Cheese-Stuffed Baked Potatoes
Submitted by alanwcompt
Twice-baked potatoes stuffed with cream cheese, butter, and green onion, mounded high and dusted with paprika. A classic steakhouse side done at home.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsTwice-baked potatoes are one of those sides that never goes out of style, and this version keeps it beautifully simple.
Russet potatoes bake until fluffy, then get scooped out and mashed with softened cream cheese, butter, and green onion. The filling goes back into the shells, mounded high and dusted with paprika.
Back in the oven for 15 minutes and they come out with golden edges and a creamy, tangy center that beats any steakhouse version.
Make them ahead and reheat whenever you need a side dish that feels special without the fuss.
Chef Tips
- Pick potatoes that are roughly the same size so they bake evenly
- Prick the skins all over with a fork before baking to let steam escape and prevent bursting
- Leave a thick enough shell when scooping so the potato holds its shape
- Mound the filling high since it shrinks slightly as it bakes the second time
Variations
- Fold in crumbled bacon and shredded cheddar for fully loaded twice-baked potatoes
- Stir in roasted garlic and fresh chives for an herb-forward version
- Top with sour cream and diced jalapeños right before serving for a Tex-Mex twist
Ingredients
Directions
Preheat oven to 425? F.
Scrub potatoes well under cold running water. Dry thoroughly with paper towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.)
Place potatoes on oven rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when squeezed.
Remove a thin slice from top of each potato. Scoop out inside of potato, leaving a shell.
Mash potatoes with fork. Add cream cheese, butter, green onion, salt and pepper; mixing well with fork. Pile lightly into potato shells, mounding high.
Sprinkle paprika over the top.
Return to oven; bake 15 minutes, or until thoroughly hot.
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