Stuffed Baked Potatoes

Makes 1 – multiply as needed

Kitchen equipment:

  • Measuring cups & measuring spoons
  • Small mixing bowls
  • Grater
  • Cutting board, cutting knife
  • Forks & spoons for mixing and blending
  • Frying pan, if you’re frying bacon or onions or mushrooms
  • Pot, if you’re cooking broccoli or spinach (or microwave-safe dish)
  • Baking sheets lined with parchment paper


For each potato:
1 medium to large baking potato (Russets are good)
Some stuffing ingredients (these are just suggestions):

• Green onions
• Caramelized onions
• Bacon bits
• Grated cheese (cheddar, goat’s cheese, parmesan, whatever you like)
• Sour cream
• Flaked canned salmon
• Chopped cooked broccoli or spinach
• Chives or other fresh herbs
• Butter
• Canned chili or beans
• Sautéed mushrooms
• Roasted garlic (+ olive oil)


1. Preheat oven to 400˚ F.

2. Scrub the potatoes, and poke them with a fork a few times (so they don’t explode in the oven).

3. Bake them directly on the oven racks for about 45 minutes, until they are tender when pierced with a fork. Let them rest until they are cool enough to handle.

4. If you’re roasting garlic, put it in at the same time as the potatoes. Take a whole head of garlic, rub off the outer papery skin, cut the tips off the top so the white part is exposed, rub with olive oil, and wrap loosely in aluminum foil. Check after half an hour – it should be soft and brown (caramelized) – if it’s not, put it back in. When it’s done, let it cool a bit, then squeeze the roasted garlic out of each clove and mash with a fork.

5. While the potatoes (& garlic) are in the oven, prepare your stuffing ingredients: chop & fry onions (or bacon or mushrooms), cook & chop broccoli or spinach, open any tins, grate your cheese.

6. Once your potato has cooled a bit, slice the top off lengthwise (you can eat the top now, or keep it to put back on your stuffed potato). Carefully scoop the insides out into a small mixing bowl.

7. Add a few tablespoons of whatever stuffing ingredients you like. Choose things that go together well, and don’t add too much, because it’s all got to fit back inside your potato skin. Mash together the potato & stuffing ingredients.

8. Stuff your potato skin. It’s ok to mound it up, but don’t let it overflow. Sprinkle a little cheese on top, if you like.

9. Place on a parchment-lined or non-stick baking sheet and bake until the potatoes heat through and cheese melts and begins to brown, about 20 minutes or so.  If you have a lot of cooks each assembling a potato, as we do at Lunch Club, be sure to use a pencil to write everybody’s name on the parchment paper beside their potato.



5 thoughts on “Stuffed Baked Potatoes

  1. Pingback: St. Patrick’s Day Supper Club |

  2. Pingback: Bedford Supper Club, Autumn Edition |

  3. Pingback: Lunch Club #3 / 2015 |

  4. Pingback: Lunch Club #3, 2016 | Club Inclusion Cooks

  5. Pingback: Saturday Supper Club, March 2018 | Club Inclusion Cooks

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s