20 Delicious Stuffed Potato Recipes Amazing

Kick off your culinary adventure with these 20 Delicious Stuffed Potato Recipes that promise to transform your mealtime into a feast of flavors! Whether you’re craving quick dinners, seasonal favorites, or the ultimate comfort food, stuffed potatoes are your versatile canvas. Dive into our roundup and discover how simple ingredients can create mouthwatering masterpieces. Ready to elevate your potato game? Let’s get stuffing!

Cheesy Bacon Stuffed Potatoes

Savory meets creamy in these Cheesy Bacon Stuffed Potatoes—your next obsession. Load them up, bake to perfection, and watch them disappear.

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 1 cup shredded cheddar cheese (sharp for extra flavor)
• 1/2 cup cooked bacon, crumbled (save some for topping)
• 1/4 cup sour cream (full fat for creaminess)
• 2 tbsp unsalted butter (melted)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
2. Pierce each potato several times with a fork. Rub with melted butter, sprinkle with salt, and place on the baking sheet.
3. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
4. Let the potatoes cool for 10 minutes. Slice off the top third of each potato and scoop out the insides, leaving a 1/4-inch thick shell.
5. In a bowl, mash the scooped-out potato with sour cream, cheddar cheese, bacon, and black pepper until well combined.
6. Spoon the mixture back into the potato shells, mounding it slightly. Top with reserved bacon and extra cheese if desired.
7. Return to the oven for 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish with sliced green onions before serving.

Kick these potatoes up a notch by adding a dollop of sour cream or a drizzle of hot sauce. The crispy bacon and melted cheese combo is irresistible, making these stuffed potatoes a crowd-pleaser at any gathering.

Broccoli and Cheddar Stuffed Potatoes

Packed with flavor and ready in a flash, these stuffed potatoes are your next weeknight hero. **Roast**, **stuff**, and **devour**—no fancy skills needed.

Ingredients

• 4 large russet potatoes (scrubbed clean, prick with a fork)
• 2 cups broccoli florets (chopped small, stems removed)
• 1.5 cups sharp cheddar cheese (shredded, or sub for your favorite melty cheese)
• 1/4 cup sour cream (full fat for creaminess, light works too)
• 2 tbsp unsalted butter (melted, or use olive oil for a lighter version)
• 1/2 tsp garlic powder (not garlic salt, adjust to taste)
• 1/4 tsp salt (plus more for seasoning)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Place the potatoes on the prepared sheet. Rub with melted butter and sprinkle lightly with salt. Bake for 50-60 minutes, until skins are crisp and insides are tender when pierced with a fork.
3. While potatoes bake, steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Immediately plunge into ice water to stop cooking, then drain well.
4. Once potatoes are done, let them cool for 5 minutes. Slice off the top third of each potato. Scoop out the insides into a bowl, leaving a 1/4-inch thick shell.
5. To the bowl, add steamed broccoli, sour cream, garlic powder, salt, and pepper. Mash until well combined but still chunky. Fold in 1 cup of cheddar cheese.
6. Spoon the mixture back into the potato shells. Top with remaining cheese. Return to the oven for 10 minutes, until cheese is bubbly and golden.
7. Let stand for 5 minutes before serving. They’re piping hot!

Zesty and creamy with a satisfying crunch from the broccoli, these potatoes are a full meal on their own. Try drizzling with hot sauce or serving alongside a crisp green salad for contrast.

Loaded Stuffed Sweet Potatoes

Yum doesn’t even begin to cover these Loaded Stuffed Sweet Potatoes. Packed with flavor, they’re a game-changer for weeknight dinners.

Ingredients

• 4 medium sweet potatoes (scrubbed clean)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup black beans (rinsed and drained)
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped cilantro (plus more for garnish)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Pierce each sweet potato several times with a fork. Rub them with olive oil and place on the baking sheet.
3. Bake for 45-50 minutes, or until tender when pierced with a fork. Tip: Rotate halfway through for even cooking.
4. Let the sweet potatoes cool slightly, then slice each one open lengthwise and fluff the insides with a fork.
5. In a bowl, mix black beans, corn, chili powder, salt, and pepper. Spoon the mixture into each sweet potato.
6. Sprinkle shredded cheddar cheese over the top of each stuffed sweet potato.
7. Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and top with sour cream and chopped cilantro. Tip: Add a squeeze of lime for extra zing.
9. Serve immediately, garnished with additional cilantro if desired. Tip: Pair with a crisp green salad for a complete meal.

