Cheesy Stuffed Baked Potatoes

"This recipe is from "Woman's World", January 31, 2006. Excellent side dish! These are so yummy!"
photo by The 500 Chef photo by The 500 Chef
photo by The 500 Chef
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
1hr 30mins




  • Preheat oven to 400°f.
  • Cut off top 1/2 INCH from garlic head.
  • Wrap garlic in foil.
  • Prick potatoes with fork.
  • Bake potatoes and garlic on baking sheet until tender, about 1 hour. Let stand 10 minutes.
  • Separate garlic cloves. Pinch bottom of each clove to remove from skins; throw skins away.
  • Cut slit lengthwise down center of eat potato. Scoop potato from skins, leaving 1/4-inch thick shells.
  • Mash potatoes with 1/2 cup cheese, butter, oil, salt, paprika, black pepper, and garlic.
  • Scoop potato mixture into shells; top with remaining cheese.
  • Bake on ungreased baking sheet until cheese is melted.

Questions & Replies

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  1. The 500 Chef
    Made this just for one, left out the roast garlic and used a little dried garlic granules. Used cheddar cheese. Still really tasty and easy to make. Will definitely have again. Served this time with slices of gammon and homemade beetroot chutney
  2. Derf2440
    mmm these potatos were soooo good! I accidently put all of the cheese in the mix, so I sprinkled some parsley and cayenne pepper on top. I used parmesan cheese. We will make these again, thanks for sharing.
  3. Nancy G.
    Excellent recipe! These potatoes are easy to make and look and taste like you worked all day on them. I only made 2 potatoes so I adjusted the ingredients but otherwise made as posted. These would be great for a dinner party! Thanks for posting!


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