Quick Baked Potato Recipe

I truly believe a great quick baked potato can make any weeknight feel like a special occasion. When you need a hearty, satisfying meal fast, a potato often feels like a missed opportunity. This quick baked potato recipe transforms a simple side dish into a luxurious main course with a filling that boasts both crispy edges and a creamy center. We’re skipping bland toppings for a rich, creamy, and smoky cheddar filling that feels gourmet but takes less than an hour from start to finish. Roasted garlic brings a mellow sweetness that pairs perfectly with sharp cheddar and smoked paprika, creating comfort food at its best for busy weeknights.

Ingredients

• 2 medium Russet potatoes (approx. 350-400 g / 12-14 oz each)
  Choose potatoes of roughly equal size so they cook evenly. Russets are ideal for baking because their high starch content results in a fluffy interior.
• 1 tablespoon (15 ml) olive oil, plus more for garlic
  This oil is used for rubbing the potato skins to achieve a wonderfully crisp texture. Use a high-quality extra virgin olive oil for best flavor.
• 1/2 teaspoon (2.5 g) fine sea salt, plus more to taste
  The initial salt on the skin draws moisture out, ensuring a crisp exterior. Adjust additional salt to taste in the filling.
• 1/4 teaspoon (0.5 g) freshly ground black pepper
  Provides essential background heat and depth to the filling. Black pepper complements both the cheddar and the paprika.
• 1 head (approx. 40 g) garlic
  Roasting the entire head of garlic transforms the cloves from sharp to sweet and mellow. Select a plump, fresh head with firm cloves.
• 120 g (1 cup) shredded white cheddar cheese (use microbial rennet cheese)
  Shredded cheese melts faster and integrates better into the cream base. White cheddar offers a sharp, clean flavor profile that cuts through the richness of the cream cheese (you can also use sharp yellow cheddar if that’s what you have).
• 60 g (1/4 cup) cream cheese, softened
  Essential for creating the velvety texture of the filling. Ensure it’s softened to room temperature for smooth blending with the roasted garlic.
• 1 teaspoon (2 g) smoked paprika, plus extra for garnish
  Adds a deep, smoky undertone that defines the flavor of the filling. Choose Spanish smoked paprika (pimentón) for the best authentic flavor.
• Pinch of cayenne pepper (optional)
  A small pinch adds a subtle, warming heat that balances the richness of the cheese. Omit if serving to small children or those sensitive to spice.
• 2 tablespoons (5 g) fresh chives, finely chopped, for garnish
  Adds a fresh oniony note and vibrant color contrast to the finished dish. Use a sharp knife or kitchen shears to create clean cuts.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to make this quick baked potato recipe a weeknight staple.

1. Prepare the potatoes for baking and preheat the oven.
   Preheat your oven to 220°C (425°F) while you prepare the potatoes. Wash the Russet potatoes thoroughly under cool water and pat them completely dry. Prick each potato several times around the circumference with a fork to allow steam to escape during baking.
2. Bake potatoes and garlic together.
   Rub the prepared potatoes all over with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of fine sea salt. Place the potatoes directly on the oven rack for maximum crisping on all sides. Wrap the entire head of garlic in aluminum foil with a drizzle of olive oil, place it on a small baking sheet below the potatoes, and bake both for 45-60 minutes, or until the potatoes are tender when squeezed. If you find the potatoes are cooking too slowly or not crisping, make sure the oven is fully preheated; sometimes I find my oven needs an extra 10 minutes to reach full heat to cook these quick baked potatoes fully.
3. Prepare the roasted garlic and potato interior.
   Once cooked, carefully remove the potatoes and garlic from the oven and allow them to rest for 5-10 minutes. Unwrap the garlic and squeeze the softened roasted cloves into a small bowl, discarding the skin; mash them with a fork until smooth. Carefully slice each hot potato lengthwise about three-quarters of the way through, without cutting all the way to the other side.
4. Create the smoky cheddar filling.
   In a medium bowl, combine the mashed roasted garlic with the shredded white cheddar cheese, softened cream cheese, 1 teaspoon of smoked paprika, and the optional pinch of cayenne pepper. Season with black pepper and a small pinch of salt, mixing until the ingredients are well combined. Do not overmix; a slightly rustic texture adds character.
5. Stuff the potatoes and serve immediately.
   Gently squeeze the ends of each potato to open up the center and fluff the interior flesh with a fork. Generously spoon the smoky cheddar and roasted garlic cream into the center of each fluffed potato, ensuring some of the creamy mixture overflows slightly for a rustic, appetizing look. Garnish with finely chopped chives and a light dusting of extra smoked paprika before serving hot. This quick baked potato recipe makes for a truly family-friendly meal.