Rich in textures and flavors, these stuffed sweet potatoes are a delightful mix of creamy, cheesy, and slightly spicy. Try serving them with avocado slices for an extra layer of creaminess.

Spinach and Artichoke Stuffed Potatoes

Spinach and artichoke stuffed potatoes are the ultimate comfort food hack—**packed** with creamy, cheesy goodness and ready to **dominate** your dinner table in under an hour.

Ingredients

• 4 large russet potatoes (scrubbed clean, for even baking)
• 1 cup frozen spinach (thawed and squeezed dry, to avoid sogginess)
• 1 cup canned artichoke hearts (drained and chopped, for texture)
• 1/2 cup sour cream (full-fat for richness, or Greek yogurt for a twist)
• 1/2 cup shredded mozzarella (plus extra for topping, because more cheese is always better)
• 1/4 cup grated Parmesan (for a salty, umami kick)
• 2 tbsp unsalted butter (melted, for brushing potatoes)
• 1 tsp garlic powder (or fresh minced garlic, adjust to taste)
• 1/2 tsp salt (plus more for seasoning)
• 1/4 tsp black pepper (freshly ground, for best flavor)

Instructions

1. Preheat oven to 400°F. Prick potatoes all over with a fork, rub with melted butter, and sprinkle with salt. Bake directly on the rack for 50-60 minutes, until tender.
2. While potatoes bake, mix spinach, artichokes, sour cream, mozzarella, Parmesan, garlic powder, salt, and pepper in a bowl. Taste and adjust seasoning—don’t shy away from bold flavors.
3. Once potatoes are cool enough to handle, slice off the top third. Scoop out the flesh, leaving a 1/4-inch shell. Mash the flesh into the spinach mixture until combined.
4. Stuff the potato shells with the mixture, top with extra mozzarella, and return to the oven for 10-15 minutes, until cheese is bubbly and golden.
5. Let rest for 5 minutes before serving—this helps the filling set and prevents burns.

Outrageously creamy with a crispy cheese top, these potatoes are a **flavor bomb**. Serve them with a side of marinara for dipping, or crumble bacon on top for extra crunch.

Buffalo Chicken Stuffed Potatoes

Get ready to spice up your dinner routine with these Buffalo Chicken Stuffed Potatoes. Packed with bold flavors and a creamy texture, they’re a game-changer for any meal.

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1/2 cup buffalo sauce (adjust to heat preference)
• 1/4 cup sour cream (for creaminess)
• 1/2 cup shredded cheddar cheese (plus more for topping)
• 2 tbsp unsalted butter (melted)
• 1/4 cup chopped green onions (for garnish)
• 1/2 tsp garlic powder (for extra flavor)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Poke each potato several times with a fork to allow steam to escape.
2. Bake the potatoes directly on the oven rack for 50-60 minutes, or until tender when pierced with a fork.
3. While the potatoes bake, mix the shredded chicken, buffalo sauce, sour cream, cheddar cheese, melted butter, and garlic powder in a bowl. Season with salt and pepper.
4. Once the potatoes are done, let them cool for 5 minutes. Cut a slit in the top of each potato and scoop out some of the flesh, leaving a thin layer inside the skin.
5. Mix the scooped-out potato flesh with the chicken mixture until well combined. Spoon the mixture back into the potato skins.
6. Sprinkle additional cheddar cheese on top of each stuffed potato. Return to the oven for 10 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped green onions before serving.

Crispy on the outside, creamy and spicy on the inside, these stuffed potatoes are a crowd-pleaser. Serve them with a side of ranch or blue cheese dressing for an extra kick.

Mexican Stuffed Potatoes with Guacamole

Get ready to spice up your dinner routine with these loaded Mexican stuffed potatoes. Crispy on the outside, fluffy inside, and packed with bold flavors—they’re a game-changer.

