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3 Ways with Stuffed Baked Potatoes

Minimum time 1 hr
Maximum time 2 hrs

Serves 6

A baked potato bar is wonderful for a casual party, since guests can choose which toppings they like and serve themselves--and the recipe is easily doubled or tripled for a crowd. Alternately, you could top the potatoes in the kitchen and serve them with grilled steaks or chicken.


  • 6 large baking potatoes, such as russet (about 11 oz. each)
  • 2 tablespoons olive oil
  • About 1 tsp. kosher salt
  • About 1 tsp. freshly ground pepper
  • Toppings 3 Ways (each is enough for 6 potatoes)
  • Mexican:
  • 12 ounces cooked Mexican chorizo*
  • 1 1/2 cups crumbled queso fresco*
  • 1 cup chopped cilantro
  • 1/2 cup finely chopped white onion
  • 1/2 cup crema* or sour cream
  • Reuben:
  • 8 ounces thinly sliced corned beef, warmed in a frying pan, then roughly chopped
  • About 1/4 cup bottled Thousand Island dressing
  • 1 cup drained sauerkraut
  • 1 cup roughly shredded Gruyère (about 4 oz.)
  • 2 tablespoons thinly sliced green onions
  • Italian:
  • 1 1/2 cups pesto
  • 1 pint sliced cherry tomatoes
  • 6 ounces diced fresh mozzarella cheese
  • 1/4 cup slivered fresh basil leaves

Nutrition Information

  • calories 333
  • caloriesfromfat 13 %
  • protein 8 g
  • fat 4.8 g
  • satfat 0.7 g
  • carbohydrate 67 g
  • fiber 4.9 g
  • sodium 339 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 425°. Prick potatoes all over with a fork, then rub with oil and sprinkle with salt and pepper. Wrap each in foil.

  2. Put potatoes on a baking sheet and roast until a fork slides in without resistance, about 1 hour.

  3. Carefully unwrap each potato, then score a large oval into top of potato with a sharp knife, almost to edges of potato. With a grapefruit spoon or soup spoon, dig into potato to remove about a third of it; save the cooked potato for another use, such as potato pancakes.

  4. With a fork, fluff up remaining inside of potato (this helps toppings permeate the potato), leaving about 1/4 in. of firm potato "shell." Top with your choice of topping combinations. If you like, put potatoes back in oven for a few minutes to heat or melt toppings. Serve any extra topping on the side.

    *Unlike Spanish chorizo, which is firm and cooked, Mexican chorizo is soft and raw, and must be cooked before eating; squeeze it from its casing and sauté over medium-high heat until broken up into small bits and well browned, 10 to 12 minutes. Find good-quality Mexican chorizo at Latino markets--which is where you'll also find queso fresco (fresh cheese) and crema (Mexican-style sour cream).

    Note: Nutritional analysis is per potato, without toppings.