Tips for the Fastest Baked Potato Result

For a truly quick baked potato recipe, selecting the right size potato makes all the difference. Larger potatoes can take well over an hour to bake properly, especially in a conventional oven. Opt for medium-sized potatoes (around 12 ounces) to reduce the cooking time to 45-50 minutes.

• Preheat Thoroughly: A properly preheated oven ensures a high, consistent temperature from the moment the potatoes go in. This accelerates cooking and helps achieve a crisp skin.
• Don’t Wrap in Foil: While foil can keep potatoes soft, it traps moisture, preventing crisp skin formation and potentially lengthening the cooking time. For a quick baked potato recipe with crisp skin, always go bare on the rack.
• Use a Convection Setting: If your oven has a convection setting, use it to circulate heat evenly. This can shave 5-10 minutes off the cooking time for a speedy dinner.

What to Serve with Stuffed Baked Potatoes

The rich, smoky filling pairs perfectly with simple proteins like grilled steak or baked chicken breast. For a lighter approach, add a quick green salad with a light vinaigrette to provide a refreshing contrast to the hearty potato. Steamed vegetables like broccoli, green beans, or asparagus complement the meal without making it feel too heavy, making this a great family-friendly meal option.

FAQs

How long exactly do these potatoes need to cook at 425°F (220°C)?

Cooking time varies by potato size. For medium (12-14 oz) Russets, 45-60 minutes is typical, but always check for tenderness by squeezing the potato or piercing with a fork. The potato should yield easily under gentle pressure when fully cooked.

Can I use a different kind of potato for this recipe?

Yes, you can use Yukon Gold potatoes for a slightly creamier interior, but Russets are highly recommended for their high starch content, which yields the fluffiest result. I find that Russets create the perfect fluffy base for this quick baked potato recipe.

What if I don’t have time to roast the garlic?

While roasted garlic provides the best flavor for this quick baked potato recipe, you can substitute 1 teaspoon of garlic powder stirred into the cheese mixture in a pinch. However, the depth of flavor will not be the same. When I’m in a hurry on a busy weeknight, I often use garlic powder for a quick flavor boost, knowing I’ll use fresh roasted garlic next time.

How do I get crispy skin on my baked potato?

Getting crispy skin on this quick baked potato recipe is simple: Rubbing the skin with oil, applying salt, and baking directly on the oven rack without foil are key steps. The high heat of 425°F also helps achieve a crisp exterior.

Can I make the filling ahead of time?

Yes, you can prepare the cheese and roasted garlic mixture up to 2 days ahead and store it covered in the refrigerator. Let it warm up slightly at room temperature before stuffing the hot potatoes.

How do I reheat leftover stuffed potatoes?

Leftovers are best reheated in an oven or toaster oven at 350°F (175°C) for 10-15 minutes to warm through without drying out the interior. A microwave can be used, but it will result in softer skin.

Conclusion

This quick baked potato recipe proves that speed doesn’t have to mean sacrificing flavor for a satisfying family dinner. Pin this healthy, family-friendly meal now and give it a try for your next meal; we promise it’ll become a new favorite.

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