Stuffed Red Potatoes are a warm and savory side dish or appetizer made with baby red potatoes, creamy filling, and melty cheese.
Stuffed Red Potatoes Recipe
One of the things that makes these stuffed baby red potatoes so appealing is their adorable size. They are just the right size for a bite, making them tasty selections for Game Day parties, holiday gatherings, or even a casual family meal.
For the potato filling, I’ve opted to use cheddar cheese, which not only adds a delicious cheesy flavor but also brings a pretty pop of color to the potatoes. However, feel free to get creative and experiment with a different type of cheese. Finely grated Parmesan cheese, for instance, will lend a nutty and savory touch to this easy appetizer recipe.
Ingredients for Stuffed Red Potatoes
You will need the following:
- Red Potatoes – Medium-sized red potatoes work great because they’re firm and hold their shape nicely. Halving them gives you perfect little boats for the creamy filling.
- Olive Oil – Brushed over the potato skins for a touch of richness and to help them crisp up in the oven.
- Sour Cream – Adds a creamy, tangy element that makes the filling smooth and flavorful.
- Butter – Melted into the filling for a bit of richness that makes it feel extra satisfying.
- Kosher and Seasoned Salt, Ground Black Pepper, and Garlic Powder – Simle seasonings to bring everything together.
- Scallions (Green Onions) – Chopped finely for a fresh, mild onion flavor and a nice pop of color.
- Cheddar Cheese – Stirred into the filling and sprinkled on top so you get that gooey, cheesy finish everyone loves.
How to Make Stuffed Red Potatoes
STEP ONE: Boil the Potatoes. In a large saucepan, cover the potatoes with water and boil for 15 minutes, or until fork-tender. The exact time may vary depending on the size of your potatoes. Drain potatoes and set aside to cool.
STEP TWO: Prep the Potatoes for Filling. Cut potatoes in half and use a small spoon (melon baller or small cookie scoop will also work) to carefully scoop out the inside of the potatoes, leaving a thin shell, or little edge all around the potato skins. Lightly coat the potato flesh with olive oil and sprinkle with salt, to taste. Place potatoes in a baking dish. (If your potatoes are not sitting straight, use the tip of a sharp knife to carefully thin slice the bottom of each potato just enough to make it a little flatter so it doesn’t roll around.)
STEP THREE: Make the Filling. In a medium bowl, combine the scooped-out potato, sour cream, melted butter, seasoned salt, pepper, garlic powder, 1 teaspoon of scallions, and cheese.
STEP FOUR: Add the Filling. Spoon mixture evenly back into each potato half and top with a little extra cheese.
STEP FIVE: Bake the Potatoes. Bake for 10 minutes, until cheese is melted, then sprinkle the top of each potato with remaining scallions, and serve warm.
Make it Vegan 🌱
For a plant-based dish, use dairy-free sour cream, butter, and cheddar cheese.
More Potato Recipes You’ll Love!
- Lemon Roasted Potatoes
- Garlic and Chive Mashed Potatoes
- Garlic Butter Potatoes and Spinach
- Italian Roasted Potatoes
- Roasted Dill Potatoes
Save this recipe to Pinterest! ⤵️ 📌
Stuffed Red Potatoes Recipe
Ingredients
- 8 medium red potatoes
- 1 tablespoon olive oil
- kosher salt to taste
- 1 tablespoon sour cream
- 2 tablespoons butter melted
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 teaspoon scallion also known as green onion, finely chopped
- 1 tablespoon cheddar cheese grated
Instructions
- In a large saucepan, cover the potatoes with water and boil for 15 minutes, or until fork-tender. The exact time may vary depending on the size of your potatoes. Drain potatoes and set aside to cool.
- Cut potatoes in half and use a small spoon (melon baller or small cookie scoop will also work) to carefully scoop out the inside of the potatoes, leaving a thin shell, or little edge all around the potato skins. Lightly coat the potato flesh with olive oil and sprinkle with salt, to taste. Place potatoes in a baking dish. (If your potatoes are not sitting straight, use the tip of a sharp knife to carefully thin slice the bottom of each potato just enough to make it a little flatter so it doesn’t roll around.)
- In a medium bowl, combine the scooped-out potato, sour cream, melted butter, seasoned salt, pepper, garlic powder, 1 teaspoon of scallions, and cheese. Adjust seasoning to taste.
- Spoon mixture evenly back into each potato half and top with a little extra cheese.
- Bake for 10 minutes, until cheese is melted, then sprinkle the top of each potato with remaining scallions, and serve warm.
Nutrition
This post was updated on July 14, 2025.
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