Ingredients

• 4 large russet potatoes (scrubbed clean, prick with a fork)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup cooked black beans (rinsed if canned)
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1/2 cup sour cream (adjust to taste)
• 1/4 cup chopped cilantro (stems removed)
• 1 tsp cumin (toasted for extra flavor)
• 1/2 tsp chili powder (adjust to taste)
• Salt to taste
• 2 ripe avocados (for guacamole)
• 1 lime (juiced, for guacamole)
• 1/4 cup diced red onion (for guacamole)
• 1 small jalapeño (seeded and minced, for guacamole)

Instructions

1. Preheat oven to 400°F. Rub potatoes with olive oil and salt. Place directly on the oven rack and bake for 50-60 minutes, until tender.
2. Meanwhile, mash avocados with lime juice, red onion, jalapeño, and salt to make guacamole. Set aside.
3. Once potatoes are done, let cool slightly. Cut a slit in the top and scoop out some flesh, leaving a 1/2-inch border.
4. Mix the scooped potato with black beans, corn, cumin, chili powder, and half the cheese. Stuff back into the potatoes.
5. Sprinkle remaining cheese on top. Return to oven for 5-7 minutes, until cheese melts.
6. Top with sour cream, cilantro, and a generous dollop of guacamole before serving.

Perfectly creamy guacamole meets smoky, cheesy potatoes in every bite. Serve with a side of salsa for an extra kick or enjoy as a hearty standalone meal.

Garlic Butter Stuffed Potatoes

Perfect for when you crave something indulgent yet effortless, these Garlic Butter Stuffed Potatoes are a game-changer. Packed with flavor and ready to impress, they’re your next go-to side.

Ingredients

• 4 large russet potatoes (scrubbed clean, skins on)
• 1/2 cup unsalted butter (softened, or use salted and adjust seasoning)
• 4 cloves garlic (minced, or 1 tbsp pre-minced for convenience)
• 1/4 cup fresh parsley (chopped, or sub with chives for a milder taste)
• 1 tsp salt (adjust based on butter type)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup shredded cheddar cheese (optional, for extra gooeyness)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pierce each potato several times with a fork to allow steam to escape during baking.
3. Bake potatoes directly on the oven rack for 50-60 minutes, or until tender when pierced with a fork.
4. While potatoes bake, mix softened butter, minced garlic, parsley, salt, and pepper in a bowl until well combined.
5. Once potatoes are done, let them cool for 5 minutes. Then, slice each potato open lengthwise without cutting all the way through.
6. Generously stuff each potato with the garlic butter mixture, spreading it evenly inside.
7. Sprinkle shredded cheddar cheese on top if using, then return to the oven for 5 minutes, or until cheese is melted.
8. Serve immediately, garnished with extra parsley or chives for a pop of color.

These potatoes boast a crispy skin with a fluffy, buttery interior that’s bursting with garlic flavor. Try serving them alongside grilled steak or as part of a brunch spread for a decadent touch.

Pulled Pork Stuffed Potatoes

Get ready to **elevate** your comfort food game with these loaded spuds. **Tender** pulled pork meets **fluffy** baked potatoes in a match made in heaven.

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 2 cups pulled pork (pre-cooked, warm)
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped green onions (for garnish)
• 1 tbsp butter (optional, for extra richness)

Instructions

1. Preheat your oven to 400°F (200°C). **Tip:** Ensure the oven is fully preheated for even cooking.
2. Pierce each potato several times with a fork. Rub with olive oil and sprinkle with salt. **Tip:** This creates a crispy skin.
3. Bake potatoes directly on the oven rack for 50-60 minutes, or until tender when pierced with a fork.
4. Let potatoes cool slightly, then slice open the top. Fluff the insides with a fork. **Tip:** Be gentle to keep the skin intact.
5. Stuff each potato with 1/2 cup of pulled pork. Top with cheddar cheese.
6. Return to the oven for 5 minutes, or until cheese is melted.
7. Remove from oven. Add a dollop of sour cream, sprinkle with green onions, and dot with butter if using.

**Velvety** pulled pork and melted cheese ooze into every nook of the potato. **Serve** with a side of coleslaw for crunch or drizzle with BBQ sauce for extra tang.

Vegetarian Stuffed Potatoes with Beans

Zesty and packed with protein, these Vegetarian Stuffed Potatoes with Beans are your next weeknight hero. **Bake**, **stuff**, and **devour**—no fuss, all flavor.

