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stuffed baked potato recipe
- Total Time: 115 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This stuffed baked potato recipe transforms a humble potato into a truly satisfying and delicious meal, with crispy edges and a creamy, flavorful filling. It’s an easy, budget-friendly dinner perfect for a hearty family meal any night of the week.
Ingredients
- 4 medium Russet potatoes (about 7–9 oz each)
- 1 tablespoon olive oil
- 0.5 teaspoon sea salt, plus more for potato skins
- 0.25 cup unsalted butter, softened
- 0.25 cup whole milk
- 0.25 cup cream cheese, softened (ensure microbial rennet)
- 3.5 oz feta cheese, crumbled (ensure microbial rennet)
- 2 teaspoons Za’atar spice blend
- 0.5 teaspoon garlic powder
- 0.25 teaspoon freshly ground black pepper
- 0.25 cup fresh mint leaves, finely chopped, plus extra for garnish
- 0.25 cup fresh pomegranate arils
- 2 tablespoons toasted pine nuts
Instructions
- Prep Your Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash, scrub, and pat the Russet potatoes completely dry. Pierce each potato 5-6 times with a fork to allow steam to escape. Rub each potato with a thin layer of olive oil and sprinkle generously with sea salt for a crispy finish.
- First Bake: Place the prepared potatoes directly on the oven rack. Bake for 60-75 minutes, or until the skins are crisp and the insides feel very tender when gently squeezed. Remove from the oven and let them cool slightly on a wire rack for 5 minutes.
- Scoop and Mash: Carefully slice each potato in half lengthwise. Using a spoon, scoop out the fluffy cooked potato flesh into a large mixing bowl, being careful to leave a thin border attached to the skin to maintain structural integrity. Add the softened unsalted butter, milk, softened cream cheese, garlic powder, the remaining 0.5 teaspoon sea salt, and black pepper. Mash with a potato masher or fork until the mixture is smooth and wonderfully creamy.
- Mix in Fillings: Gently fold in the crumbled feta cheese, Za’atar spice blend, and the finely chopped fresh mint leaves until just combined. Avoid overmixing to maintain some textural interest. If your filling seems too dry, splash in 1-2 tablespoons of additional milk or a dollop of cream cheese to reach desired creaminess.
- Stuff and Top: Spoon the potato filling mixture back into the empty potato skins, mounding it slightly for an appealing presentation. Arrange the stuffed potato halves on a large baking sheet, ready for their final bake.
- Second Bake (or Broil): Return the stuffed potatoes to the oven, now set to 375°F (190°C), and bake for 15 minutes, or until heated through and the filling is bubbly. For a beautifully golden and slightly crispy top, briefly broil for 2-3 minutes, watching carefully to prevent burning. Serve immediately when the filling is warm and fragrant.
Notes
This recipe is highly adaptable. Consider adding steamed veggies like broccoli or corn, swapping feta for cheddar, or using plant-based alternatives for a vegan option (vegan butter, dairy-free milk, plant-based cream cheese). Lean ground turkey or lentils can be added for protein. For best flavor, use fresh mint, local feta, and seasonal pomegranate arils. If the filling seems too dry, add more milk or cream cheese. For a lower carb option, mix half the scooped potato flesh with an equal amount of mashed cauliflower.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed potato half (approx. 300 g)
- Calories: 450 calories
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: stuffed potato, baked potato, easy dinner, healthy dinner, budget-friendly, family meal, Za’atar, feta, mint, vegetarian
