Baked Stuffed Potatoes

I really love these Baked Stuffed Potatoes with their crunchy exterior, delicious filling and the amazing unique flavor of fresh lovage that makes you want for more.

The beauty of this recipe lies in its versatility. If you prefer a vegetarian option, simply replace the chicken with mushrooms. You can substitute the lovage with parsley or celery leaves for a different, yet equally delightful, taste.

The possibilities for stuffing these potatoes are endless, ensuring you’ll never get tired of this dish. You can experiment with a variety of fillings, such as cheese and bacon, spinach and feta, or even spicy chorizo. Each variation brings its own delicious twist, making these baked stuffed potatoes a dish that can be adjusted to suit any taste or occasion.

These potatoes are perfect as a hearty side dish or a satisfying main course. They are also a great option for meal prep, as they can be made ahead of time and reheated when needed. Serve them at family dinners, casual gatherings, or even as a comforting treat for yourself.

How to make baked stuffed potatoes

Preheat the oven to 230°C (450°F). Scrub the potatoes, pierce them with a fork, and place them directly on the oven rack. Bake for 30-40 minutes until soft.

While the potatoes are baking, prepare the filling. Heat oil or butter in a large frying pan over medium-high heat. Sauté the onion and garlic for about 5 minutes until soft. Add the red pepper and small pieces of chicken, cooking until the meat has lost its raw color. Stir in fresh lovage, salt, and pepper, then remove from heat.

Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the interior, leaving about a 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh to the filling mixture and stir to combine.

Increase the oven temperature to 250°C (480°F). Grease a baking sheet with oil. Fill the potato shells with the filling mixture and place them on the baking sheet. Sprinkle cheese on top of each filled potato. Bake for 20 minutes until the potatoes turn golden brown. Serve immediately and enjoy!

if you try them out, make sure to share the photos with me on Instagram. For more similar recipes check our full collection of Potato Recipes.

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Baked Stuffed Potatoes

5 from 1 vote

Baked stuffed potatoes with crunchy exterior, delicious filling and unique flavor. This is the kind of potato dish you can never get bored with.

Servings 12 servings

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

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Ingredients

  

1x2x3x

• 6 medium potatoes
• 1 big red onion , diced
• 2 garlic cloves , minced
• 1 red bell pepper , chopped
• 1/2 chicken breast , cut in 1/2 inch pieces
• 1 tbsp butter or olive oil
• 1 tsp fresh lovage , chopped
• 80-100 g grated cheese
• Salt and freshly ground black pepper , to taste

Instructions

 

• Preheat oven to 230°C (450°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft. 
• Meanwhile prepare the filling. In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft. Add red pepper and chicken small pieces and cook until meat has lost it's raw color. Stir in fresh lovage, salt and pepper an remove from heat. 
• When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh to filling mixture, and stir.
• Turn the oven to 250°C (480°F). Grease a baking sheet with oil. Fill the potato shells with the filling mixture and place them on the baking sheet. Sprinkle with cheese on top. Bake for 20 minutes until potatoes turn golden brown. 

Nutrition

Serving: 1 serving out of 12Calories: 136kcalCarbohydrates: 18.8gProtein: 6.4gFat: 4.1gSaturated Fat: 2.5gCholesterol: 17mgSugar: 2.2g

Calories: 136kcal

Course: Main Course

Cuisine: American

Keyword: baked potatoes, baked stuffed potatoes, potato side dish, stuffed potatoes, twice baked potatoes