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Stuffed (Twice Baked) Potatoes Recipes

Linda explores food facts, folklore, and fabulous recipes one ingredient at a time.


Mashed Potato Love Poem

If I ever had to choose between you

and another helping of mashed potato,

(whipped lightly with a fork,

not whisked

and a little pool of butter

melting in the middle...)

I think I'd choose

the mashed potato

But I'd choose you next.

— Sidney Hoddes

What Are Stuffed (Twice Baked) Potatoes?

Shakespeare said, "a rose by any other name would smell as sweet". When speaking of her true love, Shakespeare's Juliet might have been talking about Romeo, but I'm thinking about mashed potatoes.

I really like mashed potatoes.

No, let me correct thatI adore mashed potatoes.

When asked what I want for dinner (assuming that someone else is cooking) I will plead for mashed potatoes. If exiled to an island with only one food choice, I would opt for mashed potatoes. My last meal on death row would include a generous portion of mashed potatoes (with lots of butter).

And what are stuffed (twice-baked) potatoes other than mashed potatoes placed back in their wonderfully seasoned and crisped skins?

But First, Let's Talk About That Baked Potato

While researching this article, I found an interesting story about how, at the turn of the century, the humble baked potato played a role in the popularity and expansion of travel by train.

In 1908 Hazen J. Titus was appointed the superintendent of the Northern Pacific Railway’s dining car. One evening he overheard a conversation between two Yakima Valley farmers; they were bemoaning the fact that some of their potatoes were simply too large to sell. The potatoes were gigantic, reaching as much as five pounds each. Most homemakers wanted smaller, delicate spuds that could easily be baked, boiled, or fried. The large potatoes were thus being fed to the hogs.

Titus was a clever entrepreneur and purchased a large box of the mammoth potatoes. In his Seattle commissary, he experimented for several days and found that with careful slow roasting a two-pound ugly potato could be transformed into a vessel with snowy white flesh. Split lengthwise and drenched in butter they possessed outstanding flavor and texture—better than the famous Idaho russet.

Titus ordered all the two-pound potatoes the growers could produce. On February 9, 1909, these “Netted Gem Bakers” were placed on the Northern Pacific menu. Word of the unusual menu item spread quickly and before long Northern was using "the Great Big Baked Potato" as a slogan to promote the railroad's passenger service.

Baked potato trademark atop the Northern Pacific Railroad commissary in Seattle

Baked potato trademark atop the Northern Pacific Railroad commissary in Seattle

When an addition was built for the Northern Pacific's Seattle commissary in 1914, a reporter wrote,

"A large trade mark, in the shape of a baked potato, 40 ft. long and 18 ft. in diameter, surmounts the roof. The potato is electric lighted and its eyes, through the electric mechanism, are made to wink constantly. A cube of butter thrust into its split top glows intermittently."

Premiums such as postcards, letter openers, and spoons were also produced to promote "The Route of the Great Big Baked Potato"; the slogan served the Northern Pacific for about 50 years.

The Basic Recipe

Stuffed Baked Potato (adapted from Food Network)


  • 4 large baking (russet) potatoes
  • 1/2 cup butter
  • 3/4 cup milk
  • 2 tablespoons chopped chives, optional
  • salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Wash potatoes and poke 2 or 3 vent holes in each with a fork.
  3. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if the fork goes in easily they are done).
  4. Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break the skin.
  5. Place the potato skins on a large baking sheet. Season with salt and pepper and return to the oven. Bake for about 10 minutes. They will begin to brown and get crisp.
  6. While the potato skins are baking, mash the potatoes with butter, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper.
  7. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly, about 15 minutes.
Scroll to Continue

But As Emeril Lagasse Would Say...

Let's kick it up a notch!

Start with the basic recipe for 4 servings (above). After the stuffed potatoes are baked, not only will they be heated through, but the top of the potato will begin to turn golden brown and slightly crisp on the edges.

It's time to turn this delicious side dish into a meal. Simply prepare one of the following toppings and split the crispy golden top of the potato with a knife. With your fork, push the filling aside a bit to create a crater, making more room for the yummy filling which will fill the crater and spill over the sides.

(Remember, that potato has been carefully scrubbed and baked for over an hour--so the skin is perfectly clean. Eat the skin!).

  • Beef Stew
  • BLT (Bacon-Lettuce-Tomato)
  • Breakfast
  • Broccoli and Cheese
  • Chicken Taco
  • Crabby
  • Paula Deen’s Shrimp
  • Pizza
  • Sloppy Joe
  • Smoked Salmon

Beef Stew


  • 4 baked russet potatoes (see Basic Recipe, above)
  • Leftover beef stew


I'm almost embarrassed to post this idea; it's so terribly lazy, but it's satisfying comfort food. Forgive me.

