Simple and Easy Stuffed Potato Recipe for Home

Simple and Easy Stuffed Potato Recipe for Home

Potatoes are the universal happy food. Regardless of where in the world you’re from, what dietary restrictions you follow, or what flavours you like, there is a potato recipe that you will love with all your heart. Potatoes have the capacity to be crunchy, slushy soft, sweet, spicy, and go with a multitude of cuisines. They can be a perfect side dish, or the main ingredient to something extremely exquisite. So if you’re looking for a fresh new way to enjoy good old potatoes, you’ve come to the right place!

If you’re a lover of all things cheesy, and you also have lots of potatoes at home, there is something very interesting you could make with this combination! Today we will make a cheesy baked potato recipe that is ideal for the entire family. Everyone from the grandparents to the grandkids will absolutely love these cheesy boats of creamy mashed potatoes that are baked in the potatoes own water, solidifying the flavours. It involves baking the potatoes before hand, cutting them in halves, scooping up the mashed stuff and use it to make the filling.


  • 3 Large Potatoes
  • ½ Cup Sour Cream
  • 1 ½ tsp of Canola Oil
  • ½ cup Sliced Green Onions
  • ½ cup Salted Butter , cubed
  • ½ cup Half n’ Half Cream
  • 1 tsp Salt (or to taste)
  • ½ tsp White Pepper
  • 1 cup Shredded Cheddar Cheese
  • 1 pinch Paprika


Step 1- No baked recipe can start off without pre-heating the oven. This step is necessary so that the oven can doesn’t take time in creating the hot environment for the potatoes to cook in. Once the oven is pre-heated to 400 degrees Celsius, we can move ahead and add the potatoes.

Step 2- To start this recipe, we will bake the potatoes once before preparation. We need the mashed potato pulp to make the filling, but boiling might either cook it too much or not enough, and we’ll be left with unsatisfactory results. Rub the potatoes with canola oil before placing them on the baking tray.

Step 3- It is important to poke holes in the potatoes so that the steam has a chance to escape the inside. Otherwise the potatoes can bulge out and even burst. Bake the potatoes for a solid 50-75 minutes till they’re tender. Once done, take them out and wait for them to cool down.

Step 4- Once the potatoes are cool enough to handle, cut them lengthwise. Scoop out the pulp leaving a thin shell-like layer behind. Mash the scooped out pulp evenly in a bowl in which we will now start preparing our filling.

Step 5- In a small skillet, melt some butter and sauté some green onions with it. When the onions get tender, mix them in the same bowl as the mashed potatoes.

Step 6- After adding the sautéed green onions to the potato pulp, add in the sour cream, half-n-half cream, salt and pepper. Mix everything and combine well. Fold in the cheese as well in the end.

Step 7- Add the prepared mixture to the potato shells carefully. For best results, you can use a spoon or an ice-cream scoop. Now it is time to bake the recipe one more time!

Step 8- Add the prepared potatoes to a baking tray, add melting butter on top of each potato, and place in an over preheated to 375 degree. We must drop the temperature from 400 to 375 so that the exertion of heat doesn’t ruin a perfectly good recipe! Sprinkle the potatoes with paprika before you start the oven.

Step 9- After 20 minutes, your recipe will be ready! These baked cheesy potatoes will be loved by all.

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