Stuffed Baked Potatoes

Stuffed Baked Potatoes

The Spruce / Loren Runion

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
359 Calories
17g Fat
45g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 359
% Daily Value*
Total Fat 17g 21%
Saturated Fat 10g 49%
Cholesterol 46mg 15%
Sodium 317mg 14%
Total Carbohydrate 45g 16%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 9g
Vitamin C 17mg 84%
Calcium 145mg 11%
Iron 2mg 13%
Potassium 1160mg 25%
*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—also known as twice-baked potatoes—are always a hit, and they aren't difficult to make. The potatoes are baked and the flesh is scooped out of the skins and mashed. Once combined with butter and sour cream, the mixture is spooned back into the shells, topped with cheese, and baked until golden brown.

Serve these baked stuffed potatoes with grilled steak, roasted chicken, or as part of a vegetarian menu. They also go great with a bowl of chili topped with a dollop of sour cream.


  • 4 large baking potatoes, about 2 pounds

  • 4 tablespoons unsalted butter or margarine, softened

  • 3/4 cup sour cream

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper or white pepper

  • 1/2 cup shredded cheddar, or Monterey Jack

  • 1 or 2 teaspoons paprika

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Stuffed Baked Potatoes ingredients

    The Spruce / Loren Runion

  2. Scrub the potatoes and pat them dry.

    clean potatoes on a towel

    The Spruce / Loren Runion

  3. Prick the potatoes in several places with a fork.

    prick holes in potatoes with a fork

    The Spruce / Loren Runion

  4. Bake the potatoes for 45 to 50 minutes or until cooked through and tender. Remove from the oven and allow to cool.

    baked potatoes on a towel

    The Spruce / Loren Runion

  5. Increase the oven temperature to 425 F. Cut each potato in half lengthwise.

    potatoes cut in half lengthwise

    The Spruce / Loren Runion

  6. While keeping the shells intact, scoop out the potato pulp, placing it into a large bowl.

    scoop the potato pulp from the potatoes

    The Spruce / Loren Runion

  7. Mash the potatoes or put them through a ricer.

    mashed potatoes in a bowl

    The Spruce / Loren Runion

  8. Beat in the butter, sour cream, and salt and pepper.

    mashed potatoes with butter and sour cream in a bowl

    The Spruce / Loren Runion

  9. Spoon the potato mixture back into only 6 of the shells.

    potato skins with mashed potatoes inside

    The Spruce / Loren Runion

  10. Top each potato half with some of the shredded cheese and then sprinkle with paprika. Bake for about 15 minutes or until the cheese has melted and the potatoes are heated through.

    Stuffed Baked Potatoes

    The Spruce / Loren Runion

  11. Serve hot and enjoy.


  • Make sure to poke holes in the potatoes before baking as they allow the steam to escape.
  • Do not wrap the potatoes in aluminum foil and put them in the oven; this will cause them to steam instead of roast and result in a taste and texture similar to when the spuds are boiled.
  • If you'd like to determine if the potatoes are done by their internal temperature, an instant-read thermometer should reach 210 F.

Recipe Variations

  • Top the potatoes with a tablespoon or two of chili before sprinkling with the shredded cheese and paprika. 
  • Add finely chopped fresh chives to the potatoes along with the butter and sour cream.
  • Sprinkle thinly sliced green onions over the stuffed potatoes before adding the cheese.
  • Add chopped cooked broccoli or spinach to the potato mixture.
  • Mix in a few tablespoons of grated Parmesan cheese.