Ingredients

• 4 large russet potatoes (scrubbed clean, poke holes for even baking)
• 1 can (15 oz) black beans (drained, rinsed, or sub kidney beans)
• 1 cup shredded cheddar cheese (sharp for extra bite)
• 1/2 cup sour cream (light works too)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (toasted for depth)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 2 green onions (thinly sliced, for crunch)

Instructions

1. Preheat oven to 400°F. Place potatoes directly on the middle rack, bake for 50-60 minutes until skins are crisp and insides tender.
2. While potatoes bake, heat olive oil in a skillet over medium. Add black beans, cumin, salt, and pepper. Cook for 5 minutes, mashing slightly for texture.
3. Remove potatoes from oven. Let cool for 5 minutes, then slice open tops. Fluff insides with a fork.
4. Stuff each potato with bean mixture, top with cheddar cheese. Return to oven for 5 minutes until cheese melts.
5. Dollop with sour cream, sprinkle green onions. Serve immediately for that gooey, creamy, crunchy bite.

Crispy skins give way to fluffy insides, while the bean filling brings smoky warmth. Try topping with avocado slices or a drizzle of hot sauce for an extra kick.

Taco Stuffed Potatoes

Spice up your dinner routine with these Taco Stuffed Potatoes—loaded, baked, and ready to devour in no time.

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (or turkey for a lighter option)
• 1 packet taco seasoning (adjust to taste)
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/2 cup diced tomatoes
• 1 avocado, diced (for serving)

Instructions

1. Preheat your oven to 400°F. Prick the potatoes all over with a fork, rub with olive oil, and place directly on the oven rack. Bake for 50-60 minutes, until tender.
2. While the potatoes bake, brown the ground beef in a skillet over medium heat, breaking it apart as it cooks, about 5-7 minutes. Drain excess fat.
3. Stir in the taco seasoning and water, simmering for 5 minutes until thickened. Tip: For extra flavor, add a splash of lime juice.
4. Once potatoes are done, let them cool slightly, then slice open and fluff the insides with a fork. Tip: Be careful, they’re hot!
5. Stuff each potato with the taco meat, then top with cheese, sour cream, green onions, cilantro, and tomatoes. Tip: For a crispy cheese top, broil for 2-3 minutes.
6. Serve immediately, garnished with diced avocado for a creamy finish.

Perfectly fluffy potatoes meet bold taco flavors in every bite. Try serving with a side of crispy tortilla strips for added crunch.

Greek Stuffed Potatoes with Feta and Olives

Get ready to **elevate** your potato game with this Mediterranean twist. Greek Stuffed Potatoes with Feta and Olives are **packed** with flavor, **easy** to make, and **perfect** for any meal.

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 1/2 cup crumbled feta cheese (plus extra for garnish)
• 1/4 cup Kalamata olives (pitted and chopped, or any olives you prefer)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano (adjust to taste)
• Salt and pepper (to taste)
• 1/4 cup fresh parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). **Tip:** Ensure your oven is fully preheated for even cooking.
2. Pierce each potato several times with a fork. **Tip:** This prevents them from bursting in the oven.
3. Bake the potatoes directly on the oven rack for 50-60 minutes, or until tender when pierced with a fork.
4. Let the potatoes cool slightly, then cut a slit in the top of each. Scoop out the insides, leaving a 1/4-inch thick shell.
5. In a bowl, mash the scooped potato with feta, olives, olive oil, oregano, salt, and pepper until well combined. **Tip:** For extra creaminess, add a splash of milk.
6. Spoon the mixture back into the potato shells, mounding it slightly.
7. Return to the oven for 10-15 minutes, or until the tops are lightly golden.
8. Garnish with extra feta and parsley before serving.

**Savor** the crispy edges and creamy center, a **harmony** of salty feta and briny olives. **Serve** with a side of tzatziki for dipping or atop a bed of greens for a **lighter** meal.

BBQ Beef Stuffed Potatoes

Fire up your taste buds with these BBQ Beef Stuffed Potatoes—loaded, hearty, and dripping with flavor. Perfect for when you crave something indulgent yet effortless.

