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Stuffed Baked Potatoes

Stuffed Baked Potatoes on parchment paper

Stuffed baked potatoes have to be one of the most versatile dishes you can make. For one thing, they can be stuffed with just about anything.

Stuffed Baked Potato Ideas

Any kind of leftover meats can be diced and added to a stuffed baked potato with some cheese, your favorite sauce, or both. The same goes for veggies! I once had a small amount of lobster bisque leftover so I mixed it into the potato pulp before adding it back in for the second bake. It was delicious!

  • Chili (especially this Thick and Beefy Beanless Chili)
  • Steak
  • Shrimp
  • Crab
  • Vegetables
  • Taco meat (then top that with all the fixins)
  • Bacon
  • Pork Belly
  • Pulled Pork
  • Chicken (especially when tossed with a sauce, like Buffalo or BBQ)
Two stuffed baked potatoes topped with mushrooms and cheese on a table

The stuffed baked potato can also be elevated to a sophisticated side dish, too. Take the version in the pictures, for example. Wild mushrooms with parmesan, blue or goat cheese and a sprinkle of herbs make for an elegant, delicious side dish to steak, prime rib or a spiral-sliced ham.

Yes, you can make stuffed baked potatoes the day or night before.

Another bonus to stuffed baked potatoes is that they can be made mostly in advance! You can bake and stuff them, cover with saran wrap, and keep them in the refrigerator until you’re ready for their final 10-minute bake. They come out piping hot and just as delicious. (Note: bring to room temperature before baking or add 5-10 minutes to the baking time if they’re going straight from the refrigerator to the oven).

How to keep Stuffed Baked Potatoes warm

The easiest way to keep them warm is in a 200F oven, loosely covered with foil. You can also set them gently in a crockpot and they’ll keep for several hours on the warm setting. The great thing about stuffed baked potatoes (or twice-baked potatoes, as they’re sometimes also called) is that they’re even delicious at room temperature. So don’t stress too much if you don’t have a way to keep them heated.

However, if I’m making Crispy Potato Skins, I always use russets!

An overhead shot of stuffed baked potatoes with mushrooms and cheese on a white board

What kind of potato is best for Stuffed Baked Potatoes?

For me personally, it depends on whether I’m making them as a main dish or a side dish. I’ll usually go with russets when making a main dish, just because they’re so much larger and easier to work with. When I’m making them as a side dish, I prefer the red or white potatoes as they’re a bit more elegant, plus their smaller size make for side dish proportions. But either will work regardless!

Considering that potatoes are inexpensive, keep well, and can be served any number of ways, we have them in our pantry at all times. Stuffing them just happens to be one of our favorites, but we also enjoy them smashed, mashed, and baked as wedges.

Stuffed Baked Potatoes on parchment paper

Stuffed Baked Potatoes

Yield: 24 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This recipe makes a lot of Stuffed Baked Potatoes, so feel free to cut in half if you're not serving a crowd. It's a perfect make-ahead recipe for the holidays!


  • 2 lb red or white potatoes
  • 1 tbsp + 2 tsp extra-virgin olive oil, divided
  • 16 oz crimini mushrooms (or a mix of your favorite wild mushrooms)
  • 2 garlic cloves, minced
  • 1 cup shredded parmesan (or crumbled blue cheese)
  • 2 tbsp butter, melted
  • 2 tbsp whole milk (adding more if necessary)
  • 1/2 tsp coarse salt
  • 1 cup shredded parmesan (or crumbled blue cheese)


  • Chopped parsley and more shredded parmesan, if desired


  1. Preheat the oven to 425F.
  2. Place the potatoes on a sheet pan that's been lined with aluminum foil. Drizzle the potatoes with 1 tbsp of the olive oil, using your hands to coat them evenly.
  3. Bake for about 35-45 minutes or until they can be easily pierced with a fork.
  4. Meanwhile, heat a large skillet over high heat. Add the remaining olive oil and, when it's shimmering, add the mushrooms. Cook until the mushrooms have released their liquid, it's evaporated and the mushrooms are starting to brown. Reduce the heat to medium and add the garlic. Cook for about 1 minute, stirring frequently. Remove from the heat.
  5. Reduce the oven temperature to 375F.
  6. When the potatoes are cool until to handle, slice off the very top of each one. Gently scoop out the pulp (a small spoon or a melon baller work well for this).
  7. Place the pulp into a medium-sized mixing bowl. Stir in the melted butter, milk, and salt.
  8. Chop half of the cooked mushrooms; this will make it easier to stuff the potatoes. Reserve the other half for topping.
  9. Stir the chopped mushroom mixture into the potato mixture along with the cheese. Scoop the mixture back into the potatoes. Carefully top with the remaining (unchopped) mushroom mixture.
  10. Bake the potatoes for 10 minutes or until the potatoes are hot throughout. Sprinkle with the chopped parsley and shredded parmesan cheese, then serve.


The amount of servings depends on the size of your potatoes. Use small potatoes for roughly 24 servings; large potatoes for 12 servings.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 178mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 4g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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