Mixed Stuffed Potatoes Recipe

Bake potatoes

Preheat oven to 400°F (200°C). Scrub potatoes and pat dry. Prick each potato several times with a fork, rub with olive oil and sprinkle with 2 tsp kosher salt. Place directly on the oven rack (or on a baking sheet) and bake until tender when pierced, about 50–60 minutes depending on size. Remove and let cool until safe to handle, about 15 minutes.

Prepare mash base

While potatoes bake, warm the milk and butter together in a small saucepan over low heat until butter melts. Keep warm. When potatoes are cool enough, cut each in half lengthwise. Using a spoon, carefully scoop out the flesh into a large bowl, leaving a thin shell of potato intact (about 1/8"). Reserve the shells for later.

Make creamy filling

To the bowl with potato flesh, add the warm milk and butter mixture, 1 cup sour cream, 1 tsp salt and 1 tsp black pepper. Mash until smooth and creamy (use a potato masher or hand mixer on low). Taste and adjust seasoning if needed.

Fold into the mashed potato base 1.5 cups shredded cheddar, 1 cup shredded gruyère and 1/2 cup grated parmesan. Reserve 1/2 cup cheddar for topping. Stir until evenly incorporated and smooth.

Cook bacon

While potatoes finish baking or after, cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces.

Add the chopped bacon, minced garlic and 3 tbsp thinly sliced chives to the cheesy mashed potato mixture and fold gently to combine.

Fill shells

Preheat oven to 375°F (190°C). Arrange the reserved potato shells on a baking sheet. Spoon or pipe the cheesy potato mixture back into each shell, piling it slightly above the rim.

Top & bake

Sprinkle the reserved 1/2 cup shredded cheddar evenly over the filled potatoes. Bake in the preheated oven until the tops are golden and the filling is heated through, about 15–20 minutes. If you want extra browning, place under the broiler 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 3–5 minutes. Dollop each potato with about 1 tbsp (adjust from the additional 1/2 cup) of sour cream and sprinkle with remaining 1 tbsp chives. Serve warm.