Stuffed Baked Potatoes

The stuffed baked potatoes are an excellent idea for a different side dish, delicious and particular but at the same time very simple to make.

It is a variant of the classic baked stuffed potatoes. An alternative dish that will amaze guests like baked potato pancakes, another preparation that can usually be combined with second courses of meat or fish but also served as a tasty appetizer.


  • 6 potatoes
  • 200 g cheese
  • 150 g cooked ham
  • béchamel to taste
  • grated Parmesan cheese to taste
  • parsley to taste

Stuffed Baked Potatoes


Wash carefully the potatoes so as to remove all impurities and traces of dirt on their peel.

Once this is done, preheat the oven to 400°F and wrap the potatoes in the aluminum paper. Arrange the potatoes so wrapped on the pan and bake for about 50 minutes.

The cooking times of the potatoes vary depending on the size of the potatoes used. Therefore, consider that the indicated times are referred to medium-sized potatoes.

At this point, prepare the ingredients that will make the stuffing of your baked potatoes. Take the cheese and divide it into cubes and reduce the ham into strips or into cubes. In a bowl, add the cheese, ham, a few tablespoons of béchamel and season with salt. Mix everything well.

Meanwhile, cut in half the potatoes already cooked, dug in the middle so as to remove the inner part and add it to the bowl that contains the filling. Mix everything well so as to incorporate the potatoes and fill the potato boats with a couple of spoons of the stuffing thus obtained.

Once this is done, put the potatoes back in size and put in a preheated oven at 400°F for 10 minutes so that the surface is au gratin and the cheeses are perfectly blended. In this way, you will have obtained some baked potatoes with really delicious cheese.


Store the stuffed baked potatoes for a maximum of a couple of days in the refrigerator in an airtight container.

Before serving them to your guests, however, heat them in a microwave oven or in a traditional oven so that all the cheeses are perfectly founded.

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