Stuffed potato recipes are a great way to prepare a delicious meal for family and friends without spending hours in the kitchen. Potatoes are versatile and hugely popular all over the world. It is unlikely that there will be a person who has not tried potatoes in a variety of dishes.
Why do we like potatoes so much? On the first place because we can prepare them in numerous ways – they are ideal for soups, they can be fried, roasted, slow cooked. A potato combines amazing simplicity and unique sophistication.
Potatoes are one of the most controversial foods for people on a diet because it is very nutritious. However, if cooked correctly, you will only benefit from potatoes. It is important not to add high-calorie sauces, mayonnaise or butter to the dish.
Stuffed potato recipes – simple tricks for preparing the perfect dish
As you know, there are many types of potatoes. They range between being either waxy or starchy. How to choose the right potato for your recipe? Starchy potatoes become soft and fluffy when cooked but they do not hold their shape very well. This makes them ideal for mashing or baking. Waxy potatoes hold their shape well and are great for making potato salad or hasselback potatoes, for example. When we talk about stuffed potato recipes, professionals recommend using Russet or Yukon Gold. Russets are starchy and delicious when baked. Yukon gold variety is buttery and smooth, with a great taste.
Whichever type you choose, you should select potatoes that have relatively the same size. Yes, size does matter because you want all of your potatoes cooked at the same rate and not have some over or undercooked.
Selecting a thin-skinned type means that heat gets inside the potato quicker and the cooking time will be less.
When buying potatoes make sure that you choose smooth and firm ones without wrinkles, cracks, bruises, sprouts, decay or greenness. Store potatoes in a cool, dry, dark and well-ventilated area. Keep away from direct light and make sure to remove them from plastic bags as soon as possible.
Easy and delicious stuffed potato recipes – choose the filling
If you think about it, the huge variety of stuffed potato recipes is due to the fact that they are the perfect base for multiple flavors. You can combine potatoes with almost anything – meat and poultry, cheese, vegetables, seafood, herbs and spices – the only limit is your imagination! You can use them for vegetarian or vegan dishes as well, twice baked potatoes are the perfect party food, they can be served as an appetizer or as a side dish.
Twice Baked Potato Recipe
- 4 large russet potatoes
- ½ cup heavy cream
- ½ cup sour cream
- 4 Tbsp butter, melted
- Salt and freshly ground black pepper
- ¼ tsp each paprika, garlic powder, onion powder
- 6 oz./170g cheddar cheese, shredded
- 6 slices bacon, chopped small and cooked until crisp
- 2 green onions, sliced
Preheat oven to 400F/200C degrees. Scrub and rinse potatoes clean and pierce potatoes several times on each side with a fork.
Place potatoes in preheated oven and bake 75 – 80 minutes until fully cooked. Remove potatoes from oven and reduce oven temperature to 350F/175C degrees.
Mash potatoes with a potato masher.
Add in heavy cream, sour cream, butter and season with salt and pepper to taste.
Scoop mixture into potato peels. Sprinkle with cheddar.
In a small bowl whisk together paprika, onion powder, garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Sprinkle seasoning evenly over potatoes.
Bake in preheated oven until cheese has melted and potatoes are heated through, about 10 – 15 minutes. Sprinkle with bacon and green onions and serve warm.
Taco-Stuffed Sweet Potatoes
- 4 medium sized sweet potatoes, washed
- Turkey taco meat filling
- 1 ½ tablespoon olive oil
- ½ medium white or yellow onion, diced
- 1 red pepper, seeded and cut into about a ½ inch dice
- 1 lb/450g ground turkey meat
- 3 cloves of garlic, diced
- ½ cup frozen or fresh corn
- 1 ½ teaspoon chili powder
- ½ teaspoon oregano
- pinch cayenne pepper
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ lemon, juiced
- 2 cups lightly packed baby spinach
- ¾ cup shredded Mexican cheese blend
- 1 avocado, pitted and cut into 1 inch cubes
- ⅓ cup cilantro, diced
Preheat the oven to 400F/200C degrees.
