Stuffed Potatoes Recipe

Ever feel stuck in a dinner rut, craving something comforting yet simple for your family? I know I do, especially on a busy Tuesday evening. This `stuffed potatoes recipe` takes humble spuds and transforms them into a complete, satisfying meal with creamy insides and crispy outsides. It’s perfect for busy families, budget-conscious cooks, or anyone who loves a hearty, customizable dish. Go from plain baked potatoes to a flavorful, fun-to-eat dinner that feels special. A timeless comfort food, this classic is loved by generations and always a hit at our family table.

What You’ll Need for Hearty Stuffed Potatoes

Gathering your ingredients for this satisfying `stuffed potatoes recipe` is simple. We focus on fresh, wholesome items that deliver big flavor.

• Potatoes: 4 large Russet potatoes (approximately 300g / 10.5 oz each). These are ideal for their fluffy interior, perfect for mashing and scooping. Choose firm, blemish-free potatoes for the best results.
• Olive Oil: 30 ml / 2 tablespoons, plus extra for drizzling. Essential for crisping potato skins and coating the chickpeas.
• Unsalted Butter: 15g / 1 tablespoon (or vegetable oil spread for dairy-free). Adds richness and moisture to the mashed potato flesh.
• Milk: 60 ml / 1/4 cup whole milk (or unsweetened plant-based milk). For a creamy texture; almond milk is a great dairy-free swap.
• Feta Cheese: 120g / 4.2 oz, crumbled. This cheese offers a delightful salty tang that pairs wonderfully with paprika.
• Garlic Powder: 5g / 1 teaspoon. A foundational flavor for the mashed filling.
• Onion Powder: 5g / 1 teaspoon. Complements the garlic for an aromatic base.
• Smoked Paprika: 10g / 2 teaspoons, divided. This is the star flavor, giving a deep, smoky warmth to both the filling and the crispy chickpeas.
• Sea Salt: 5g / 1 teaspoon, plus more to taste. Seasons the potatoes and enhances all other flavors.
• Black Pepper: 2g / 1/2 teaspoon, freshly ground. Adds a subtle kick.
• Chickpeas: 400g / 15 oz can, drained, rinsed, and thoroughly dried. They provide a fantastic crispy texture and plant-based protein, making this a high-protein snack option.
• Fresh Parsley: 10g / 1/4 cup, finely chopped. For vibrant color and a fresh, herbaceous note.
• Fresh Dill: 10g / 1/4 cup, finely chopped. Adds a unique, bright flavor to the finish.

For a premium touch, consider using organic ingredients like potatoes or a high-quality extra virgin olive oil for drizzling. If you’re on a budget, repurpose any leftover cooked grains or beans as an alternative to chickpeas for the crunch. Remember, freshly chopped herbs always offer the best flavor and aroma for your family-friendly meal.

Step-by-Step Stuffed Potato Method Made Simple

Creating this delicious `stuffed potatoes recipe` is an enjoyable process. Follow these steps for perfectly tender, flavorful results.

1. Prep & Bake Potatoes (60-75 min prep, then bake): Preheat your oven to 200°C / 400°F. Thoroughly wash and scrub your Russet potatoes. Prick each potato several times with a fork to allow steam to escape. Rub the skins with 15 ml / 1 tablespoon of olive oil and a sprinkle of salt; this helps achieve a nice, crispy skin. Place potatoes directly on the oven rack, a standard home-cook tool, and bake for 60-75 minutes, or until deeply tender when squeezed. For a faster method, microwave potatoes for 5-7 minutes until slightly softened, then bake for 15-20 minutes for a crispy exterior.
2. Crisp the Chickpeas (20-25 min): While the potatoes bake, prepare your crispy chickpeas. In a medium bowl, toss the drained and thoroughly dried chickpeas with the remaining 15 ml / 1 tablespoon of olive oil, 5g / 1 teaspoon of smoked paprika, and a pinch of salt. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until golden brown and audibly crisp. Remove from oven and set aside to cool slightly.
3. Scoop & Mash Filling (10 min): Once the potatoes are tender, carefully remove them from the oven. Reduce oven temperature to 190°C / 375°F. Using a sharp knife, carefully slice each potato lengthwise, about two-thirds of the way through, creating a boat shape. Scoop out the cooked potato flesh into a large bowl, leaving a thin border of potato attached to the skin to maintain structural integrity. Add the butter, milk, crumbled feta cheese, garlic powder, onion powder, remaining 5g / 1 teaspoon of smoked paprika, sea salt, and black pepper to the scooped potato flesh. Mash thoroughly with a fork or potato masher until creamy and well combined. If the mixture seems too dry, splash in 1-2 tablespoons more milk until it reaches your desired creaminess. Taste and adjust seasoning if needed to make sure it’s perfectly balanced.
4. Stuff Potatoes (5 min): Carefully spoon the fluffy potato filling back into the empty potato skins, mounding it slightly on top for a generous portion. Place the `stuffed potatoes` back on the same baking sheet.
5. Final Bake & Serve (15-20 min): Return the `stuffed potatoes` to the oven and bake for 15-20 minutes, or until heated through and the tops are lightly golden and slightly crisped. To serve, transfer the hot `stuffed potatoes recipe` to individual plates. Generously sprinkle the crispy chickpeas over the top of each potato, then scatter the finely chopped fresh parsley and dill for vibrant color and fresh aroma. Finish with a delicate drizzle of extra virgin olive oil over each potato to enhance gloss and flavor contrast. I always keep some extra herbs on hand for a fresh finish! This makes a fantastic quick protein meal.