BLT (Bacon-Lettuce-Tomato)


  • 4 baked russet potatoes (the Basic Recipe, above)
  • 4 to 6 strips bacon, cooked crisp and crumbled
  • 2 cups diced fresh tomato
  • 1 cup fresh arugula, spinach, or lettuce, chopped


Top potatoes with the above ingredients. If feeling a bit decadent add a dollop of sour cream.


You're probably thinking "a baked potato for breakfast?" Well, when it's filled with bacon, cheddar cheese, and an egg is baked inside, why not. It's hash without the mess of grating potatoes.

Broccoli and Cheese Twice Baked Potatoes

Gina Homolka is the creator/photographer of SkinnyTaste and she develops foods that taste wonderful but follow the guideline of "everything in moderation." These broccoli-cheddar stuffed potatoes are almost guilt-free.

Chicken Taco Twice-Baked Potato

All the flavors you love in a taco are piled into a baked potato. Cheese, seasoned ground chicken (you could use turkey or beef if you insist), green onions, sour cream—what's not to like?

Crabby Potato


  • 4 baked russet potatoes (see Basic Recipe, above)
  • 6 ounces crab meat
  • 1/4 cup crushed saltines
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon chopped fresh parsley


Mix all ingredients. Spoon onto baked potatoes and broil until golden brown.

Paula Deen's Shrimp Stuffed Potatoes

OhLordHaveMercy, Paul Deen has changed her cooking style, but this is one of the oldies-but-goodies. Plenty of sour cream and cheese make this a guilty pleasure that I can't resist.



  • 4 baked russet potatoes (see Basic Recipe, above)
  • 1 cup pizza sauce
  • sliced pepperoni (I'll let you decide how much to use)
  • 1 cup shredded mozzarella cheese


Spoon pizza sauce into/over potato. Top with pepperoni and then grated cheese. Bake until cheese is bubbling.

Sloppy Joe


  • 4 baked russet potatoes (see Basic Recipe, above)
  • 1 yellow pepper, chopped
  • 1 red or green bell pepper, chopped
  • 2 tsp. olive oil
  • 1 pound ground beef or ground turkey
  • 1 8-oz can tomato sauce
  • 1 cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tsp. cumin.


  1. Sauté onion and pepper in olive oil over medium heat in large sauté pan.
  2. Add ground meat; cook until no pink remains.
  3. Add remaining ingredients. Simmer until thick. Spoon onto baked potatoes.

Smoked Salmon


  • 4 baked russet potatoes (see Basic Recipe, above)
  • 6 ounces soft cream cheese
  • 4 ounces chopped smoked salmon
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon finely minced red onion
  • 1 tablespoon minced fresh chives


  1. Mix cream cheese, smoked salmon, onion, and capers. Spoon onto baked potatoes.
  2. Garnish with chopped chives

© 2015 Linda Lum


Eric Dierker from Spring Valley, CA. U.S.A. on June 30, 2018:


mecheshier on May 04, 2015:

You are most welcome!

Linda Lum (author) from Washington State, USA on May 04, 2015:

Thank you mecheshier. I enjoy inserting something interesting into my recipe hubs.

mecheshier on May 04, 2015:

Great Hub! I love the recipe, quote and intro about Shakespeare! Thanks

Linda Lum (author) from Washington State, USA on April 28, 2015:

Good morning Flourish! I agree. Stuff and let it overflow (we serve ours in soup bowls!). Thanks and have a wonderful day.

FlourishAnyway from USA on April 28, 2015:

One of my absolute favorites. This can be a meal in itself if you stuff it right!

Linda Lum (author) from Washington State, USA on April 25, 2015:

Rachel - I will have to look at your hub. Yes, I enjoy making them for company, especially since you can do most of the prep. work ahead of time. Thanks for your comments.

Linda Lum (author) from Washington State, USA on April 25, 2015:

Peachpurple - I really like mushroom soup. Do you include anything else (cooked ground turkey, etc.)? Thanks for your support.

Rachel L Alba from Every Day Cooking and Baking on April 25, 2015:

Twice baked potatoes are so good and look beautiful for company. We love them. I have a hub with them also. Voted up


peachy from Home Sweet Home on April 25, 2015:

yum, i try on stuffed baked potatoes with mushroom soup, awesome

Unlimited Recipes on April 25, 2015:

This looks really awesome and delicious

Thank you for sharing.

Linda Lum (author) from Washington State, USA on April 24, 2015:

Thanks Jackie.

Jackie Lynnley from the beautiful south on April 24, 2015:

Very interesting and I love twice baked potatoes...better than mashed! ^+

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