🥔 Stuffed Potatoes with Potato and Cheese Filling
🕒 Total Time: ~1 hour
Serves: 4
🧂 Ingredients:
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4 medium to large Russet potatoes (great for baking)
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1 cup shredded cheese (cheddar, mozzarella, or a blend)
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1/4 cup milk (adjust for creaminess)
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2 tbsp butter
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Salt & pepper to taste
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Optional add-ins: chopped green onion, garlic powder, cooked spinach, or parsley
🔪 Instructions:
1. Bake the Potatoes:
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Preheat oven to 400°F (200°C).
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Scrub potatoes, prick each a few times with a fork.
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Bake directly on the rack (or on a tray) for 45–60 minutes until fork-tender.
2. Scoop & Prepare Filling:
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Let baked potatoes cool slightly.
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Slice each in half lengthwise.
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Carefully scoop out most of the potato flesh, leaving a 1/4-inch shell.
3. Make the Filling:
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In a bowl, mash the scooped-out potato with butter and milk.
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Stir in shredded cheese, salt, pepper, and any optional flavorings.
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Mix until smooth and creamy.
4. Stuff & Bake Again:
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Spoon the cheesy mashed potato mixture back into the potato shells.
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Sprinkle extra cheese on top (optional).
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Place on a baking sheet and bake for another 10–15 minutes until heated through and golden on top.
🧊 Storage & Reheating:
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Fridge: Store in an airtight container up to 3 days.
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Reheat: Oven at 350°F for 10–15 minutes or microwave for ~1–2 minutes.
🧀 Variations:
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Broccoli & cheese: Add chopped steamed broccoli to the filling.
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Pizza-style: Add a bit of marinara and mozzarella.
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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!