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The Ultimate Stuffed Potato Recipe

The Ultimate Stuffed Potato

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Average Rating:

Total Reviews: 59

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  • on November 29, 2012

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    Holy Crap this is the best baked potato EVER!! My wife told me that I'm only allowed to make them once a year because they are so horrible for you. I noticed a few people cooked the potatoes in the microwave. I would advise against. The whole point of oiling and salting the potato(and what makes this recipe so great is to make the skin crispy. It tastes like a french fry on the outside. I eat the entire potato, skin and all, every time. Well worth a try.

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  • on November 20, 2012

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    These were VERY rich but excellent. I prefer using Yukon Gold potatoes to the Idaho; I also stuffed them with beef (and chickpeas for my vegetarian instead of the bacon, flavored with allspice.

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  • on June 10, 2010

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    This was really great, but I dont know what he was thinking when he put down 1/2 cup of milk. It needs about 1 and 1/4 cup to be evenly distributed. Other than that, its delicious!

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  • on April 20, 2010

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    Made this last night as a side dish for grilled london broil (used the sweet and spicy rub from this site. There is a bit of work involved, but it all fits in the time it takes to bake a potato anyway! The sauce though either needs more milk, about double what the recipe calls for (which I did - have a TON of leftover sauce or perhaps less flour, it was too thick with the recipe as written. I also added some chopped scallions to the butter when making the roux. With the changes above, everyone loved the potatoes with the mornay, a nice change from plain sour cream if you have the time. Very filling and could be served alone as a simple supper.

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  • on April 13, 2010

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    I prepared the whole meal, potato and the steak. It was out of this world, I had so many compliments on the meal. Best EVER!

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  • on October 10, 2009

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    I added rosemary and garlic to the sauce. It was delicious.

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  • on September 07, 2009

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    This was good, but not great. You'll need to cut down on the flour OR add more milk so the sauce doesn't wind up so thick. I made this as a side, but it's filling enough to be a meal on it's own. Had tons of sauce leftover, which was great over pasta. Won't be adding this one to the keeper box.

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  • on July 06, 2009

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    Seriously, this really is the ultimate baked potato. It takes a while to bake to potato, but otherwise, it's pretty easy. And soooooo good!

    Note: I tried buttermilk instead of milk. The cheese sauce became a paste, which made it SO easy to scoop into the potato. The paste then melts into a great cheese sauce once you stick it back in the oven.

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  • on June 25, 2009

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    Decided to make this tonight because I was sick and tired of the same old boring baked potato (with sour cream, butter and bacon. I didn't add the broccoli because my boyfriend doesn't like it. AMAZING!!! The mornay sauce is delicious! I used sharp cheddar instead of white cheddar and added bacon bits from Whole Foods (uncured bacon, no nitrates. Will never go back to the borning baked potato again!!!

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  • on June 24, 2009

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    oh my gosh this potato is unbelieveable. i followed the recipe, and they turned out fabulous. my family still talks about those potatoes!

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