Cut four approximately squares of aluminum foil. Place the sweet potatoes on the foil and wrap them up tightly. Bake for 55-70 minutes, or until the potatoes are cooked through and pierce easily with a knife.
Towards the last 10-15 minutes or so of the sweet potatoes baking, heat up 1 ½ tablespoons light olive oil in a large non-stick saute pan over medium heat.
Add the peppers and onions and saute, stirring frequently, for about 4 minutes or until the onions start to turn translucent.
Add the turkey meat and cook, crumbling the meat as you stir, for 4.5-5.5 minutes, or until the turkey is no longer pink.
Add the corn, garlic, chili powder, oregano, cayenne, cumin, and salt and saute for 1-2 more minutes, continuing to stir, or until the corn is heated through and the garlic is fragrant, but not burning.
Turn the heat to medium low. Stir in the lemon juice and baby spinach and cook for 1-2 more minutes, or until the juice is mainly evaporated and the greens are half-way wilted.
Remove the turkey mixture from the heat. Slice open the sweet potatoes vertically, squeeze them open, scoop in turkey meat and then top with the cheese, cilantro, avocado, and any of your other favorite taco toppings. Serve hot!
Pizza Stuffed Potatoes
- 4 medium russet potatoes
- 1 cup shredded mozzarella cheese
- ½ cup very finely chopped green peppers
- ½ cup very finely chopped mushrooms
- a handful of pepperoni slices
- ½ cup pizza sauce
Preheat oven to 400F/200C degrees.
Poke holes in potatoes with a fork and bake for about 40-45 minutes. Remove from the oven and let cool.
Once cool, slice around the inside of the potato and scoop out the flesh.
Put scooped potatoes in a bowl and mix with 1/2 cup mozzarella and 2 tablespoons each of peppers, mushrooms and pepperoni. Mix well.
Scoop mixture back into potatoes and spoon pizza sauce over top. Add more toppings and cheese.
Bake for 10-15 more minutes.
Vegetarian Stuffed Potato Recipe
- 2 russet potatoes
- 2 tbsp butter
- 4 oz/110g cremini mushrooms, chopped
- 1 shallot, minced
- ¼ cup white wine
- 3 oz/85g baby spinach, chopped
- 3 tbsp heavy cream
- ½ tbsp grated parmesan cheese
- salt and pepper, to taste
- 3 oz/85g grated white cheddar cheese
- 1-2 tbsp fresh chopped chives, to garnish
Pre-heat oven to 400F/200C degrees.
Pierce cleaned potatoes with a fork in 3-4 places and, for crispy skin, rub with a teeny bit of oil. Bake on a foil lined baking sheet for approx. 40 minutes or until insides are hot and fluffy. Set aside to cool slightly.
Heat 1 tbsp butter in a large pan over medium-high heat. When butter begins to bubble, add mushrooms and cook, stirring frequently, until they start to brown and soften, about 7 minutes.
Reduce heat to medium and add shallot and remaining butter to pan. Cook until shallot softens, about 1 minute. Add wine and cook until evaporated, 1-2 minutes.
While mushrooms cook, arrange potatoes close together on a baking sheet. Cut across the top, lenghtwise, and gently squeeze in sides of potatoes to puff up the middle, pulling outwards slightly to reveal more of the fluffy potato center. Sprinkle with Cheddar and bake until warmed through and cheese is golden brown, about 5 minutes.
Add spinach to pan with mushrooms over medium heat and cook until wilted, about 3 minutes more.
Stir in heavy cream and parmesan, then season with 1⁄4 teaspoon salt and pepper as desired.
Top potatoes with mushroom and spinach sauce and garnish with chives.
