Recipe courtesy of David Rosengarten

Stuffed Baked Potato

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  • Total: 1 hr 15 min
  • Prep: 5 min
  • Cook: 1 hr 10 min
  • Yield: 4 servings
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4 large russet baking potatoes (such as Idaho)

2 tablespoons butter

2 tablespoons light cream

Salt and freshly-ground pepper

1/2 cup grated Gruyere cheese

Garnish: chopped parsley


  1. Preheat oven to 500 degrees. Scrub potatoes, dry thoroughly and prick several times with a fork.. Bake directly on oven rack, turning once or twice, until crunchy on outside, tender within, about 1 hour.
  2. Cut off top third of potatoes. Using a spoon, scoop flesh from both parts into a small bowl. Add butter, cream and half of cheese; mash until thoroughly combined. Spoon mixture back in to potato shells; sprinkle each potato with 1 tablespoon of remaining cheese. Place potatoes on a small baking sheet and brown briefly under a preheated broiler, until tops are golden brown and bubbly. Serve with top shell alongside. Sprinkle with parsley before serving.

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