Easy to prepare and full of fresh flavor, this simple stuffed potato recipe is delicious, cheesy, and will have your family begging for more. It is the perfect side dish for lunch or dinner and will keep your vegetarians and picky eaters happy.
Did I mention you only need six ingredients?
Disclaimer: This post contains Amazon affiliate links. See disclosures for more.
Why Stuffed Potatoes?
So, we are on lockdown. Our borders are closed. Restaurants too. Same for street vendors. There are no dine-in options. No take out. Very few deliveries.
Some restaurants have adapted to selling cold-packed meals at the grocery store. But it’s not the same.
The yeast shelves are not completely empty yet… thankfully!
I’ve been making my mom’s bread rolls recipe a lot lately and, while soft and tasty, sometimes I need a change away from the bread life.
Who else has put on weight in the last two months? Me, for one.
This stuffed potato recipe is a nice change. It is buttery, cheesy, starchy and has some nice fresh herbs in it. The recipe is not a quick one, but you’ll see, it is worth the time and effort.
How to Make this Stuffed Potato Recipe
All you need for this recipe are: potatoes, butter, cheese, salt, pepper and fresh herbs. Here I’ll be using cilantro from my garden (see what else is in my herb garden in 2020).
If you don’t have fresh herbs, use dried cilantro. Get it on Amazon:
To start, I wash and scrub the potatoes properly with a vegetable brush. Then, I cut them in half lengthways and add them to a pot of boiling water.
It takes roughly 40 minutes for the potatoes to completely soften.
Strain and allow to cool.
Once the potatoes have cooled down, carefully scoop out the insides only, leaving just enough potato and skin to keep its shape. You can see what I mean in the image below.
Lay the ‘potato cups’ out on a baking tray and place the scooped out potato in a large mixing bowl.
Brush the ‘potato cups’ with butter and add the remaining amount to the mixing bowl. Add half the amount of cheese together with all the salt, pepper, and herbs (finely chopped) to the mixing bowl.
Combine the ingredients in the bowl thoroughly. You want the salt and pepper to be well incorporated into the potatoes. Taste the mix and adjust your salt and pepper to your liking.
I used cayenne powder here, but you can mix in whatever you like. Try paprika or black pepper or pepper sauce. Add in more of your favorite herbs too like oregano, thyme and garlic powder. Got fresh herbs? Throw them in there too – chives and rosemary are so good with potatoes.
Clearly this stuffed potato recipe is so customizable to your preferences.
When you are satisfied with the taste of your potato stuffing. Place them into your ‘potato cups’ carefully. They can break on you if you are not careful. If they do break though, mold the potato stuffing to hold the cup together.
I do like adding cheese at the bottom first. I’ll admit I’m a cheeseaholic but can skip this part.
Here’s a look at how everything looks.
Next, top the potato with any the rest of the cheese you have. You can also slice extras on there. The cheesy topping is the best part and will be the reason why your kids beg you for more. If you want to go light on the cheesy gooey goodness (why would you?), don’t add cheese to the stuffing. Instead, add a little more salt to get a similar taste.
Bake or broil
Broil the potatoes in the oven until the cheesy has formed a nice crust. This can take anywhere from 10 minutes to 20, depending on how hot the oven is.
I took mine out within 10 minutes so this set got just a tad brown… I usually leave it for longer.
Serve this as a side dish with a heaping of steamed veggies and grilled chicken (check out how I season my chicken Caribbean style). Or with baked fish and a fresh salad.
Stuffed potatoes are such a versatile side dish, isn’t it?
I know stuffed potatoes look different in other parts of the world. Do you make yours like me? Or some other way? I’d love to hear about it.
Stuffed Potato Recipe with Fresh Herbs
Stuffed Potato Recipe with Fresh Herbs
- 4 potatoes
- 2 tbsp butter
- 1 cup cheese*
- 1/2 cup fresh cilantro (finely chopped)
- salt to taste
- pepper to taste*
- Wash and scrub potatoes.
- Cut potatoes in half lengthways.
- Place in a pot of boiling water.
- Cook until potatoes are completely soft (about 40 minutes).
- Strain and allow the potatoes to cool.
- Set oven to broil OR preheat oven at 375 degrees F.
- Scoop the center of the potato out leaving enough potato and skin to keep its shape.
- Place the scooped-out potato in a large mixing bowl and the skin on a baking tray.
- Brush the skin/ potato cups with butter.
- Add grated cheese to the skins (optional).
- To the mixing bowl, add half the amount of cheese plus salt, pepper, and cilantro).
- Combine properly.
- Place the potato stuffing into the potato skins.
- Top with cheese.
- Broil or bake until the cheese has developed a golden crust (10 minutes).
- Serve hot as a wonderful, tasty side dish.
- * For a less cheesy dish, only use cheese as the topping.
- * I used cayenne powder here, but you can try paprika, black pepper or pepper sauce. Add in more of your favorite herbs too like oregano, thyme and garlic powder. Or fresh herbs like chives and rosemary.
Did you enjoy this recipe? Please leave a comment and recipe rating to let me know. I’ll appreciate it!
Looking for ideas on what to serve alongside these stuffed potatoes? How about a great soup?