Double-Stuffed Potatoes

READY IN: 40mins
Recipe by Kayne

These are a wonderful addition to a roast, or grilled steak. I got it from Easy Everyday Cooking, and changed it slightly to suit my love for cheese.

Top Review by Boomette

I loved the taste of onion in this. But when I was mashing them it was too thick. I added whole milk maybe 1/4 cup. Even if I used shar cheddar cheese, we though that they were bland a little bit. Something was missing. They are good but for us, they need something more, and a lighter consistency. Thanks Kayne for posting. Made for Holiday tag

Ingredients Nutrition


  1. Microwave scrubbed and pierced potatoes on high for about 10 minutes. Longer if necessary, especially if you do not have a rotating plate.
  2. Melt butter , add onion, cook for about 5 minutes, or until just starting to turn tender.
  3. Slice off potato tops.
  4. Scoop out potatoes, making sure not to break or pierce the skin. Place pulp in bowl.
  5. Mash pulp, add onion, 1/2 cup of the cheddar cheese, sour cream, chives, salt and pepper.
  6. Mix together.
  7. Spoon mixture evenly into potato skin bowls.
  8. Sprinkle with remaining cheese.
  9. Place in casserole and bake at 350 degrees, for about 10 minutes. Should be thoroughly heated through.

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