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The Ultimate Stuffed Potato Recipe

The Ultimate Stuffed Potato

Tyler Florence

Recipe courtesy Tyler Florence, 2007

Show: Tyler's UltimateEpisode: Ultimate Surf n' Turf

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

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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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  • on February 20, 2009

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    i must say this was the hit in my family!!
    made some changes:
    SECRET TO EASY AND FAST BAKED POTATO- WASH, AND POKE POTATO W/ KNIFE, PUT IN MICROWAVE FOR MEDIUM SIZE 4-5MIN. DONE! SAME GREAT TASTE!
    ISTEAD OF CHEESE I ADDED FEW DASHES OF CREAMY GARLIC ALFREADO SAUSE MIX TO THE SAUCE! AND I ADDED CHICKED. NO BACON. IT WAS REALLY CREAMY AND VERY FILLING! DEF. MAKE IT Again!

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  • on January 05, 2009

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    Made these potatoes for New Year's Eve. Overall they were very good and impressive. We used 4 very large potatoes but I think there was too much broccoli (the recipe callef for 2 heads. Also I believe mixing the cooked bacon in with the cheddar/broccoli masked the taste and crispiness of it. The bacon became a bit mushy. Next time I make these, I will put the crispy bacon on top of the potato when I sprinkle with the remaining shredded cheese to broil. This method should retain the integrity of the bacon.

    Emily, NYC

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