Baked Stuffed Potato

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 07/25/22
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Baked stuffed potatoes on a plate

The Spruce Eats / Diana Chistruga

Prep: 20 mins
Cook: 80 mins
Total: 100 mins
Servings: 12 servings
Nutrition Facts (per serving)
81 Calories
0g Fat
18g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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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 such as 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. (Sometimes they're referred to as twice-baked potatoes). Large russet baking potatoes work best in this hearty recipe because of their sturdy skin and size. You can vary how to make stuffed potatoes by changing up the type of cheese or adding other ingredients, such as cooked onions and/or garlic.

These potatoes are a wonderful side dish with everything from roast chicken to meatloaf to steak. They're also a hearty appetizer that's perfect for enjoying while watching the game, or eating as a meal with a big bowl of soup or a salad.

"I've always loved potatoes, but now I love them even more. Being twice baked with irresistible ingredients such as cheese, sour cream, and bacon make these russets a gigantic hit at mealtime." —Diana Andrews

Baked stuffed potatoes on a plate
A Note From Our Recipe Tester

Ingredients

  • 6 large russet potatoes

  • 6 tablespoons unsalted butter (softened), divided

  • 1/2 cup sour cream, room temperature

  • 5 slices cooked bacon, crumbled

  • 2 cups shredded cheddar, or Colby cheese

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon white pepper

  • 1/2 teaspoon paprika

  • 2 medium thinly sliced scallions, for garnish

Steps to Make It

  1. Gather the ingredients. Heat oven to 375 F with a rack placed in the middle.

    Ingredients for baked stuffed potato recipe gathered

    The Spruce Eats / Diana Chistruga

  2. Prick the potatoes with a fork.

    Potatoes pricked with a fork

    The Spruce Eats / Diana Chistruga

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

    Potatoes rubbed with softened butter

    The Spruce Eats / Diana Chistruga

  4. Position a large rack inside a large rimmed baking sheet. Place the potatoes on the 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 Eats / Diana Chistruga

  5. Remove the potatoes from the oven and let cool for 20 minutes.

    Baked potatoes cooling on a wire rack

    The Spruce Eats / 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. Set the rack aside, you'll use it again later.

    Baked potatoes cut in half with cooked flesh scooped out

    The Spruce Eats / Diana Chistruga

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

    Cooked potatoes and butter mixture in a bowl

    The Spruce Eats / Diana Chistruga

  8. Stir in the sour cream, bacon, cheese, salt, and pepper and mash until well combined and fluffy.

    Sour cream, bacon, cheese, salt, and pepper with potato mixture in a bowl

    The Spruce Eats / Diana Chistruga

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

    Potato, cheese and bacon mixture spooned into the potato skins on a baking sheet

    The Spruce Eats / 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 potatoes on a baking sheet

    The Spruce Eats / Diana Chistruga

Tip

Make sure you cook the bacon until it is nice and crispy so it is easy to crumble. You can do that on the stovetop while the potatoes are baking, and set aside.

How to Store Stuffed Potatoes


These potatoes will keep in the fridge for 3 to 4 days. Wrap them in aluminum foil well. When it's time to reheat, send them, still wrapped, to a hot oven (400 F) for about 20 minutes. Refresh with a sprinkling of chopped chives or a dollop of sour cream or plain Greek yogurt.

This recipe also freezes really well. Fill the potatoes with the seasoned bacon and cheese mixture, let them 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.