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Loaded Stuffed Baked Potatoes

A satisfying, delicious recipe that is easily modified for vegans, vegetarians, and anyone on a low-carb diet looking for a treat!
Perfect for hungry teenagers as a snack alternative.
Loaded Stuffed Baked Potato
Loaded Stuffed Baked Potato

I have yet to find someone who doesn’t love the satisfying taste of a fully loaded, stuffed then baked-until-piping hot, potato. 

Also known as the twice-baked potato, this recipe is so versatile because there are so many ways you can stuff a potato.
You could go the traditional way, adding cheese and bacon with chopped chives which this recipe does, but why not try a vegetarian slant using lentils or spicy chickpeas and a pinch of fresh herbs.

Perhaps you’d like to try this as a vegan dish . . . there are tips below that will help you navigate the dairy and bacon ingredients.

And, even though potatoes are usually off the menu while on a low-carb diet if you can splurge just once, why not stuff them with vegetables you can eat and simply eat the filling!?

Which potatoes are best?

Hands down, Idaho potatoes are your best choice and here’s why.

  • Idaho potatoes have a neutral taste making them the best for absorbing flavours even more! 
  • The flesh inside is fluffy, creamy-soft in texture so every bite is tasty and delicious!
  • The outer skin toughens up during baking so you can fully load each potato and not worry about splits or spills.
Raw potatoes freshly dug

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6 great reasons to love this recipe

  1. Not only are these potatoes so worth every carbohydrate-loaded mouthful once in a while, but making them is a whole lot of fun.
  2. The recipe is so flexible you can create custom stuffed potatoes for everyone in the family.
  3. Many of the steps are kid-friendly activities.
  4. These make a great snack alternative for hungry teens!
  5. Make these ahead of time and bake when you are ready.
  6. Stuff the tops and use them as appetizers or snacks.
Loaded stuffed potato with sour cream on the side

What you need to make these loaded stuffed baked potatoes

Loaded stuffed potatoes before sour cream

Prep time: 20 minutes
Cook time: 75-80 minutes
Serves: 4

Ingredients:

  • 4 large Idaho baking potatoes, washed and patted dry
  • 2 T. extra virgin olive oil to coat the skins
  • 1 T. coarse sea salt


    Your stuffing

  • 1/4 cup whole milk
  • 3/4 cup Cheddar Jack cheese, shredded, divided
  • 6 strips bacon cooked crispy and crumbled, divided into quarters
  • Optional: 3 Tablespoons fresh chives or parsley finely chopped
     Your garnish:
  • 1/2 cup Greek yoghurt or sour cream
  • fresh chives or parsley

Tips:

  • If Cheddar Jack cheese is not available, use equal amounts of shredded sharp cheddar and Monterey Jack, or similar cheeses.
  • For a saltier filling, add parmesan or feta cheese.
  • For an even creamier filling, substitute cheese with 3 T. Philadelphia cream cheese.
  • For an extra cheesier experience, chop the cheese instead of grating.
  • Replace bacon with smoked cheese for a vegetarian option. 
  • 1/4 cup whole milk will give you a creamier, smooth mashed potato stuffing.

How to make this dish vegetarian and vegan

Use vegetable stock instead of milk when mashing the potatoes.

Use a cheese substitute.
 My preference is a brand that uses cashews as their base for that creamy texture or you could even make your own at home!

Replace bacon with tofu and make this quick marinade.
Marinate tofu slices for 20-30 minutes before using.

Equipment:

Small glass bowls
Recycled glass serving platters

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Directions:

Make sure the top oven rack lies in the centre position before pre-heating the oven to 400°F.
Place a wire rack on top of a large, rimmed baking sheet lined with parchment paper or a Silpat™ baking sheet. Set aside.

Raw potatoes rubbed in olive oil, sprinkled with sea salt and stabbed with a fork ready to bake

Place the potatoes on the wire rack and drizzle each potato with a little olive oil. Have a paper towel handy as you’ll use your hands to spread the oil until each potato is thoroughly coated.

Pierce each potato with a fork several times to help vent moisture while they bake before sprinkling with coarse sea salt.

Bake potatoes in the preheated oven for 60-75 minutes, or until they are fork-tender. 
Remove from oven and allow them to cool.

Tops sliced off baked potatoes

Once cool enough to handle, slice the tops of each potato. This gives you an oval-shaped opening.