Ingredients

• 4 large russet potatoes (scrubbed clean, pat dry)
• 1 lb ground beef (80/20 blend for juiciness)
• 1 cup BBQ sauce (your favorite brand, or homemade)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 cup sour cream (full fat for creaminess)
• 2 tbsp unsalted butter (softened)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1/4 cup green onions (thinly sliced, for garnish)

Instructions

1. Preheat your oven to 400°F. Prick the potatoes all over with a fork, then rub with butter and sprinkle with salt.
2. Bake the potatoes directly on the oven rack for 50-60 minutes, until tender when pierced with a fork.
3. While the potatoes bake, brown the ground beef in a skillet over medium heat, breaking it into small pieces, about 5-7 minutes. Drain excess fat.
4. Stir in the BBQ sauce into the beef, simmer for 2-3 minutes to meld flavors. Remove from heat.
5. Once potatoes are done, let them cool for 5 minutes. Slice open the tops and fluff the insides with a fork.
6. Stuff each potato with the BBQ beef mixture, top with cheddar cheese, and return to the oven for 5 minutes to melt the cheese.
7. Remove from oven, dollop with sour cream, and sprinkle with green onions. Serve immediately.

Crispy-skinned potatoes give way to a smoky, savory filling, with the cheese pulling in every bite. Try serving with a side of pickled jalapeños for an extra kick.

Jalapeno Popper Stuffed Potatoes

Dive into a flavor explosion with these Jalapeno Popper Stuffed Potatoes—spicy, creamy, and utterly irresistible. Perfect for game day or a cozy night in, they’re a crowd-pleaser that’s surprisingly easy to whip up.

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 1 cup shredded cheddar cheese (sharp for extra flavor)
• 1/2 cup cream cheese (softened)
• 1/4 cup diced jalapenos (remove seeds for less heat)
• 1/4 cup cooked bacon bits (or crumbled bacon)
• 2 tbsp unsalted butter (melted)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pierce each potato several times with a fork. Rub the outsides with melted butter and sprinkle lightly with salt.
3. Bake the potatoes directly on the oven rack for 50-60 minutes, or until tender when pierced with a fork.
4. Let the potatoes cool for 10 minutes. Slice each potato in half lengthwise and scoop out the insides, leaving a 1/4-inch thick shell.
5. In a bowl, mash the scooped potato with cream cheese, cheddar cheese, jalapenos, bacon bits, garlic powder, onion powder, salt, and pepper until well combined.
6. Spoon the mixture back into the potato shells. Place them on the prepared baking sheet.
7. Bake for another 10-15 minutes, or until the tops are golden and slightly crispy.
8. Broil for 1-2 minutes for an extra crispy top, watching closely to prevent burning.

Crispy on the outside, creamy and spicy on the inside, these stuffed potatoes are a textural dream. Serve them with a dollop of sour cream or a drizzle of hot sauce for an extra kick.

Mushroom and Swiss Stuffed Potatoes

Ready to level up your potato game? These Mushroom and Swiss Stuffed Potatoes are a game-changer, packed with umami and melty cheese—perfect for a cozy night in or impressing your foodie friends.

Ingredients

• 4 large russet potatoes (scrubbed clean, for even baking)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button for earthy flavor)
• 1/2 cup diced onion (yellow for sweetness)
• 1 cup shredded Swiss cheese (Gruyère works too for a nuttier taste)
• 1/4 cup sour cream (full-fat for creaminess)
• 2 tbsp butter (unsalted, to control saltiness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat oven to 400°F. Prick potatoes all over with a fork, rub with 1 tbsp olive oil, and bake directly on the rack for 50-60 minutes until tender.
2. While potatoes bake, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and onion, sautéing for 5-7 minutes until golden and soft.
3. Cut baked potatoes in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border, and transfer to a bowl. Mash with butter, sour cream, salt, and pepper until smooth.
4. Fold in sautéed mushrooms, onions, and half the Swiss cheese into the mashed potato mixture. Spoon back into potato skins, top with remaining cheese.
5. Broil on high for 3-5 minutes until cheese is bubbly and slightly browned. Watch closely to prevent burning.

Now, these stuffed potatoes are crispy on the outside, creamy inside, with a rich mushroom and Swiss combo that’s downright addictive. Serve them with a side of arugula salad for a fresh contrast or drizzle with truffle oil for extra luxury.

Philly Cheesesteak Stuffed Potatoes

You won’t believe how these Philly Cheesesteak Stuffed Potatoes bring the iconic sandwich to your dinner table—no bread needed.

