Make-Ahead Baked Stuffed Potatoes Recipe

Raw Russet Baking Potatoes Root Vegetables
Liza McCorkle / Getty Images
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 6 potatoes (6 servings)

Prepare these potatoes the day before, then pop them in the oven about 30 minutes before serving time.


  • 6 large potatoes (russet or similar baking potatoes)
  • 6 to 8 tablespoons milk
  • 4 tablespoons melted butter
  • 1 teaspoon salt
  • Dash of pepper to taste
  • 1/4 cup Parmesan cheese (fresh, grated)
  • Optional: parsley (fresh, chopped)

Steps to Make It

  1. Scrub potatoes; pat dry. Heat oven to 425 F.

  2. Pierce top of potatoes with a fork. Bake for about 50 minutes, or until potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving the skin intact.

  3. With an electric mixer on low speed, beat the potato with 5 tablespoons of the milk, butter, salt, and pepper. Add a little more milk, as needed.

  4. Spoon potato mixture into the potato skins; sprinkle each with Parmesan cheese. Arrange the stuffed potatoes in a single layer in a baking dish; cover and refrigerate for up to 1 day.

  5. Heat oven to 375 F. Bake potatoes for 20 to 30 minutes, or until potatoes are hot and tops are lightly browned. Sprinkle with fresh chopped parsley, if desired.