50 Stuffed Potatoes

How to make stuffed potatoes: Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender — 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff contents with a fork and stuff as desired. 


1. Caramelized Onion Cook 1 large thinly sliced onion in a skillet with 2 tablespoons olive oil and 1/4 teaspoon salt until caramelized, 30 minutes. Spoon onto baked potatoes. Top with sour cream.

2. Mushroom-Onion Prepare Caramelized Onion Stuffed Potatoes (No. 1). Saute 2 cups sliced mushrooms in olive oil until soft; add chopped dill and salt. Spoon onto the potatoes; top with the onion, sour cream and more dill.

3. French Onion Cook 1 onion as for Caramelized Onion Stuffed Potatoes (No. 1). Scoop the flesh out of 4 baked potatoes and mash with the onion, 1/4 cup beef broth and 1/2 cup shredded Gruyère. Stuff into the skins, top with more cheese and broil to melt.

4. Cheddar-Chive Scoop the flesh out of 4 baked potatoes; mash with 1/4 cup each butter, sour cream and chopped chives, and 2/3 cup grated cheddar. Stuff into the skins; top with more cheese and broil to melt.

5. Sloppy Joe Saute 1 chopped onion and 1 bell pepper in olive oil; add 1 pound ground beef and brown. Add 1 cup each tomato sauce and water, 1 tablespoon each brown sugar and cider vinegar, and 1 teaspoon cumin; simmer until thick. Spoon onto baked potatoes.

6. Bacon and Egg Top each baked potato with butter, 2 slices cooked bacon and a fried egg. Season with salt and pepper.

7. Pizza Scoop the flesh out of 4 baked potatoes. Mash with 3/4 cup tomato sauce; stuff into the skins. Top with sliced pepperoni, shredded mozzarella, Parmesan and oregano. Broil to melt.

8. Brie-Ham Cook 4 ounces diced ham in olive oil until browned. Spoon onto baked potatoes and top with sliced brie. Warm in a 400 degrees F oven to melt; top with chopped parsley and chives.

9. Ham and Swiss Scoop the flesh out of 4 baked potatoes; mash with 1 cup each diced ham and shredded Swiss cheese. Stuff into the skins, top with more cheese and broil to melt.

10. Ricotta-Pancetta Fry 2 ounces chopped pancetta until crisp. Drizzle baked potatoes with olive oil; top with a dollop of ricotta, the pancetta and pepper.

11. Garlic Oil Cook 8 sliced garlic cloves in 1/2 cup olive oil until golden. Add salt and chopped parsley. Drizzle on baked potatoes.

12. Irish Cook 4 sliced leeks and 1/2 small head shredded cabbage in butter until soft. Add 1 cup milk; simmer 10 minutes. Scoop the flesh out of 4 baked potatoes; mash with the cabbage mixture. Stuff into the skins. Top with grated cheddar and broil to melt.

13. Gravy and Cheese Cook 1/4 cup each butter, flour and minced onion in a saucepan until the onion is soft. Whisk in 2 cups beef broth and 1 teaspoon Worcestershire sauce; simmer until thick. Top baked potatoes with shredded mozzarella and the gravy.

14. Mushroom Gravy Make the gravy for Gravy and Cheese Stuffed Potatoes (No. 13). Cook 1/2 pound diced mushrooms in butter until soft; add salt and pepper. Scoop the flesh out of 4 baked potatoes; mash with the mushrooms. Stuff into the skins; top with the gravy.

15. Cottage Cheese Top baked potatoes with cottage cheese, crumbled cooked bacon and chives.

16. Cottage Cheese–Onion Fry 2 thinly sliced onions in 1/2 stick butter until crisp. Top baked potatoes with cottage cheese, the onions, salt and pepper.

17. Guacamole Mash 2 avocados, 1 tablespoon each lime juice, diced red onion and chopped cilantro, 1/2 teaspoon minced jalapeno, and salt. Spoon onto baked potatoes. Top with chopped tomato.

18. Bruschetta Toss 1 cup diced tomato, 1/2 cup diced mozzarella, 1 tablespoon each olive oil, red wine vinegar and chopped basil, and salt. Spoon onto baked potatoes.

19. Salsa Verde Coarsely puree 2 cups parsley, 2 scallions, 2 garlic cloves, 2 tablespoons capers, 1 teaspoon Dijon mustard, 1/3 cup olive oil, the zest and juice of 1/2 lemon, and salt and pepper. Drizzle on baked potatoes.

20. Creamed Spinach Cook 2 chopped shallots in butter. Add 2 tablespoons flour; cook 2 minutes. Add 1 box thawed frozen spinach (squeezed dry), 1 cup half-and-half and some nutmeg; cook 5 minutes. Season with salt. Spoon onto baked potatoes and top with Parmesan.

21. Chili-Cheese Top baked potatoes with warm chili, shredded cheddar and sour cream.

22. Tzatziki Grate half of an English cucumber and squeeze dry. Mix with 1/2 cup Greek yogurt, 1 minced garlic clove and 1 tablespoon each chopped mint, olive oil and white wine vinegar. Spoon onto potatoes.

23. Smoked Salmon Mix 6 ounces soft cream cheese, 4 ounces chopped smoked salmon and 1 tablespoon each capers and minced red onion. Spoon onto baked potatoes.

24. Caraway-Onion Brown 1 sliced red onion with 2 teaspoons caraway seeds in olive oil. Scoop the flesh out of 4 baked potatoes; mash with 1/2 cup sour cream. Stuff into the skins. Warm in a 400 degrees F oven; top with the onion mixture.

