Ultimate Stuffed Potatoes with Creamy Cheese Filling

Stuffed potatoes with a creamy potato and cheese filling are a comforting and versatile dish that can be enjoyed as a side or a main course. Here’s a step-by-step recipe to make these delectable stuffed potatoes:

Ingredients

• For the Potatoes:
• 4 large russet potatoes
• Olive oil
• Salt
• Black pepper
• For the Filling:
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (or cheese of your choice)
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup milk (or as needed)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives or parsley (optional)
• Salt and black pepper to taste
• 1/2 teaspoon paprika (optional, for extra flavor)

Instructions

1. Bake the Potatoes:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Potatoes: Wash and scrub the potatoes. Pat them dry with a paper towel. Pierce each potato several times with a fork.
3. Season: Rub the potatoes with a bit of olive oil and sprinkle with salt and black pepper.
4. Bake: Place the potatoes directly on the oven rack or a baking sheet and bake for 45-60 minutes, or until tender. You can test by inserting a fork or knife; it should go in easily.

2. Prepare the Filling:

1. Cook Onion and Garlic: While the potatoes are baking, melt the butter in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute. Remove from heat.
2. Mix Filling: In a large bowl, combine the cooked onion and garlic with shredded cheddar cheese, sour cream, and a splash of milk. Stir until well mixed. Adjust the milk quantity to achieve a creamy consistency. Add the grated Parmesan cheese and chopped chives or parsley if using. Season with salt, black pepper, and paprika to taste.

3. Stuff the Potatoes:

1. Cool Potatoes: Once baked, remove the potatoes from the oven and let them cool slightly until they are manageable.
2. Cut and Scoop: Cut each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin layer of potato around the skin to maintain structure.
3. Mash and Mix: Mash the scooped potato flesh with a fork or potato masher. Mix in the cheese mixture until well combined.
4. Refill: Spoon the cheesy potato mixture back into the potato skins, packing it in nicely.

4. Bake Again:

1. Preheat: If needed, preheat the oven to 375°F (190°C).
2. Bake: Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes, or until the tops are golden and the filling is heated through.

5. Garnish and Serve:

1. Garnish: If desired, sprinkle additional chives or parsley on top for a fresh touch.
2. Serve: Serve the stuffed potatoes hot as a side dish or a hearty main course.

Variations

• Bacon and Cheese: Add crumbled bacon to the filling mixture for an extra layer of flavor.
• Vegetable Stuffing: Mix in finely chopped cooked vegetables like broccoli, bell peppers, or spinach for added nutrition.
• Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños to the filling for a bit of heat.

These stuffed potatoes are sure to be a hit at any meal, offering a satisfying blend of creamy, cheesy goodness with the comforting texture of baked potato. Enjoy!