FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
quick baked potato recipe
- Total Time: 65 minutes
- Yield: 2 servings 1x
- Diet: general
Description
This quick baked potato recipe transforms a simple side dish into a luxurious main course with a rich, smoky cheddar filling. Roasted garlic and sharp white cheddar create a gourmet comfort food experience ready in less than an hour.
Ingredients
- 2 medium Russet potatoes (12–14 ounces each)
- 1 tablespoon olive oil, plus extra for roasting garlic
- 1 head garlic, for roasting
- 1 cup shredded white cheddar cheese (120 g)
- 1/4 cup cream cheese, softened (60 g)
- 1 teaspoon smoked paprika, plus extra for garnish
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon ground black pepper
- Pinch cayenne pepper (optional)
- 2 tablespoons fresh chives, finely chopped
Instructions
- Preheat Oven and Prep Potatoes: Preheat the oven to 425°F (220°C). Wash and pat the Russet potatoes completely dry. Prick each potato several times around the circumference with a fork to allow steam to escape.
- Bake Potatoes and Garlic: Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack. Wrap the whole head of garlic in foil with a drizzle of olive oil, place it on a small baking sheet below the potatoes, and bake both for 45-60 minutes, until the potatoes are tender when squeezed.
- Prepare Filling Base: 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 cloves into a small bowl, discarding the skin; mash them until smooth. Slice each hot potato lengthwise about three-quarters of the way through.
- Mix Filling Ingredients: In a medium bowl, combine the mashed roasted garlic with the shredded white cheddar cheese, softened cream cheese, smoked paprika, black pepper, and optional cayenne pepper. Season with extra salt if needed, mixing until well combined.
- Stuff and Garnish: Gently squeeze the ends of each potato to open the center and fluff the interior flesh with a fork. Generously spoon the filling into the center of each potato. Garnish with chopped chives and a light dusting of extra smoked paprika before serving hot.
Notes
For a crispy skin, ensure the oven is fully preheated and bake the potatoes directly on the rack without foil. Using medium-sized Russet potatoes ensures a fluffy interior and faster cooking time compared to larger ones. The filling mixture can be prepared up to 2 days ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: main dish
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 potato
- Calories: 720 calories
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 65 mg