25. Pastrami Make Caraway-Onion Stuffed Potatoes (No. 24); brown 1 cup diced pastrami with the onion.

26. Crab Mix 4 ounces crabmeat, 1/4 cup crushed saltines, 2 tablespoons mayonnaise, 1 tablespoon lemon juice and 1 teaspoon each Old Bay and chopped parsley. Spoon onto baked potatoes and broil until golden brown.

27. Chicken a la King Cook 1 tablespoon each butter and flour in a skillet, stirring, 2 minutes. Whisk in 1 1/2 cups milk and simmer until thick. Add 1 cup shredded rotisserie chicken, 1/2 cup sautéed mushrooms and a dash of sherry. Spoon onto baked potatoes.

28. Paprika Chicken Make Chicken a la King Stuffed Potatoes (No. 27); add 2 teaspoons paprika with the flour and omit the sherry.

29. Cilantro-Lime Mix 1/2 cup sour cream, the zest and juice of 1 lime, 1/4 cup chopped cilantro, and salt and pepper. Spoon onto baked potatoes; top with salsa.

30. Roasted Veggie Toss 2 each diced carrots and parsnips, 1 diced butternut squash and 4 quartered shallots with olive oil. Roast 20 minutes at 400 degrees F. Serve on buttered baked sweet potatoes.

31. Veggie–Goat Cheese Make Roasted Veggie Stuffed Sweet Potatoes (No. 30). Top with crumbled goat cheese and warm in a 400 degrees F oven.

32. Mango Black Bean Mix a 15-ounce can black beans (drained and rinsed), 1 diced mango, 1/2 cup diced tomato, 1 minced jalapeno, 2 tablespoons each chopped cilantro and red onion, 1 tablespoon olive oil and the juice of 2 limes. Spoon onto baked sweet potatoes.

33. Collards Saute 1 minced garlic clove and 1/2 chopped onion in olive oil. Add 1 bunch chopped collards, 4 cups water, and salt; simmer until tender. Add 1 tablespoon cider vinegar and a pinch of cayenne. Spoon onto baked sweet potatoes. Top with shredded pepper jack cheese and broil to melt.

34. Toasted Marshmallow Top baked sweet potatoes with butter, mini marshmallows and cinnamon sugar. Broil until golden.

35. Marbled Scoop the flesh out of 1 baked sweet potato and 4 baked russets; mash with 2 tablespoons each butter and chopped parsley, 1/4 cup sour cream and 2/3 cup grated cheddar. Stuff into the russet skins; top with more cheese and broil to melt.

36. Chicken-Cheese Scoop the flesh out of 4 baked potatoes; mash with 3 tablespoons butter and 1 cup each shredded rotisserie chicken and Swiss cheese. Stuff into the skins and top with bread crumbs. Broil until golden.

37. Buffalo Chicken Scoop the flesh out of 4 baked potatoes; mash with 1/4 cup sour cream, 1 cup chopped grilled chicken, some chopped celery leaves and hot sauce. Stuff into the skins; top with blue cheese and broil to melt.

38. Artichoke Saute two 6-ounce jars artichoke hearts (drained and chopped), 4 chopped scallions and 1 teaspoon fresh thyme in olive oil. Scoop the flesh out of 4 baked potatoes; mash with the artichokes and 1/2 cup goat cheese. Stuff into the skins and warm in a 400 degrees F oven.

39. Samosa Cook 1 chopped onion, 1 tablespoon each curry powder and minced ginger, and 1 teaspoon mustard seeds in olive oil. Scoop the flesh out of 4 baked potatoes; mash with the onion mixture, 1/4 cup chopped cilantro and 1 cup peas. Stuff into the skins. Top with yogurt.

40. Eggplant Grill 2 eggplants until soft. Halve and scoop out the flesh; mash with 3 tablespoons each tahini and chopped parsley, 2 tablespoons olive oil, the juice of 1 lemon, 1 chopped garlic clove and salt. Spoon onto baked potatoes.

41. Tapenade Mix 3 tablespoons tapenade with 1 tablespoon finely chopped parsley. Spoon onto baked new potatoes and top with sliced cherry tomatoes.

42. Apple-Cheddar Cook 2 diced peeled apples in butter until tender. Spoon onto baked sweet potatoes, top with shredded cheddar and broil to melt. Top with crumbled cooked bacon.

43. Caviar Mix 1/4 cup each creme fraiche and caviar; add some chopped chives and lemon zest. Spoon onto baked new potatoes.

44. Duchess Scoop the flesh out of 10 fingerlings; mash well with 1/3 cup cream, 1 beaten egg, salt, pepper and nutmeg. Pipe into the skins; bake at 400 degrees F until golden.

45. Piquillo Saute 2 minced garlic cloves and 1/4 cup minced piquillo peppers in olive oil. Add 1/4 cup cream; cook 2 minutes, then puree. Make Duchess Potatoes (No. 44), replacing the cream with the puree and omitting the nutmeg.

46. Dill Butter Mash 1 stick soft butter with salt and 1/2 cup chopped dill. Spoon onto baked potatoes and mash into the flesh.

47. Curry Butter Toast 1 tablespoon curry powder in a skillet. Mash with 1 stick soft butter, the zest of 1 lime, and salt. Spoon onto baked potatoes and mash into the flesh.

48. Anchovy Butter Mash 4 anchovies, 1 tablespoon chopped parsley and 1 stick soft butter. Spoon onto baked potatoes and mash into the flesh.

49. Miso Butter Mash 1 tablespoon miso, 2 chopped scallions and 1 stick soft butter. Spoon onto baked potatoes and mash into the flesh.

50. Paprika Butter Mash 1 stick soft butter with salt and 2 teaspoons each paprika and ground caraway. Spoon onto baked potatoes and mash into the flesh.