Baked Stuffed Potato

Baked Stuffed Potato

The Spruce / Diana Chistruga

  • Total: 95 mins
  • Prep: 20 mins
  • Cook: 75 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
81 Calories
0g Fat
18g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 81
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 2g
Vitamin C 9mg 43%
Calcium 14mg 1%
Iron 1mg 5%
Potassium 469mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baked stuffed potatoes are made by baking potatoes and then removing the flesh and mixing it with rich and flavorful ingredients like sour cream, bacon, and cheese. This mixture is piled or piped back into the potato skins, and then baked until it is puffed and golden. Large russet baking potatoes work best in this recipe because of their sturdy skin. You can vary this recipe by changing up the type of cheese or adding other ingredients like cooked onions and garlic.

These potatoes are a wonderful side dish with everything from roast chicken to meatloaf to steak. They're also a delicious, hearty appetizer, perfect for enjoying while watching the game.


  • 6 large Russet potatoes

  • 6 tablespoons butter (softened), divided

  • 1/2 cup sour cream

  • 5 slices cooked bacon (crumbled)

  • 2 cups shredded cheddar or Colby cheese

  • 1/2 teaspoon salt

  • 1/8 teaspoon white pepper

  • 1/2 teaspoon paprika

  • 1 medium (4-1/8" long) scallion, to garnish

Steps to Make It

  1. Gather the ingredients. Pre heat oven to 375 F. Place an oven rack in the middle of the oven.

    Baked Stuffed Potato ingredients

    The Spruce / Diana Chistruga

  2. Prick the potatoes with a fork.

    Prick the potatoes with a fork

    The Spruce / Diana Chistruga

  3. Rub the potatoes with 2 tablespoons of the softened butter, coating them well.

    Rub the potatoes with softened butter

    The Spruce / Diana Chistruga

  4. Place the potatoes right on the oven rack and bake for 45 to 55 minutes or until the potatoes are soft when pressed with your fingers.

    baked potatoes on an oven rack

    The Spruce / Diana Chistruga

  5. Remove the potatoes from the oven and let cool on a wire rack for 20 minutes.

    potatoes on a wire cooling rack

    The Spruce / Diana Chistruga

  6. When the potatoes are cool enough to handle, carefully cut them in half lengthwise. Remove the cooked flesh from the potato skins. Leave about 1/4-inch of flesh and skin to create a shell.

    Remove the cooked flesh from the potato skins

    The Spruce / Diana Chistruga

  7. Place the cooked potato flesh in a large mixer bowl. Add the remaining 4 tablespoons softened butter and beat until combined.

    potato and butter mixture in a bowl

    The Spruce / Diana Chistruga

  8. Stir in the sour cream, bacon, cheese, salt, and pepper and beat for 1 minute until fluffy.

    sour cream, bacon, cheese, salt, and pepper added to the potato mixture in a bowl

    The Spruce / Diana Chistruga

  9. Spoon or pipe the potato mixture back into the potato shells and sprinkle with paprika.

    potato, cheese and bacon mixture spooned into the potato skins

    The Spruce / Diana Chistruga

  10. Bake for 20 to 25 minutes or until the potatoes are are slightly puffed and beginning to turn golden brown on the edges. Garnish with sliced scallion, if desired.

    Baked Stuffed Potato on a baking sheet

    The Spruce / Diana Chistruga


  • Make sure you cook the bacon until it is nice and crispy so it is easy to crumble.
  • This recipe freezes really well. Fill the potatoes with the seasoned bacon and cheese mixture, let it cool for 20 minutes, then freeze on a cookie sheet. Wrap the frozen stuffed potatoes well in plastic wrap and freeze for up to 4 months. Once frozen, bake at 400 F for about 40 to 50 minutes or until the potatoes are hot and the tops start to brown.