Stuffie Taters Recipe

Prepare and bake potatoes

Preheat oven to 400°F (200°C). Scrub potatoes well and pat dry. Prick each potato several times with a fork. Optionally toss the potatoes lightly with 1 tsp baking soda dissolved in a little water or rub with oil and kosher salt to soften skins. Place potatoes directly on an oven rack or on a baking sheet lined with foil. Bake 60–75 minutes, until skins are crisp and a fork slides easily into the center. Remove from oven and let cool just until you can handle them (about 15 minutes).

Hollow potatoes

Cut a small lengthwise opening on the top of each potato and carefully scoop out the flesh into a large mixing bowl, leaving a 1/4-inch shell so skins hold their shape. Reserve potato shells on a baking sheet; save the scooped potato flesh for the filling.

Make filling

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, combine the warm scooped potato flesh and 1.5 cups unsalted butter. Beat on medium speed until smooth. Add 8 oz softened cream cheese, 3 cups sour cream, 1 cup whole milk, and (if using) 2 cups creamed cottage cheese. Mix until completely incorporated and smooth, scraping the bowl as needed.

Season and add cheeses/greens

Fold in 6 cups shredded sharp cheddar, 3/4 cup chopped chives, 1 cup sliced green onions, 2 tsp garlic powder, 2 tsp onion powder, 3 tbsp kosher salt, and 2 tsp freshly ground black pepper. Taste and adjust seasoning — add more salt or pepper if needed. The mixture should be creamy and scoopable.

Pipe or spoon filling

Spoon or pipe the filling back into the reserved potato shells, mounding slightly. Arrange stuffed potatoes on baking sheets lined with parchment, spacing so heat circulates. Sprinkle each with additional shredded cheddar (about 3 cups total across all potatoes). Dust with paprika for color.

Bake to finish

Preheat oven to 375°F (190°C). Bake the filled potatoes 15–20 minutes until the cheese on top is melted and filling is heated through. For a golden-brown top, switch to broil for 1–2 minutes watching carefully to avoid burning.

Plate for catering service

Transfer stuffed potatoes to serving trays or chafing dishes. Dot each with a small pat of softened butter if desired and garnish with additional chopped chives or green onions. Place bowls of sour cream and extra shredded cheddar on the side for guests. Keep warm in chafing dishes set to low (140–160°F) and replenish as needed.

Make ahead and reheating

To prepare ahead: assemble stuffed potatoes up to the point of topping with extra cheese, cover tightly and refrigerate up to 24 hours. To reheat from chilled, bake covered at 350°F (175°C) for 25–35 minutes until heated through, uncover and add topping cheese and broil 1–2 minutes if desired.