Stuffed Baked Potatoes

Baked potatoes on tray

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  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: Serves 4 to 6

Baked stuffed potatoes—also known as twice-baked potatoes—are always a hit, and they aren't difficult to make. Potatoes are baked then scooped out, mashed and seasoned, and then spooned back into the shells.

Use cheddar, Monterey jack cheese, or a combination. Add chili to the potatoes, or add chives or green onions. See the topping and add-in suggestions in the tips and variations.


  • 4 large baking potatoes (about 2 pounds)
  • 4 tablespoons butter (softened, or margarine)
  • 3/4 cup sour cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper (or white pepper)
  • Paprika (to taste)

Steps to Make It

  1. Heat the oven to 350 F.

  2. Scrub potatoes and pat dry. Prick the potatoes in several places with a fork.

  3. Bake the potatoes in the preheated oven for 45 to 50 minutes or until cooked through and tender.

  4. Increase the oven temperature to 425 F.

  5. Cut potatoes in half lengthwise; scoop out pulp and mash or put through a ricer.

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

  7. Pile potato mixture back into only 6 of the shells. Sprinkle with the shredded cheese and then sprinkle with paprika.

  8. Bake for about 15 minutes or until the cheese has melted and potatoes are heated through.


  • For crispy, tasty potato skins, rub each potato with some olive oil and rub them with a small amount of sea salt or kosher salt.

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.