Stuffed potatoes are a delicious, versatile dish that can be tailored to suit any taste. Whether you’re looking for a hearty meal with meat, a creamy cheese and bacon filling, or a light vegetarian option, there’s a stuffed potato recipe for everyone. Perfect for lunch or dinner, these recipes offer a balance of flavors and textures that will make any meal feel special. With easy-to-find ingredients and simple steps, you can bring a bit of comfort and creativity to your table with these stuffed potato variations.
Ingredients:
- 4 large potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup diced, cooked bacon
- 1/2 cup sour cream
- 2 tablespoons chopped chives
- Salt and pepper to taste
Instructions:
- Prepare the Potatoes:
Preheat the oven to 400°F (200°C). Wash the potatoes well and poke holes in them with a fork.
Wrap the potatoes in aluminum foil and bake for about 1 hour, or until tender. - Stuffing:
Remove the potatoes from the oven and let them cool slightly. Cut off a top section from each potato and scoop out some of the pulp, reserving it.
In a bowl, mix the reserved potato pulp, cheese, bacon, sour cream, chives, salt, and pepper.
Stuff the potatoes with this mixture and place them back in the oven for another 15-20 minutes, until the cheese is melted.
1 – Chicken and Spinach Stuffed Potatoes
Ingredients:
- 4 large potatoes
- 2 cups cooked, shredded chicken
- 1 cup cooked, chopped spinach
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cream cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Prepare the Potatoes:
Preheat the oven to 400°F (200°C). Wash the potatoes and poke holes with a fork. Bake as in the previous recipe. - Stuffing:
Once baked, remove the potatoes from the oven and cut off a top section, scooping out some of the pulp.
In a bowl, mix the chicken, spinach, mozzarella, cream cheese, garlic powder, salt, and pepper.
Stuff the potatoes and bake for another 15-20 minutes.
2 – Vegetarian Stuffed Potatoes with Vegetables
Ingredients:
- 4 large potatoes
- 1 cup chopped broccoli
- 1/2 cup grated carrot
- 1/2 cup crumbled feta cheese
- 1/4 cup sour cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Potatoes:
Preheat the oven to 400°F (200°C). Bake the potatoes as in previous recipes. - Stuffing:
After baking, remove the potatoes from the oven and cut off a top section, scooping out some pulp.
In a bowl, mix the broccoli, carrot, feta cheese, sour cream, olive oil, salt, and pepper.
Stuff the potatoes and return them to the oven for another 15 minutes.
3 – Stuffed Potatoes with Ground Beef
Ingredients:
- 4 large potatoes
- 300g ground beef
- 1 chopped onion
- 2 minced garlic cloves
- 1 chopped tomato
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped olives (optional)
- 1 tablespoon oil
- Salt and pepper to taste
- Chopped parsley to taste
Instructions:
- Prepare the Potatoes:
Preheat the oven to 400°F (200°C). Wash the potatoes well and poke holes in them with a fork.
Wrap the potatoes in aluminum foil and bake for about 1 hour, or until tender. - Prepare the Filling:
In a skillet, heat the oil and sauté the onion and garlic until golden.
Add the ground beef and cook until browned.
Add the tomato, olives (if using), salt, and pepper, and cook for a few more minutes. Finish with parsley. - Stuff the Potatoes:
Remove the potatoes from the oven and let them cool slightly. Cut off a top section and scoop out some of the pulp, reserving it.
Mix the reserved pulp with the beef filling and some cheese.
Stuff the potatoes with this mixture, sprinkle the remaining cheese on top. - Finish:
Return the potatoes to the oven for another 15-20 minutes, until the cheese melts and is golden. - Serve:
Serve hot, accompanied by a green salad, if desired.
4 – Stuffed Potatoes with Shredded Dried Beef
Ingredients:
- 4 large potatoes
- 300g shredded dried beef (pre-cooked and desalted)
- 1 chopped onion
- 2 minced garlic cloves
- 1/2 cup grated queijo coalho or mozzarella
- 1/4 cup sour cream (optional)
- Olive oil for sautéing
- Salt and pepper to taste
- Chopped parsley to taste
Instructions:
- Prepare the Potatoes:
Preheat the oven to 400°F (200°C). Wash the potatoes well and poke holes with a fork.
Wrap the potatoes in aluminum foil and bake for about 1 hour, or until tender. - Prepare the Filling:
In a skillet, heat a little olive oil and sauté the onion and garlic until golden.
Add the shredded dried beef and mix well. Cook for a few minutes.
If desired, add sour cream for a creamier filling. Season with salt, pepper, and parsley. - Stuff the Potatoes:
Remove the potatoes from the oven and let them cool slightly. Cut off a top section and scoop out some of the pulp, reserving it.
Mix the reserved pulp with the shredded beef filling and half of the cheese.
Stuff the potatoes with this mixture and sprinkle the remaining cheese on top. - Finish:
Return the potatoes to the oven for another 15-20 minutes, until the cheese melts and is golden. - Serve:
Serve hot, garnished with more parsley if desired.
These stuffed potatoes are delicious and make a great option for lunch or dinner!
