Creamy and Tasty Baked Stuffed Potatoes

Let’s face it: potatoes are good, but stuffed potatoes? Now, that’s a whole new level of indulgence. Think of creamy béchamel sauce mixed with ham and mozzarella cheese melting into every bite, wrapped in crispy breadcrumbs. You can enjoy this as an appetizer, a hearty side dish, or even a main course; yes, they’re that filling. These Baked Stuffed Potatoes are perfect for family dinners, potlucks, or any time you crave something satisfying.

What Are Baked Stuffed Potatoes?

Stuffed potatoes are exactly what they sound like hollowed-out spuds filled with delicious ingredients that take them from ordinary to extraordinary. While there are many variations of stuffed potatoes worldwide, this version is all about rich béchamel sauce, ham, and gooey cheese. These potatoes combine creamy textures and crispy exteriors, giving you the best of both worlds.

Pro Tips for the Best Baked Stuffed Potatoes

• Boil the potatoes until fork-tender. You want them soft enough to scoop but firm enough to hold the stuffing without falling apart.
• To prevent the béchamel sauce from becoming too runny, make sure it has cooled slightly before mixing it with the ham.
• For extra crunch, use panko breadcrumbs instead of regular ones. You’ll get an even crispier crust!
• While mozzarella melts beautifully, feel free to mix in other cheeses like cheddar or gouda for added flavor.

Can I Make Stuffed Potatoes Ahead of Time?

You can prepare the potatoes until the coating stage and store them in the fridge. When you’re ready to cook, just dip them in the beaten eggs and breadcrumbs, then bake. This is an excellent time-saver for parties or busy weeknights.

How to Store Leftover Stuffed Potatoes

Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven to bring back that crispy outer layer.

How Thick Should Béchamel Be After Cooking?

The perfect béchamel sauce should be thick enough to form a smooth and velvety layer. If it’s too thin or runny, the sauce will struggle to hold its shape and could turn your dish into a soggy mess.

More Stuffed Potatoes Recipes!

Meat Stuffed Potatoes

Bacon Stuffed Potatoes

Egg Stuffed Baked Potatoes

Classic Baked Potato

Twice Baked Potatoes

Can I Freeze Baked Stuffed Potatoes?

You can! After assembling and coating them, place them on a baking sheet in the freezer until firm, then transfer to an airtight container or freezer bag. When ready to cook, bake directly from frozen, adding a few extra minutes to the oven time to ensure they’re heated through.

How to Make Baked Stuffed Potatoes

Start by boiling your potatoes until they’re just fork-tender and not too mushy. Set them aside to cool completely.

In a bowl, combine the béchamel sauce with diced ham. This creamy mixture is the heart of your stuffed potatoes.

Cut each potato in half and carefully scoop out some of the pulp to create space for the filling. Fill one half of each potato with the béchamel and ham mixture and the other half with grated mozzarella cheese, then press the two halves back together.

Dip the stuffed potatoes into the beaten eggs, ensuring they’re fully coated.

Then, roll them in the breadcrumbs for that all-important crispy crust.

Line a baking tray with parchment paper, drizzle a little oil, and arrange the potatoes on the tray. Bake in a preheated oven at 180°C (350°F) for 25 minutes or until golden and crispy.

There you have it—creamy, crispy, and totally irresistible stuffed potatoes.