Stuffed Baked Potato Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Scrub the potatoes well and pat dry. Pierce each potato 6–8 times with a fork to allow steam to escape. Rub each potato with olive oil, then sprinkle with kosher salt and black pepper, rubbing to coat evenly.

Place the potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for 50–60 minutes, until skins are crisp and a knife inserted into the center meets little resistance. Timing varies with potato size — use a thermometer (210°F/99°C internal) or a fork to check doneness.

While potatoes bake, prepare chosen vegetables. If using broccoli and bell peppers: steam or blanch broccoli florets for 2–3 minutes until bright green and slightly tender, then shock in ice water and drain. Sauté sliced bell peppers and mushrooms in 1 tbsp olive oil over medium-high heat for 4–6 minutes until softened and slightly caramelized. If using baby spinach, sauté 1–2 minutes until wilted. Season veggies lightly with a pinch of salt and pepper.

Roughly chop the cooked vegetables into bite-sized pieces so they can be easily mixed into the potato filling.

If using cooked shredded chicken, diced ham, or sausage, warm in a skillet with 1 tbsp olive oil over medium heat for 2–4 minutes just to heat through. Season with 1/2 tsp salt and 1/4 tsp black pepper. If using BBQ sauce, toss meat with 1/2 cup BBQ sauce and heat until sauce is warmed and coats the meat (about 2 minutes). Set aside.

Prepare or measure the chosen sauce. For sour cream-chive: mix sour cream with 1–2 tbsp chopped chives and a pinch of salt and pepper. For garlic-herb yogurt: combine Greek yogurt with 1 minced garlic clove, 1 tbsp chopped herbs, salt and pepper. For cheddar cheese sauce: heat prepared sauce gently until warm. Keep sauce warm and ready to fold into or drizzle over the filling.

When potatoes are done, remove from oven and let cool slightly (5 minutes) until cool enough to handle but still hot. Cut a long slit down the top of each potato and gently squeeze the ends to open.

Scoop out the hot flesh into a large bowl, leaving about 1/4" of potato attached to the skin to keep the shell sturdy. Add butter, milk, 3/4 cup shredded cheddar, Parmesan, salt (3/4 tsp), and pepper (1/2 tsp). Mash with a fork or potato masher until smooth and creamy. Taste and adjust seasoning.

Fold in the prepared filling choices: either 1) the two chosen vegetables (about 1.5–2 cups combined) or 2) the warmed meat (about 2 cups). Also fold in 1–2 tbsp chopped chives and optional bacon bits if using. If using a sauce that is meant to be mixed in (cheese sauce or 1/2 cup of the sour cream/yogurt), fold 1/2 cup into the mash now and reserve remaining sauce for topping. If sauce is for drizzling (sour cream, yogurt, or BBQ), reserve to top after baking.

Spoon the filling back into the potato shells, mound slightly. Sprinkle remaining 1/4 cup shredded cheddar evenly over the tops.

Place stuffed potatoes on a baking sheet and return to the oven at 400°F (205°C) for 10–12 minutes, until cheese melts and tops are warmed through and slightly golden.

Remove from oven. Drizzle or dollop the reserved sauce over each potato (about 2–3 tbsp per potato) or serve sauce on the side. Garnish with remaining chopped chives and additional Parmesan or crispy bacon bits if desired.

Serve each stuffed baked potato hot as a complete meal. Provide extra sauce on the side. Leftovers keep in an airtight container up to 3 days; reheat in a 350°F (175°C) oven for 15–20 minutes or microwave until heated through.