Stuffed Potato Recipes and Variants
Stuffed potatoes make great dinners, but did you know you can stuff them with whatever you want? Try making some of these stuffed potato recipes and variants for your next stuffed potato dinner!
Taco Stuffed Potato
Ingredients:
Large sweet potatoes (one per person)
Alternative: regular russet baking potatoes
1 pound ground beef, ground turkey, ground chicken, or plant-based protein
1 small onion, finely chopped
2 cloves garlic, minced/crushed (can use frozen or jarred)
1 can black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 cup diced tomatoes (canned or fresh)
1 packet of taco seasoning
Salt and pepper to taste
Shredded cheese of choice (Mexican mix, cheddar, or pepper jack)
(Optional: Sour cream/greek yogurt, salsa, black olives, shredded lettuce, and chopped cilantro)
*Note - All seasoning is to taste, and It’s okay if you do not measure these exactly.
Equipment:
Microwave
Spoon
Knife (to chop)
Sautee Pan
Heat-resistant spoon for stirring in the pan
Instructions:
Scrub the potatoes and pierce them with a fork or knife
Bake in the microwave until tender (~3-4 minutes per side)
While the potatoes are baking, prepare the filling.
In a large skillet, heat fat of choice (e.g., olive oil, coconut oil) and sautee diced onions until translucent.
Add garlic and saute for a minute - do not let it brown.
Add your protein of choice to the pan and saute over medium heat until browned. If using ground beef, make sure to drain excess fat.
Add the black beans, corn, diced tomatoes, taco seasoning, salt, and pepper to the skillet.
Stir the mixture and simmer for 5-10 minutes, allowing the flavors to meld. If the mixture appears too dry, you can add a bit of water or broth to keep it moist.
Once the potatoes are done baking, slice them open lengthwise and fluff the insides with a fork.
Add salt and pepper to the inside of your potato (if you like)
Spoon the style meat and vegetable mixture into the baked potatoes. Top each potato with shredded cheddar cheese and place in the microwave for a minute or until the cheese melts.
Optional: serve with sour cream, salsa, and chopped cilantro.
Note: you can also add ingredients like guacamole, jalapeños, or hot sauce for extra spice.
Broccoli and Cheddar Stuffed Potato
Ingredients:
Large sweet potatoes (one per person)
Alternative: regular russet baking potatoes
1 pack of frozen broccoli-cheddar vegetables
Alternative:
1 cup steamed broccoli florets and 1/2 cup shredded cheddar cheese
Can of broccoli cheddar soup
1/4 cup plain Greek yogurt
Alternatives: light sour cream
Shredded cheddar cheese
Chopped chives (or green onions) - as much as desired
Salt and pepper to taste
Equipment:
Microwave
Spoon
Knife (to chop)
Steamer (optional - if steaming own broccoli)
Instructions:
Scrub the potatoes and pierce them with a fork or knife
Bake in the microwave until tender (~3-4 minutes per side)
Heat broccoli-cheddar frozen or broccoli-cheddar soup according to instructions (or in the microwave), or steam fresh broccoli until tender.
Slice open the baked potatoes and fluff the insides with a fork.
Add salt and pepper to the inside of your potato (if you like)
Incorporate in your broccoli-cheddar mix of choice, extra shredded cheddar cheese, Greek yogurt or light sour cream (optional), and chopped chives (optional).
Season with salt and pepper
Microwave for an additional 1 minute until the cheese is melted.
Mediterranean Stuffed Potato
Ingredients:
Large sweet potatoes (one per person)
Alternative: regular russet baking potatoes
1 cup cooked quinoa or couscous
~2 cloves garlic minced, crushed (fresh, jarred, or frozen)
1 can or one fresh diced tomato (canned or fresh)
1 chopped cucumber
½ of a red onion (diced)
Chopped Kalamata olives (as many as you would like)
Crumbled feta cheese (as many as you would like)
Half to 1 whole fresh lemon or 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Vegetable or chicken broth
~ 1 teaspoon dried oregano
Salt and pepper to taste
Optional toppings: Fresh parsley or basil for garnish, sun-dried tomatoes, greek yogurt, roasted red peppers, artichoke hearts, or capers
Equipment:
Microwave
Spoon
Knife (to chop)
Small pot
Heat-resistant spoon for stirring in the pan
Medium/large mixing bowl
Instructions:
Scrub the potatoes and pierce them with a fork or knife
Bake in the microwave until tender (~3-4 minutes per side)
While the potatoes are baking, prepare the filling.
