Stuffed potatoes with potato and cheese filling

Here’s a simple, comforting recipe for Stuffed Potatoes with Potato and Cheese Filling — creamy, cheesy, and perfect as a side dish or light meal. Think of it like a twice-baked potato but focused on rich, cheesy mashed filling inside a crisp potato shell.

🥔 Stuffed Potatoes with Potato and Cheese Filling

🕒 Total Time: ~1 hour

Serves: 4

🧂 Ingredients:

4 medium to large Russet potatoes (great for baking)
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1/4 cup milk (adjust for creaminess)
2 tbsp butter
Salt & pepper to taste
Optional add-ins: chopped green onion, garlic powder, cooked spinach, or parsley

🔪 Instructions:

1. Bake the Potatoes:

Preheat oven to 400°F (200°C).
Scrub potatoes, prick each a few times with a fork.
Bake directly on the rack (or on a tray) for 45–60 minutes until fork-tender.

2. Scoop & Prepare Filling:

Let baked potatoes cool slightly.
Slice each in half lengthwise.
Carefully scoop out most of the potato flesh, leaving a 1/4-inch shell.

3. Make the Filling:

In a bowl, mash the scooped-out potato with butter and milk.
Stir in shredded cheese, salt, pepper, and any optional flavorings.
Mix until smooth and creamy.

4. Stuff & Bake Again:

Spoon the cheesy mashed potato mixture back into the potato shells.
Sprinkle extra cheese on top (optional).
Place on a baking sheet and bake for another 10–15 minutes until heated through and golden on top.

🧊 Storage & Reheating:

Fridge: Store in an airtight container up to 3 days.
Reheat: Oven at 350°F for 10–15 minutes or microwave for ~1–2 minutes.

🧀 Variations:

Broccoli & cheese: Add chopped steamed broccoli to the filling.
Pizza-style: Add a bit of marinara and mozzarella.
Kids’ version: Mash extra smooth and use mild cheese.

Would you like a spicy version, a vegan alternative, or one with hidden veggies for kids? I’d be happy to adjust it!