuff the potatoes; top with blue cheese and melt under the broiler.

38. With artichokes. Sauté the drained and chopped artichoke hearts from 2 x 170g jars, 4 chopped green onions, and 1 teaspoon fresh thyme in olive oil. Scoop out the flesh from 4 baked potatoes; mash them with the artichokes and 1/2 cup goat cheese. Stuff the potato skins and warm them in the oven at 200°C.

39. "Samsa". Sauté 1 chopped onion, 1 tablespoon each curry powder, 1 tablespoon minced ginger, and 1 teaspoon mustard seeds in olive oil. Scoop out the flesh from 4 baked potatoes; mash them with the onion mixture, 1/4 cup chopped cilantro, and 1 cup peas. Stuff the potatoes. Add yogurt.

40. With eggplant. Grill 2 eggplants until tender. Halve and scoop out the flesh; mash it with 3 tablespoons each of tahini and chopped parsley, 2 tablespoons olive oil, the juice of 1 lemon, 1 chopped garlic clove, and salt. Arrange on top of the baked potatoes.


41. With tapenade. Mix 3 tbsp. tapenade with 1 tbsp chopped parsley. Place on baked new potatoes and top with cherry tomato slices.


42. With apple and cheddar. Sauté 2 peeled and diced apples in butter until soft. Place on top of the baked sweet potato, sprinkle with grated cheddar, and melt the cheese in the oven over high heat. Sprinkle with crumbled cooked bacon.

43. With caviar. Mix 1/4 cup each of crème fraîche and caviar; add some chopped chives and lemon zest. Serve over baked new potatoes.

44. "The Duchess". Scoop out the flesh from 10 fingerling potatoes; mash thoroughly with 1/3 cup cream, 1 beaten egg, salt, pepper, and nutmeg. Press onto potato skins; bake at 200°C until golden brown.

45. With piquillo pepper. Sauté 2 crushed garlic cloves and 1/4 cup crushed piquillo peppers in olive oil. Add 1/4 cup heavy cream; cook for 2 minutes, then mash. Make Duchess Potatoes (No. 44) with mashed potatoes instead of heavy cream and omit the nutmeg.

46. ​​With butter and dill. Mash 110 g of softened butter with salt and 1/2 cup of chopped dill. Spread on the baked potatoes and mash into the pulp.

47. With butter and curry. Toast 1 tablespoon of curry powder in a frying pan. Mash with 110g of softened butter, the zest of 1 lime, and salt. Spread over the baked potatoes and mash into the pulp.

48. With anchovies. Mash 4 anchovies, 1 tbsp chopped parsley, and 110 g softened butter. Place on top of the baked potatoes and mash until smooth.

49. With miso paste. Mash 1 tablespoon miso, 2 chopped green onions, and 110 g softened butter. Spread over the baked potatoes and mash until smooth.

50. With butter and paprika. Mash 110g of softened butter with salt, adding 2 tsp each of paprika and ground cumin. Spread over the baked potatoes and mash into the pulp.