Ingredients

• 4 large russet potatoes (scrubbed clean, for even baking)
• 1 tbsp olive oil (or any neutral oil, for rubbing)
• 1 lb ribeye steak (thinly sliced, freeze for 15 mins for easier slicing)
• 1 medium onion (thinly sliced, for sweetness)
• 1 green bell pepper (thinly sliced, adds crunch)
• 8 slices provolone cheese (or American, for meltiness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground, for best flavor)

Instructions

1. Preheat oven to 400°F. Poke potatoes with a fork, rub with oil, and bake directly on the rack for 50-60 mins until tender.
2. While potatoes bake, heat a large skillet over medium-high. Add steak, salt, and pepper. Cook for 3-4 mins until no pink remains. Remove steak; set aside.
3. In the same skillet, add onion and bell pepper. Cook for 5-6 mins until soft. Tip: Don’t overcrowd the pan for even caramelization.
4. Once potatoes are done, let cool for 5 mins. Slice open and fluff insides with a fork. Tip: Leave a 1/4″ border to keep the skin intact.
5. Layer steak, onions, peppers, and cheese inside each potato. Broil for 2-3 mins until cheese bubbles. Tip: Watch closely to prevent burning.

Get ready for a forkful of tender steak, melty cheese, and fluffy potato—drizzle with hot sauce or top with crispy onions for extra crunch.

Curry Chickpea Stuffed Potatoes

Get ready to spice up your spuds with this flavor-packed, protein-rich twist on a classic. These Curry Chickpea Stuffed Potatoes are a game-changer for weeknight dinners or meal prep magic.

Ingredients

• 4 large russet potatoes (scrubbed clean, poke holes for even cooking)
• 1 can (15 oz) chickpeas, drained and rinsed (save the aquafaba for another use!)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tbsp curry powder (adjust to taste)
• 1/2 tsp salt (plus more for seasoning)
• 1/4 tsp black pepper
• 1/4 cup vegetable broth (or water, to deglaze the pan)
• 1/4 cup plain Greek yogurt (for creaminess, optional)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork.
2. While the potatoes bake, heat olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic, curry powder, salt, and pepper to the skillet. Stir constantly for 1 minute until fragrant.
4. Toss in the chickpeas and vegetable broth. Cook for 5 minutes, mashing some chickpeas slightly to thicken the mixture. Tip: Leave some chickpeas whole for texture.
5. Once the potatoes are done, let them cool slightly. Cut a slit in the top and scoop out some of the flesh, leaving a 1/4-inch border.
6. Mix the scooped potato with the chickpea curry and Greek yogurt. Spoon the mixture back into the potatoes. Tip: For extra crispiness, broil for 2-3 minutes before serving.
7. Garnish with fresh cilantro and serve hot. Tip: Pair with a side of cucumber salad for a refreshing contrast.

These stuffed potatoes boast a creamy interior with a spicy kick, balanced by the cool yogurt topping. Try serving them open-faced with an extra drizzle of yogurt and a sprinkle of smoked paprika for Instagram-worthy presentation.

Pesto and Mozzarella Stuffed Potatoes

Pesto and mozzarella stuffed potatoes are the ultimate comfort food hack—crispy on the outside, gooey on the inside, and packed with flavor. Perfect for a quick dinner or a crowd-pleasing side.

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese (fresh for better melt)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pierce each potato several times with a fork to allow steam to escape during baking.
3. Rub the potatoes with olive oil and sprinkle with salt and pepper for a crispy skin.
4. Bake the potatoes for 45-50 minutes, or until tender when pierced with a fork.
5. Let the potatoes cool for 5 minutes, then slice each one open lengthwise.
6. Scoop out some of the flesh, leaving a thin layer to keep the skin intact.
7. Fill each potato with 2 tbsp of pesto and 1/4 cup of mozzarella cheese.
8. Return to the oven for 5-7 minutes, just until the cheese is bubbly and golden.
9. Serve immediately, garnished with extra pesto or fresh basil if desired.

Kick these potatoes up a notch by adding crispy bacon bits or a drizzle of balsamic glaze. The contrast of the creamy filling and crispy skin is irresistible, making every bite a delightful experience.