Shrimp-Stuffed Potato Recipe
- 12 oz/340g frozen shrimps
- 2 large baking potatoes
- ¾ cup shredded sharp cheddar cheese
- ¼ cup sour cream
- Black pepper
Preheat oven to 400F/200C.
Rinse potatoes and prick skin several times with a fork. Place potatoes in microwave and cook on high for about 10 minutes or until potatoes are fully cooked.
Cut each potato in half lengthwise. Scoop out potato middles into a medium-size mixing bowl. Set potato skin shells on a baking sheet.
Cook and stir shrimp in a large skillet over medium heat for 6 to 7 minutes. Shrimp should be almost fully cooked. Scoop out shrimp with a slotted spoon and set aside.
Pour shrimp sauce into mixing bowl with potato middles. Mash scampi sauce together with potato. Add cheese, sour cream and shrimp and stir to incorporate. Add black pepper to taste.
Scoop potato and shrimp mixture into 4 potato skin shells.
Bake filled shells for 10 to 15 minutes until thoroughly heated.
Bacon and Eggs Stuffed Potato Recipe
- 4 large russet potatoes, cleaned
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 large eggs
- 6 strips crispy bacon, chopped
- 2 tablespoons chopped chives
Preheat oven to 400F/200C degrees.
Bake the potatoes in the oven until fork tender, about 45 to 50 minutes. Remove from heat and let cool slightly.
Cut a round opening at the top of the potatoes and remove it. Then using a spoon, scoop out most of the center. Or as much needed to make space for the egg. Use the potato filling later in for breakfast.
Place the potato boats on a baking sheet and sprinkle the inside with salt and pepper. Sprinkle a little bit of cheese in each potato and then crack an egg into each boat. Top with a bit of bacon and more cheese on top of the eggs. Bake until the egg whites have set, but the yolks are still runny, about 10 to 15 minutes.
Remove from the oven and sprinkle with fresh chives. Serve warm.
Mediterranean Style Vegan Twice Baked Potatoes
- 4 large Russet potatoes
- 2-4 Tbsp olive oil, divided
- Salt and pepper
- 1½ cups sliced cremini mushrooms
- 1½ cups fresh broccoli florets, diced
- ½ cup unsweetened almond or soy milk
- 2-4 additional Tbsp olive oil
- ⅓ cup sun-dried tomatoes in oil, drained and chopped
- 1 roasted red pepper, chopped
- ¼ cup sliced kalamata olives
- 2 cloves garlic, minced
- 2 scallions, chopped
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp dried parsley
- Salt and pepper to taste
- 1 Tbsp olive oil
Preheat oven to 400F/200C. Scrub and dry your potatoes and line a baking sheet with parchment paper or lightly oiled foil.
Use a fork to poke a few holes into each potato. Brush the skins with olive oil and sprinkle with salt and pepper. Place on the prepared baking sheet and bake for 1 hour, turning once.
Once the potatoes are in the oven, line another baking sheet with parchment or foil. Spread the broccoli and mushrooms on the sheet in a single layer and toss with olive oil.
When there are 20 minutes of baking time left for the potatoes, place the broccoli and mushrooms in the oven. Cook for 20 minutes, then remove the broccoli and mushrooms along with the potatoes. Reduce oven temperature to 375F/190C.
Allow the potatoes to cool for 5-10 minutes, or until cool enough to handle. Cut the potatoes in half, lengthwise.
With a spoon, remove the insides of each potato half and place in a large bowl. Make sure to leave enough to ensure the skin stays intact.
Add the rest of the olive oil and the milk, and mash with a fork or potato masher until smooth. Stir in the broccoli, mushrooms, sun-dried tomatoes, roasted red pepper, olives, garlic, scallions, oregano, basil and parsley. Season with salt and pepper.
Scoop the potato mixture back into the potato skins (distributing it evenly across the 8 potato halves) and brush the top of each with a little bit of olive oil.
Bake for 20 minutes, until heated through and tops are slightly browned.