Ultra-Cheesy Stuffed Potatoes







A recipe allowed in a / / diet.

Let’s get extra-cheesy and creamy with this vegetarian comfort food. Fill the potatoes with a gooey and hearty mixture of potato pulp, 3 types of cheese, and heavy cream. What you get is the ever-delicious interplay between crispy and smooth. Serve them as a dish per se, but they also make a wonderful side-dish.

Nutritional Chart

Calories: 539 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 27 g
  • 27 g
  • 48 g

Ingredients Needed for Ultra-Cheesy Stuffed Potatoes

2 potatoes
3 ounces of cream cheese
4 ounces of low moisture mozzarella, grated (save 2 ounces for the topping)
1 ounce parmesan, grated
1 tablespoon heavy cream
1 tablespoon fresh parsley, chopped

How to Make Ultra-Cheesy Stuffed Potatoes

  1. Wrap the potatoes with aluminum foil, place them in a baking dish and bake them for 45 minutes at 360⁰F/180⁰C.
  2. Partially unwrap the potatoes and cut their top quarter. Scoop their pulp out using a spoon.
  3. Add the pulp from one potato to a smaller bowl. Also add the cream cheese, 2 ounces of low moisture mozzarella, the parmesan, heavy cream, and parsley. Season with salt and pepper and mix them.
  4. Fill the potatoes with this mixture and top them with the remaining 2 ounces of mozzarella. Bake for 15 minutes at 360⁰F/180⁰C.

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