Sausage and Peppers Stuffed Potatoes

Bold flavors meet comfort food in this twist on a classic. Sausage and peppers stuffed potatoes are your next weeknight win—easy, hearty, and packed with flavor.

Ingredients

• 4 large russet potatoes (scrub them clean)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb Italian sausage (casings removed)
• 1 bell pepper, diced (any color works)
• 1 small onion, diced
• 1 cup shredded mozzarella cheese (or blend for more flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Poke each potato several times with a fork to vent.
2. Rub potatoes with olive oil and place directly on the oven rack. Bake for 50-60 minutes, until tender when pierced with a fork.
3. While potatoes bake, heat a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
4. Add diced bell pepper and onion to the skillet. Cook until vegetables are soft, about 5 minutes. Season with salt and pepper.
5. Once potatoes are done, let them cool slightly. Cut a slit in the top of each and scoop out some of the flesh, leaving a 1/4-inch border.
6. Mix the scooped potato flesh with the sausage and pepper mixture. Stuff this back into the potatoes.
7. Sprinkle shredded mozzarella over the top of each stuffed potato. Return to the oven for 5-7 minutes, until cheese is melted and bubbly.
8. Garnish with chopped parsley before serving.

Outrageously cheesy with a satisfying crunch from the peppers, these stuffed potatoes are a meal on their own. Try topping with a dollop of sour cream or a drizzle of hot sauce for an extra kick.

Ranch Chicken Stuffed Potatoes

Whip up a storm in your kitchen with these loaded Ranch Chicken Stuffed Potatoes—perfect for when you crave comfort with a kick.

Ingredients

• 4 large russet potatoes (scrub them clean)
• 2 cups cooked chicken, shredded (leftovers work great)
• 1/2 cup ranch dressing (homemade or store-bought)
• 1/2 cup shredded cheddar cheese (sharp for extra flavor)
• 2 tbsp unsalted butter (softened)
• 1/4 cup green onions, sliced (for a fresh crunch)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (don’t skimp)

Instructions

1. Preheat your oven to 400°F. Poke each potato several times with a fork to prevent explosions.
2. Bake potatoes directly on the oven rack for 50-60 minutes, until tender when pierced with a fork.
3. Let potatoes cool slightly, then slice off the top third. Scoop out the insides, leaving a 1/4-inch shell.
4. In a bowl, mash the potato insides with butter, garlic powder, salt, and pepper until smooth.
5. Stir in shredded chicken, ranch dressing, and half the cheese. Mix well.
6. Stuff the potato shells with the mixture. Top with remaining cheese.
7. Return to the oven for 10-15 minutes, until cheese is bubbly and golden.
8. Garnish with green onions before serving.

Kick back and enjoy the creamy, tangy, and utterly satisfying flavors. Try serving with a side of extra ranch for dipping, because why not?

Sweet and Spicy Stuffed Potatoes

Hit your taste buds with a flavor explosion! These Sweet and Spicy Stuffed Potatoes are the perfect blend of heat and sweet, stuffed to the brim with goodness. Ready in under an hour, they’re a game-changer for weeknight dinners.

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup shredded cheddar cheese (sharp for extra flavor)
• 1/2 cup diced bell peppers (any color)
• 1/4 cup honey (adjust to taste)
• 1 tbsp chili powder (or more for extra heat)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pierce potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Bake for 45 minutes, or until tender.
3. While potatoes bake, mix cheddar cheese, bell peppers, honey, chili powder, salt, and black pepper in a bowl. Tip: Let the mixture sit to meld flavors.
4. Once potatoes are done, let them cool for 5 minutes. Slice open and fluff the insides with a fork. Tip: Be careful not to tear the skin.
5. Stuff each potato with the cheese mixture. Return to oven for 10 minutes, or until cheese is bubbly.
6. Garnish with chopped cilantro before serving. Tip: Add a dollop of sour cream for extra richness.

Feel the contrast of crispy skin against the gooey, spicy-sweet filling. Serve these bad boys with a side of cool avocado slices to balance the heat.

Conclusion

Unbelievable as it may seem, these 20 stuffed potato recipes are sure to spice up your meal times with their delicious versatility. Whether you’re in the mood for something cheesy, spicy, or downright indulgent, there’s a recipe here for you. Don’t forget to leave a comment telling us which one stole your heart, and share your favorites on Pinterest to spread the potato love!

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