Perfect Occasions and Serving Inspiration

This versatile stuffed potatoes recipe fits perfectly into many scenarios, offering a hearty, family-friendly meal for any day of the week.

When to Serve:

• Weeknight Winner: A quick protein meal for busy families.
• Casual Gatherings: Great for a build-your-own potato bar.
• Comfort Food: Perfect for cozy nights in.
• Lunchbox Love: Reheated leftovers make a satisfying school lunch.

Serving Pairings:

• Sides: A crisp green salad, steamed broccoli, or coleslaw.
• Toppings: Sour cream, chives, extra cheese, hot sauce, salsa, or a dollop of Greek yogurt for a healthier twist.
• Beverages: Iced tea, sparkling water, or a light beer for adults.

Storage and Reheating:

• Fridge: Store leftover stuffed potatoes recipe in an airtight container for up to 3-4 days.
• Freezer: Freeze cooled, fully cooked stuffed potatoes individually on a tray, then transfer to a freezer-safe bag for up to 2-3 months. Thaw overnight before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through (20-25 min), or microwave for a quicker option (3-5 min). Meal-prep tip: Assemble and bake ahead, then portion and store.

Nutrition & Everyday Wellness Benefits

This versatile stuffed potatoes recipe can be a powerhouse of energy and balance for your daily diet.

• Weight-Friendly: Customize fillings with lean protein and plenty of vegetables for a filling, lower-calorie meal.
• High-Protein: Easily boost protein with chicken, lean ground beef, beans, or lentils, making it a great option for quick protein snacks or a main course.
• Heart-Healthy Options: Use olive oil, less butter, and plant-based fillings for a heart-conscious approach.
• Naturally Gluten-Free: Potatoes are naturally gluten-free, making this an excellent healthy recipes for dinner choice for those with sensitivities.
• Easy Meal Prep for Busy Families: Pre-bake potatoes or cook fillings ahead to assemble quickly on weeknights.

Why This Recipe Works for You

This stuffed potatoes recipe is designed to help you save time, eat better, and enjoy stress-free family meals.

• Budget-Friendly: Uses simple, affordable ingredients that stretch to feed a crowd.
• Time-Saving: With a few smart shortcuts, you can have a hearty dinner on the table faster.
• Diet Adaptable: Easily adjust fillings to fit various dietary needs or preferences.
• Kid-Approved: A fun, interactive meal that even picky eaters will love to customize.

Smart Upgrades and Adjustments

Technique Tips:

• For an extra crispy skin, brush baked potatoes with a little butter or oil and broil for 2-3 minutes at the end.
• Use an ice cream scoop to perfectly portion the stuffing.

Flavor Variations:

• Southwest Stuffed Potatoes: Add black beans, corn, salsa, and a sprinkle of chili powder.
• Broccoli & Cheese: Steam broccoli florets and mix with extra cheddar and a hint of garlic.
• Buffalo Chicken: Shredded chicken tossed in buffalo sauce, topped with blue cheese crumbles.
• Mediterranean: Feta cheese, chopped spinach, sun-dried tomatoes, and a drizzle of olive oil.

Diet Adaptations:

• Low-Carb: Use baked sweet potatoes or a cauliflower mash base instead of white potatoes (note: this changes the core recipe significantly but is a common adaptation).
• Vegan/Dairy-Free: Use plant-based butter, non-dairy milk, and nutritional yeast or vegan cheese. Fill with black beans, lentils, or roasted vegetables.
• Kid-Friendly: Keep fillings mild, like simple cheese and cooked lean ground beef.

Reader Q&A

“Can I prepare stuffed potatoes recipe ahead of time?”

Yes, you can bake the potatoes and prepare the filling mixture a day or two in advance. Store separately in the fridge and combine and bake when ready to serve.

