Jack’s Totally Awesome Stuffed Potatoes

Jack’s Totally Awesome Stuffed Potatoes

Another family favorite revived! My dad would make these twice-baked potatoes and serve them with steak. We loved them! I've made a few adjustments from his original '70s vibe, like using cheddar instead of American cheese.
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Prep Time 30 minutes
Cook Time 2 hours
Course Side Dish
Cuisine American
Servings 6


  • 6 Russet potatoes poked with a fork and rubbed in olive oil
  • 1 clove garlic minced
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • 2 tbsp butter
  • cup milk
  • cup sour cream
  • dusting of ground paprika optional
  • 2 cups grated cheddar cheese
  • sliced mushrooms optional


  • Heat oven to 425°
  • Bake potatoes until tender, 50-60 minutes
  • Let cool
  • Cut potatoes in half lengthwise and scoop out the insides of the potato into a large bowl, being careful not to damage the skins
  • Add the garlic, salt, pepper, butter, milk, and sour cream
  • Mix together with a potato masher until blended, but leave a little texture
  • Scoop potato mixture back into the potato skins, and place in back in the baking pan.
  • Dust with paprika
  • Top with the cheese
  • Garnish with mushroom
  • Place in a 375° oven for 25 minutes


Pro tip: I bake 6 potatoes, but only use the skins from 4 of them. This makes my potato halves extra-full. 
This recipe makes a great casserole too.
Serve with teriyaki steak made with LuLu’s Teriyaki sauce.
Jack’s retro-’70s ingredients: 
  • powdered garlic
  • margarine
  • American cheese
Keyword cheese, potato
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