Creamy Cheese Stuffed Potatoes

Cook time: 1h

Yield: 4 servings

Last Updated on December 10, 2023

Hot cheesy potatoes - a great crowd-pleaser and easy to make.


  • 4 each large Russet potatoes
  • 1/2 cup milk, heated
  • 1 cup Monterey Jack cheese, diced
  • 4 tablespoons unsalted butter


  • Bake the potatoes until fully cooked in oven or microwave oven. In the oven, plan on 40-50 minutes, unwrapped, at 450°F.
  • Place the cheese and butter in a medium size bowl and add the hot milk. Stir to mix and melt the butter.
  • Wait for potatoes to cool a little. Split the baked potatoes in half lengthwise. Scoop out the hot potato flesh (reserving the skins) and mix and mash it with the milk and cheese mixture.
  • Stuff the filling back into the potato shells and serve hot topped with cheese.
  • Optional: bake in hot oven to crisp up the cheese before serving.

Additional Notes

*NOTE: Potato skins have low-amounts of salicylates, so if you want to make this a very-low salicylate meal just eat the filling in these and avoid the potato skins.

This recipe was from, 2009.

Diet Type(s)

Negligible or Low Salicylate
Moderate Salicylates