“Is stuffed potatoes recipe good for meal prep?”

Absolutely! Baked and stuffed potatoes are excellent for meal prep. Cook a batch on Sunday, then portion and store for quick lunches or dinners throughout the week.

“What’s the best way to store stuffed potatoes recipe?”

Once completely cooled, store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3-4 days. They also freeze well.

“Are there healthier substitutes for this recipe?”

To make this stuffed potatoes recipe healthier, use lean protein (like ground turkey or chicken), load up on extra vegetables, use a reduced-fat cheese, or swap butter for a healthier oil in moderation.

“Can I use sweet potatoes instead of regular potatoes?”

Yes, sweet potatoes make a delicious and nutritious alternative! The baking time might vary slightly, and they’ll offer a sweeter flavor profile. I often do this for a healthier, colorful meal.

“What if I don’t have an oven?”

You can cook potatoes in a microwave until tender, then scoop, mix, and reheat the stuffed mixture in the microwave or a skillet until hot and cheese is melted.

This easy stuffed potatoes recipe is your ticket to a delicious, versatile, and satisfying family meal, perfect for any night of the week. I find these potatoes a lifesaver for healthy eating on busy weeknights. Save this easy dinner idea to your Pinterest board for later!

stuffed potatoes recipe

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• Author: Jusmira Rayne
• Total Time: 115 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This recipe transforms Russet potatoes into a satisfying meal with creamy insides and crispy outsides, perfect for busy families. It’s a customizable comfort food featuring a flavorful potato filling and smoky, crispy chickpeas.

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Ingredients

Scale 1x2x3x

• 4 large Russet potatoes
• 30 ml olive oil, plus extra for drizzling
• 15 g unsalted butter (or vegetable oil spread for dairy-free)
• 60 ml whole milk (or unsweetened plant-based milk)
• 120 g feta cheese, crumbled
• 5 g garlic powder
• 5 g onion powder
• 10 g smoked paprika, divided
• 5 g sea salt, plus more to taste
• 2 g black pepper, freshly ground
• 400 g can chickpeas, drained, rinsed, and thoroughly dried
• 10 g fresh parsley, finely chopped
• 10 g fresh dill, finely chopped

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Instructions

1. Prep & Bake Potatoes: Preheat oven to 200C (400F). Wash and scrub potatoes, then prick several times with a fork. Rub skins with 15 ml olive oil and a sprinkle of salt. Bake directly on the oven rack for 60-75 minutes, until deeply tender. (For a faster method, microwave potatoes for 5-7 minutes until slightly softened, then bake for 15-20 minutes for a crispy exterior).
2. Crisp the Chickpeas: While potatoes bake, prepare crispy chickpeas. Toss the drained and thoroughly dried chickpeas with the remaining 15 ml olive oil, 5 g smoked paprika, and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and audibly crisp. Remove from oven and set aside to cool slightly.
3. Scoop & Mash Filling: Once the potatoes are tender, carefully remove them from the oven. Reduce oven temperature to 190C (375F). Carefully slice each potato lengthwise about two-thirds of the way through, creating a boat shape. Scoop out the cooked potato flesh into a large bowl, leaving a thin border. Add the butter, milk, crumbled feta cheese, garlic powder, onion powder, remaining 5 g smoked paprika, sea salt, and black pepper. Mash thoroughly until creamy and well combined. (If the mixture seems too dry, splash in 1-2 tablespoons more milk until desired creaminess). Taste and adjust seasoning if needed.
4. Stuff Potatoes: Carefully spoon the fluffy potato filling back into the empty potato skins, mounding it slightly on top for a generous portion. Place the stuffed potatoes back on the same baking sheet.
5. Final Bake & Serve: Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until heated through and the tops are lightly golden and slightly crisped. To serve, transfer the hot stuffed potatoes to individual plates. Generously sprinkle the crispy chickpeas over the top of each potato, then scatter the finely chopped fresh parsley and dill for vibrant color and fresh aroma. Finish with a delicate drizzle of extra virgin olive oil over each potato.

Notes

For premium results, consider using organic ingredients and high-quality extra virgin olive oil for drizzling. Repurpose any leftover cooked grains or beans as an alternative to chickpeas. Freshly chopped herbs always offer the best flavor and aroma. Storage: refrigerate leftovers in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 95 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed potato (approx 500 g)
• Calories: 580 calories
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 79 g
• Fiber: 13 g
• Protein: 19 g
• Cholesterol: 35 mg

Keywords: stuffed potatoes, easy dinner, comfort food, family meal, customizable, hearty, baked potatoes, chickpeas, feta, vegetarian