Nana’s Delicious Stuffed Baked Potatoes Recipe

There are some recipes that become part of your family’s story. This is one of ours. It’s my mother’s stuffed baked potatoes recipe.

I honestly can’t remember a time when these stuffed baked potatoes weren’t part of our family dinners. They were one of those meals that everyone hoped Mom would make, and whenever she did, we knew we were in for something special.

Now all these years later, not much has changed.

When I ask my own children what they would like for their birthday dinner, this meal is requested more often than almost anything else. Their favorite combination is these creamy stuffed baked potatoes served alongside my Mom’s famous 10 Steak Marinade recipe. It’s a meal that has become one of our family’s traditions, and next week I’ll be sharing that incredible steak recipe with you too.

One thing I love about this stuffed baked potatoes recipe is how simple it is.

Stuffed baked potatoes are basically the ultimate twice baked potato. The filling is creamy, buttery, and packed with flavor, then tucked back into the potato skins and topped with melted cheese until everything is warm and bubbly.

Growing up, we always topped ours with Velveeta. That’s simply how my Mom made them, and it’s still our family’s favorite today because it melts so beautifully and creates that rich, creamy topping we all remember. If Velveeta isn’t your favorite, don’t worry. Sharp cheddar, Colby Jack, Monterey Jack, Pepper Jack, or almost any good melting cheese works wonderfully too.

If you want to make stuffed baked potatoes even more special for guests, you can also stir in drained baby shrimp, chunks of crab, or lobster. We’ve enjoyed them that way over the years too, and they’re absolutely delicious. Even my husband, who is not a seafood lover, can enjoy these special versions.

Whether you’re making these for a holiday dinner, a birthday meal, or just because your family needs a little comfort food, I hope they become as loved in your home as they have been in ours.

Nana’s Stuffed Baked Potatoes

Servings: 10

Print Recipe

Ingredients

• 10 large Russet potatoes
• ½ to ¾ cup butter (depending on how rich you like them)
• 1 (8 ounce) package cream cheese, softened
• 6 green onions, finely chopped
• Garlic, to taste (optional)
• Salt and pepper, to taste
• Velveeta or shredded cheddar cheese for topping (our family prefers Velveeta)

Optional Add-Ins

• Baby shrimp, drained
• Chunked crab meat, drained
• Lobster meat

Instructions

1. Bake the potatoes at 350°F for 1½ to 2 hours, or until they are very tender.
2. Allow the potatoes to cool just enough to handle.
3. Cut a slit along the top of each potato and carefully scoop out the inside, leaving the skins intact.
4. Place the potato filling into a large bowl. Add the butter, cream cheese, green onions, garlic (if using), salt, and pepper. Mash everything together until smooth and creamy.
5. If you’re adding seafood, gently fold it into the potato mixture.
6. Spoon the filling back into each potato skin.
7. Top generously with your favorite cheese.
8. Return the potatoes to a 350°F oven until the cheese has melted. If you’d like a little extra color, switch the oven to broil for the last minute or two, watching carefully so they don’t burn.
9. Serve immediately.

Helpful Tips

• Bake the potatoes until they’re very soft. They’ll mash much easier.
• Leave a thin layer of potato attached to the skin so the shells stay sturdy.
• These can be assembled earlier in the day and refrigerated until you’re ready to bake them.
• They’re perfect for holidays, birthday dinners, Sunday family meals, or when you’re feeding a crowd.

Frequently Asked Questions

Can I make these ahead of time?

Absolutely. Prepare everything through stuffing the potato skins, cover, refrigerate, then bake and add the cheese then return to the oven to melt just before serving.

Can I freeze them?

Yes. Freeze before the final bake. Thaw overnight in the refrigerator, then bake until heated through and top with cheese and then return to the oven to melt.

What’s the best cheese?

Our family has always loved Velveeta because that’s how Nana made them, but sharp cheddar, Colby Jack, Monterey Jack, or your favorite melting cheese all work beautifully.

Thank you so much for spending a little part of your day here with me. I truly hope something you found in this post helps make your life a little easier, save you a little money, encourage you to create something special in your own kitchen, or simply inspires you to try something new.

🤍 Making every house feel a little more like home.