In a pot, heat a small amount of fat of choice (e.g., olive oil, coconut oil) and saute garlic for a brief moment then add couscous or quinoa to the pot, and mix. Add in broth and cook per package directions.
In a mixing bowl, combine the cooked quinoa or couscous, diced tomatoes, chopped cucumber, red onion, Kalamata olives, and crumbled feta cheese.
Dress the mixture with lemon juice, extra-virgin olive oil, dried oregano, salt, and pepper. Toss everything together until it's well-coated.
Once the potatoes are done, slice them open lengthwise and fluff the insides with a fork.
Add salt and pepper to the inside of your potato (if you like)
Spoon the Mediterranean quinoa (or couscous) mixture into the baked potatoes, filling each potato generously.
Garnish the stuffed potatoes with the optional toppings, if desired, and serve while they are hot.
Pizza Stuffed Potato
Ingredients:
Large sweet potatoes (one per person)
Alternative: regular russet baking potatoes
1 cup pizza sauce (of your choice)
1 cup shredded mozzarella cheese
~2 cloves garlic minced, crushed (fresh, jarred, or frozen)
Your favorite pizza toppings (e.g., pepperoni slices, diced bell peppers, sliced black olives, sliced mushrooms, sliced onions, banana peppers, spinach, etc.)
Italian seasoning or dried oregano for seasoning
Optional: Fresh basil leaves for garnish
Equipment:
Microwave
Spoon
Knife (to chop)
Sautee pan
Heat-resistant spoon for mixing pan contents
Instructions:
Scrub the potatoes and pierce them with a fork or knife
Bake in the microwave until tender (~3-4 minutes per side)
While the potatoes are baking, prepare the topping (you can choose to use them raw or cook them)
If cooking your toppings: In a large skillet, heat fat of choice (e.g., olive oil, coconut oil) and sautee diced onions until translucent, and add garlic and saute for a minute - do not let it brown.
Add in the remaining veggies that you’d like to have cooked (e.g., mushrooms, bell peppers, etc.)
Note: you can keep red onion, banana peppers, spinach, and olives raw/cold if you choose. Pepperoni is already cooked so you can choose to warm them or leave them cold.
Once the potatoes are done, slice them open lengthwise and fluff the insides with a fork.
Add salt and pepper to the inside of your potato (if you like)
Add a spoonful of pizza sauce inside each potato, making sure to coat the interior.
Add shredded mozzarella cheese to each potato, and microwave for a minute or until the cheese is melted.
Top each potato with your favorite pizza toppings. Season with Italian seasoning or dried oregano.
Garnish your pizza-stuffed potatoes with fresh basil leaves, if desired, and serve them hot.
Pesto Chicken Stuffed Potato
Ingredients:
Large sweet potatoes (one per person)
Alternative: regular russet baking potatoes
2 boneless, skinless chicken breasts or tenders (tenders cook quicker)
1/2 cup or as much as desired or pesto sauce (store-bought or homemade)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Olive Oil
Optional: Fresh basil leaves, roasted cherry tomatoes, sautéed spinach
Equipment:
Microwave
Spoon
Knife (to chop)
Sautee pan/skillet
Heat resistant tongs
Instructions:
Scrub the potatoes and pierce them with a fork or knife
Bake in the microwave until tender (~3-4 minutes per side)
While the potatoes are baking, prepare the topping.
Heat a skillet over medium-high heat and add a bit of olive oil.
Cook chicken tenders until they are fully cooked and no longer pink in the center, about 4-8 minutes per side, depending on thickness. (If you use whole breasts, you can either cook them before or after cooking). Be sure to season your chicken with salt and pepper.
Once cooked, take off the heat, mix in pesto (as much as you’d like), and mix well until combined.
Once the potatoes are done, slice them open lengthwise and fluff the insides with a fork.
Add salt and pepper to the inside of your potato (if you like)
Stuff the potatoes with shredded mozzarella and grated parmesan cheese and microwave for a minute or until the cheese is melted.
Add chicken pesto chunks
Garnish the pesto chicken-stuffed potatoes with fresh basil leaves, or other optional toppings if desired, and serve them hot.
Don't be afraid to create some kitchen chaos and make these stuffed potato variants or come up with your own!
About Snapdragon Wellness:
We are a food therapy and neuropsychological assessment team here in Gaithersburg, MD. If you enjoyed these recipes and would like to learn more about creating your own kitchen chaos, reach out to us!
