Nacho Cheese‑Stuffed Potatoes

Short description

A luscious comfort‑food dish featuring baked potatoes hollowed out and refilled with a creamy nacho‑style cheese and potato mash, then garnished with classic nacho toppings.

Why You’ll Love This Recipe

• Combines the satisfying creaminess of cheese and mashed potato with the enjoyable crunch of potato skin.

• Versatile: pairs beautifully with toppings like salsa, sour cream, and avocado.

• Easy enough for weeknight dinners yet impressive enough for guests.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Russet potatoes (medium to large)

• Butter or olive oil

• Sour cream

• Refried beans (optional)

• Cheese sauce (nacho style)

• Ground cumin

• Chili powder

• Kosher salt

• Black pepper

• Pico de gallo or diced tomato

• Avocado, diced

• Optional toppings: grated cheddar, green onions, cilantro, jalapeños

directions

1. Preheat and prep potatoes
   Preheat the oven to 375 °F (190 °C). Wash russet potatoes and pierce them several times with a fork.

2. Bake potatoes
   Rub each potato with a light coating of oil or butter. Place them on a baking sheet (or directly on the oven rack) and bake until tender when pierced—about 1 hour.

3. Scoop and mash
   Let the potatoes rest briefly. Then, slice them lengthwise and carefully scoop out the flesh into a bowl, leaving enough for sturdy shells.

4. Prepare filling
   Mash the potato flesh and stir in sour cream, cumin, chili powder, salt, and pepper. Mix in refried beans if desired.

5. Refill and reshape
   Spoon the mash back into potato skins, pressing to shape them back into potatoes.

6. Add cheese sauce and toppings
   Pour nacho‑style cheese sauce generously over each stuffed potato. Top with pico de gallo, diced avocado, sour cream, or any other preferred toppings.

7. Serve warm
   Serve immediately for best texture and taste.

Servings and timing

• Servings: Makes about 4 moderate servings (1 potato each) or 2 generously stuffed potatoes.

• Prep time: Approximately 10 minutes for washing, poking, and prepping.

• Cook time: Around 1 hour to bake the potatoes, plus a few minutes for assembly.

• Total time: Roughly 1 hour and 15 minutes.

Variations

• Use a microwave to start the potatoes: microwave for 5 minutes, then finish baking at 450 °F (230 °C) for about 20 minutes to save time.

• Substitute mashed potato filling with cream cheese or shredded cheddar for a richer flavor.

• Add protein by mixing in cooked ground beef, shredded chicken, or vegan crumbles.

• Make it vegetarian or vegan by using plant-based cheese and skipping meat toppings.

• Add fresh or pickled jalapeños for heat, or top with cilantro, olives, or green onions for extra flavor.

storage/reheating

• Storage: Place any leftovers in an airtight container and refrigerate for up to 3–4 days.

• Reheating: Reheat in a preheated oven at 350 °F (175 °C) for about 15–20 minutes until warmed through. Alternatively, use a microwave on medium power until heated.

FAQs

1. How should I choose the potatoes?

Select medium to large russet potatoes for their sturdy skins and fluffy interiors—perfect for stuffing.

2. Can I prepare this in advance?

You can bake and mash the potatoes ahead of time. Assemble and add cheese sauce just before reheating and serving.

3. What’s a quick option for the cheese sauce?

Use store‑bought nacho cheese sauce or make a simple version by melting cheddar with milk and a pinch of cornstarch.

4. How do I ensure the potato skin stays crispy?

Avoid wrapping potatoes in foil, and bake them directly—this helps maintain crisp, flavorful skin.

5. Can I make this gluten‑free?

Yes—use gluten‑free ingredients such as certified cheese sauce or sour cream if needed. The core recipe contains no gluten.

6. How do I add protein?

Incorporate cooked ground meat, shredded chicken, beans, or tofu into the mash or as toppings.

7. What if I want more heat?

Add diced jalapeños, chili flakes, or a drizzle of hot sauce to the topping.

8. Is it freezer‑friendly?

You can freeze baked, filled potatoes wrapped tightly. Thaw overnight and reheat in the oven until warm.

9. How can I make it kid‑friendly?

Skip spicy toppings and offer mild versions like plain diced tomatoes, mild salsa, or yogurt instead of sour cream.

10. How can I lighten the recipe?

Use reduced‑fat cheese, skip refried beans, or top with Greek yogurt instead of sour cream. Bake instead of frying any additional toppings.

Conclusion

Nacho cheese‑stuffed potatoes are the ultimate comfort dish, blending creamy mashed potato, rich cheese, and fresh toppings in a satisfying package. They’re easy to customize, adaptable for dietary needs, and perfect for both casual weeknights and festive gatherings. Enjoy crafting this warm, indulgent classic with your favorite twist

Print