Creamy Cheesy Stuffed Russets
Indulge in these Creamy Cheesy Stuffed Russets, a classic side dish transformed into a flavor-packed masterpiece! Perfect for meal prep, these deliciously rich potatoes are baked until tender, then generously filled with a velvety mix of whipped cream, butter, and a blend of cheeses. Enhanced with green onions and a hint of nutmeg, these stuffed potatoes not only make for an excellent side but can also be prepped in advance and frozen for an easy, comforting meal anytime. With the added convenience of being able to reheat them in the oven or microwave, they truly are a versatile dish for busy days. Serve them at your next gathering or keep them stocked in your freezer for when those cheesy cravings hit!
N/A
Servings
500
Calories
12
Ingredients
Ingredients
jumbo russet potatoes
7 (whole, baked)
whipping cream
1/2 cup (heated)
butter
3/4 cup (melted)
large egg
1 (beaten)
egg yolk
1 (beaten)
grated Parmesan cheese
1/2 cup (grated)
grated cheddar cheese
1 cup (grated)
green onions
6 (finely chopped)
ground nutmeg
1/8 teaspoon (ground)
seasoning salt
2 teaspoons (to taste)
fresh ground black pepper
1/2 teaspoon (to taste)
grated old cheddar cheese
to taste (for topping)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C). Prick a couple of holes in each jumbo russet potato with a fork to prevent bursting during baking.
2
Bake the potatoes in the preheated oven until they are soft and cooked through, which may take approximately 1 hour and 15 minutes, depending on their size. You want them soft but not mushy.
3
Once baked, remove the potatoes from the oven and let them cool for 20-30 minutes. Carefully slice off about 1/2-inch from the top of each potato.
4
Using a spoon, gently scoop out the potato flesh, leaving about 1/4-inch of potato inside each shell to maintain the structure.
5
Transfer the scooped-out potato into a large mixing bowl. In a saucepan, heat the whipping cream and butter over low heat until the butter is melted. Allow this mixture to cool for approximately 15 minutes before adding it to the potato pulp.
6
Mix in one large egg, one egg yolk, 1/2 cup grated Parmesan cheese (adjust to taste), 1 cup grated cheddar cheese, and the chopped green onions into the potato mixture. Use a hand mixer to beat this mixture on high speed until smooth and creamy.
7
Season the filling with seasoned salt and fresh ground black pepper to taste. Taste the mixture to ensure it’s well-seasoned.
8
Set the empty potato skins on a baking sheet and fill each shell generously with the creamy potato mixture, packing it in well.
9
Sprinkle the tops with a little additional Parmesan cheese for extra flavor. Bake the filled potatoes in the oven for about 25 minutes, or until the filling is set and slightly golden.
10
Allow the potatoes to cool completely before freezing them if not using immediately. To serve after freezing, remove the stuffed potatoes from the freezer the day before and let them thaw in the refrigerator overnight.
11
To reheat, preheat your oven to 300 degrees F (150 degrees C) and bake until heated through. For a delightful finishing touch, remove from the oven, sprinkle with grated cheddar cheese, and return to the oven for about 5 minutes, or until the cheese has melted. Alternatively, you can reheat them in the microwave on HIGH until hot.
Nutrition Information
31g
Fat
40g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Cheesy Stuffed Russets?
They are a classic side dish made by baking jumbo russet potatoes, scooping out the flesh, mixing it with cream, butter, and cheese, and then baking them again until golden.
How many potatoes do I need for this recipe?
The recipe requires 7 jumbo russet potatoes.
What is the initial baking temperature?
The oven should be preheated to 350 degrees F (175 degrees C).
How long do the potatoes bake the first time?
They should bake for approximately 1 hour and 15 minutes, depending on their size, until they are soft.
Why do I need to prick holes in the potatoes?
Pricking holes with a fork prevents the potatoes from bursting due to steam buildup during baking.
How long should I let the potatoes cool before slicing?
Allow the potatoes to cool for 20-30 minutes before handling them.
How much of the potato should be sliced off?
You should slice off approximately 1/2-inch from the top of each potato.
How much potato should I leave in the shell when scooping?
Leave about 1/4-inch of potato inside each shell to maintain the structure for stuffing.
What dairy ingredients are in the filling?
The filling includes whipping cream, butter, Parmesan cheese, and cheddar cheese.
How much butter is used?
The recipe calls for 3/4 cup of melted butter.
What is the procedure for mixing the cream and butter?
Heat the whipping cream and butter over low heat until melted, then let it cool for 15 minutes before mixing with the potato pulp.
How many eggs are used in the mixture?
The recipe uses one whole large egg and one additional egg yolk.
What types of cheese are in the potato mixture?
The mixture contains 1/2 cup of grated Parmesan and 1 cup of grated cheddar cheese.
How do I ensure the filling is smooth?
Use a hand mixer on high speed to beat the potato and cheese mixture until it reaches a smooth and creamy consistency.
What seasonings are added to the filling?
The filling is seasoned with seasoning salt, fresh ground black pepper, and 1/8 teaspoon of ground nutmeg.
How many green onions are needed?
You will need 6 finely chopped green onions.
How long is the second baking session?
Bake the stuffed potatoes for about 25 minutes at 350 degrees F (175 degrees C).
Can these stuffed potatoes be frozen?
Yes, allow them to cool completely before freezing. They make excellent make-ahead freezer meals.
How do I thaw frozen stuffed potatoes?
Remove them from the freezer the day before and let them thaw in the refrigerator overnight.
What is the best way to reheat these in the oven?
Preheat your oven to 300 degrees F (150 degrees C) and bake until the potatoes are heated through.
Can I reheat these in the microwave?
Yes, you can reheat them on HIGH until they are hot.
Is there a recommended topping for reheating?
You can sprinkle grated old cheddar cheese on top during the last 5 minutes of reheating in the oven.
Are these potatoes vegetarian?
Yes, this recipe is vegetarian-friendly.
How many calories are in one serving?
Each serving contains approximately 500 calories.
What is the fat content per serving?
There are 31 grams of fat per serving.
How many carbohydrates are in one stuffed potato?
There are 40 grams of carbohydrates per serving.
How much protein is in this dish?
Each serving provides 11 grams of protein.
How many total ingredients are used?
The recipe uses 12 ingredients in total.
Can I use different types of cheese?
While the recipe calls for Parmesan and cheddar, you can adjust the cheese blend to your personal taste.
Are these suitable for meal prep?
Yes, they are perfect for meal prep because they can be prepared in advance and frozen for later use.