Scooping out the potato flesh

Now carefully scoop the soft-baked flesh out with a spoon.

Scooped out potatoes

Do not scoop all the way through to the other side of the potato skin but leave 2-3 mm thickness so the walls do not collapse when adding the stuffing back in. 

Place potato flesh in a mixing bowl

Transfer all the scooped out baked potato flesh to a medium-sized mixing bowl.

Add milk and blend potatoes until smooth before adding cheese

Add 1/4 cup whole milk and mash the potato flesh until it is smooth and creamy.

Either grate or chop ½ cup cheese of your choice and add to the bowl with 2/3 of the bacon.
Add parsley or chives if you prefer as well.

Season with salt and black pepper, to taste, and stir everything to combine.

Parsley added to the baked potato flesh

Divide the mixture equally between the four potatoes (and tops if using them).

If making ahead, place in an airtight container and keep refrigerated until ready to bake.

If baking now, cover potato tops with grated cheese and place back into the still-hot oven for 10-15 minutes, or until the cheese has melted.

Loaded Stuffed Baked Potato with sour cream dressing

Garnish with chopped bacon and fresh chives or parsley.

Serve immediately with a dollop of Greek yogurt or sour cream, if desired.
Enjoy!

Easy baked stuffed potatoes make an easy, satisfying side dish - omit the bacon and make these vegetarian!
Tip: for extra stuffing ideas, look at baked mushroom recipes!

I hope you’ll give this delicious recipe a try next time.

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Have you seen this vegan cheese making recipe book?
There are 60 recipes that walk you through how to make your own hard and soft cheeses at home.

Loaded Stuffed Baked Potato

Loaded Stuffed Baked Potatoes

A satisfying, delicious recipe that is easily modified for vegans, vegetarians, and anyone on a low-carb diet looking for a treat!
Perfect for hungry teenagers as a snack alternative.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Dinner, Snacks
Cuisine American
Servings 4 people
Calories 508 kcal

Equipment

  • Baking tray
  • Baking rack
  • Parchment paper or a Silpat baking sheet
  • Chopping board
  • Chef's 8" knife
  • Measuring spoons
  • Measuring cups
  • Medium mixing bowl
  • Potato masher
  • Small spoon
  • Oven mitts
  • Cheese grater

Ingredients
  

  • 4 large Idaho potatoes
  • 2 tbsp olive oil extra virgin
  • 1 tbsp sea salt
  • 3/4 cup Cheddar Jack cheese
  • 6 strips bacon
  • 3 tbsp chives
  • 1/2 cup sour cream

Instructions
 

  • Place top oven rack in the center position and preheat oven to 400°F. Place a wire rack on top of a large, rimmed baking sheet lined with parchment paper or a Silpat™ baking sheet. Set aside.
  • Place the potatoes on the wire rack and drizzle each potato with a little olive oil. Spread the oil with your hands until each potato is thoroughly coated. Pierce each potato with a fork several times to vent and sprinkle with the coarse sea salt.
  • Place the potatoes in the pre-heated oven for 60 minutes, or until they are fork tender. Remove from oven and let cool for several minutes.
  • Once cool enough to handle, cut an oval-shaped opening into the top of each potato. Carefully remove the top opening and scoop out the baked flesh inside with a spoon. Try not to cut all the way through the potato. Transfer the baked potato flesh you remove to a medium bowl.
  • Add ½ cup cheese and 2/3 of the bacon to the same bowl. Season with salt and black pepper, to taste, and stir to combine.
  • Divide the mixture equally between the four potatoes and place back into the still-hot oven for 10-15 minutes or until the cheese has melted.
  • Remove from oven and divide the remaining cheese and bacon between the four potatoes. Sprinkle with fresh chives and serve immediately with some Greek yogurt or sour cream, if desired. Enjoy!

Nutrition

Calories: 508kcalCarbohydrates: 68gProtein: 14gFat: 22gSaturated Fat: 9gCholesterol: 39mgSodium: 1920mgPotassium: 1600mgFiber: 5gSugar: 3gVitamin A: 489IUVitamin C: 23mgCalcium: 232mgIron: 3mg
Keyword Kid-friendly Steps, Make Ahead
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Comments

  1. 5 stars
    These stuffed baked potatoes look amazing! The perfect comfort food!

  2. Thanks so much!

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