Cheesy Stuffed Baked Potatoes 🥔🧀

If you’re craving the ultimate comfort food, these Cheesy Stuffed Baked Potatoes are guaranteed to hit the spot. Crispy on the outside and fluffy on the inside, each potato is filled with a rich, creamy mashed potato mixture loaded with garlic, sour cream, butter, and two kinds of gooey melted cheese. Finished with a golden, bubbly cheese topping, these twice-baked potatoes make a delicious side dish for grilled meats or a satisfying main course served with a fresh salad. They’re easy to prepare, family-friendly, and perfect for holidays, potlucks, or cozy weeknight dinners.

Ingredients

• 6 large russet potatoes
• 2 tablespoons olive oil
• 2 tablespoons softened butter
• 1/2 cup sour cream
• 1/4 cup milk
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pat them dry. Rub each potato with olive oil and pierce several times with a fork to allow steam to escape during baking.
2. Arrange the potatoes directly on the oven rack or a baking sheet and bake for 50 to 60 minutes, or until they are fork-tender. Remove them from the oven and allow them to cool for about 10 minutes, making them easier to handle.
3. Slice each potato lengthwise and carefully scoop out most of the soft potato flesh into a large mixing bowl, leaving a thin layer inside each potato shell to help them hold their shape.
4. Add the softened butter, sour cream, milk, minced garlic, onion powder, garlic powder, salt, and black pepper to the bowl. Mash everything together until smooth and creamy. Stir in half of the mozzarella cheese and half of the cheddar cheese until evenly combined.
5. Spoon the creamy potato mixture back into each potato shell, slightly mounding the filling on top for a hearty serving.
6. Sprinkle the remaining mozzarella and cheddar cheese generously over each stuffed potato.
7. Return the potatoes to the oven and bake for another 10–15 minutes, or until the cheese has melted completely. For an irresistible golden finish, broil them for 2–3 minutes, watching carefully to prevent burning.
8. Remove from the oven and garnish with freshly chopped parsley before serving.

Tips

• Add cooked bacon bits, chopped green onions, or diced jalapeños for extra flavor.
• Substitute Monterey Jack or Colby cheese for a different cheesy twist.
• Prepare the stuffed potatoes a day in advance and refrigerate until ready to bake.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for the best texture.

These Cheesy Stuffed Baked Potatoes are creamy, cheesy, crispy, and incredibly satisfying. Every bite is packed with comforting flavors, making them a guaranteed crowd-pleaser that everyone will request again and again.