Menu Enter a recipe name, ingredient, keyword...

Our favorite stuffed baked potato recipes - 2 recipes

If you like this, you'll definitely like: baked potato

Chef Tips and Tricks

VIDEO: Cheesy Eggplant Hedgehogs

These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make! 



  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Top rated Stuffed baked potato recipes


Baked Potato Skins, great for a side dish, or as a party appetizer cut in half

  • 6 small russet potatoes
  • 1 pound mixed fresh crimini and shitake mushrooms
  • 1 cup shredded cheddar cheese
  • 1/2 cup fresh grated Parmesan cheese
  • 1 cup chopped, cooked baby spinach and kale
  • coarse kosher salt
  • cracked black pepper
  • 4 tablespoons butter, approximately
  • 2 tablespoons olive oil
0/5 (0 Votes)


Cutting out carbs at night can do wonders for weight loss. But that doesn't mean you'll starve. Here's what to eat in their place.

1 836 shares


Baked potatoes skins filled with creamy mashed potato filling

  • 4 large russet potatoes
2 teaspoons vegetable oil
3 tablespoons butter
1 tablespoon minced green onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1/2 cup shredded white Cheddar cheese
1/2 cup heavy cream
1 egg yolk
1 tablespoon butter, melted
1 teaspoon paprika
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Twice Baked Potatoes Baked Potato Skins, Mixed Mushrooms, Cheeses, Greens