Cheesy Baked Potatoes

By Gavin CrispApr 9, 2024Jump to Recipe

Fluffy bites of potato underneath a blanket of melted Mozzarella—it’s Cheesy Baked Potatoes, a creamy side dish so good, you could serve it on its own.

Table of Contents

This recipe was a difficult one to write. Not because I was stumped with what to write. No, I mean it was LITERALLY difficult to write. That’s because I had my mouse in one hand and my fork in the other. This tends to happen whenever thoughts of this side dish (or, in my case, an entire lunch) strike me. I reach for my fork and prepare to dig in. There’s something about this dish that is so inviting. Is it the melted cheese? The golden crisp potatoes? The hint of coconut wafting through the air, which makes this seem like a dessert? Who among us can say with any certainty.

Luckily, I managed to put down my fork long enough to type up the ingredients and instructions so that you can learn how to make a pan of cheese-covered potato—ready as a snack for you and friends or as a side dish for a family dinner. They are so flavorful despite using only a handful of ingredients and take little effort to whip up. Pair the melted cheese with the fluffy potatoes and you’ve got the texture of a winning dish.

Are Cheesy Stuffed Baked Potatoes Healthy?

Potatoes contain lots of vitamins and minerals. They also come with a lot of carbs, which can be a good thing or a bad thing depending on your diet. Cheese contains fat and calories, so don’t go back and forth with the sprinkles too many times. Coconut oil contains healthy fats and antioxidants, making it a solid choice for cooking. It’s currently suitable for vegetarian and gluten-free diets, though it can be vegan if you replaced the cheese with vegan cheese or nutritional yeast. It can be paleo if you replaced the cheese with the yeast and replaced the red potatoes with sweet potatoes.

Can I Use a Different Type of Potato?

Different potatoes have different characteristics, so there’s no such thing as the ideal potato for any given dish, just the ideal potato for you. I’ve gone with a waxy potato—the Red. They’re low in starch and hold their shape well when cooked. You can also use Russets, which are high in starch and will turn out fluffier than Reds. I also find they go well with other ingredients, like melted cheese. My last suggestion is the Yukon Gold. They are buttery and creamy and crisp up nicely when cubed.

INGREDIENTS

3 medium Red potatoes, chopped into 1/2″ to 3/4″ pieces
1 tbsp coconut oil, melted
1 tsp garlic flakes
1 tsp dried parsley
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded mozzarella cheese

INSTRUCTIONS

Prep

Preheat your oven and get your baking sheet ready.

Dry

Make sure your potato chunks are dry for the best texture.

Season

Toss the potatoes with oil and spices for flavor.

Arrange

Lay out the potatoes for even roasting.

Bake

Cook until they’re just right, with an optional broil for crispiness.

Cheese

Add a cheesy layer

Serve

Enjoy your mouthwatering cheesy potatoes!

Devour!

FAQs & Tips

How do I store these cheesy baked potatoes?

First, you can prep this dish and then store it in the fridge or freezer until it comes time to cook. It should keep in the fridge for up to three days, or in the freezer for up to two months. You can do something similar with the leftovers. Just make sure the potatoes are adequately covered or store them in an airtight container. They should last for three days in the fridge or three months in the freezer. Let the frozen potatoes thaw completely in the fridge overnight and then heat up.

Why are my potatoes mushy?

Did you overcook them? If you set the oven temperature too high or left them in there too long, you’re going to end up with mushy potatoes. On a similar note, if you cut your potatoes too small, they’ll cook too quickly and be mush by the time you remove them from the oven. Also, if you opted for a starchy Russet potato instead of the waxier Reds, the texture could suffer. Last, how much of the oil did you use? Too much and it will saturate your potatoes, turning them mushy.

Do I need to soak my potatoes first?

Soaking spuds (aside from letting me use alliteration) removes excess starch. It’s not absolutely necessary, though. Why is a lot of starch bad? Well, the starch could prevent the potatoes from cooking evenly. It could also form a gummy texture on the exterior of the potato. Washing it away gives your potatoes’ skins the best chance of crisping up (assuming you then dry the potatoes). If you do choose to soak them, use cold water—hot water would be counterproductive, activating the starch and making it harder to remove.

Serving Suggestions

Like any potato dish (pretty much), this one lends itself to lots of fixins! Sure, we’ve used mozzarella here, but consider this just a starting point. You’ve got lots of other ingredients to cover. Herbs and spices, for instance, can lend a subtle flavor. Rosemary, thyme, parsley, paprika, garlic powder, onion powder, or chili flakes can all work. You can also increase the nutrition quotient with veggies, like chopped onions, bell peppers, mushrooms, or spinach. If you want some meat worked in, add cooked bacon bits, diced ham, shredded chicken, or crumbled sausage. And for a creamier potato dish, add sour cream, Greek yogurt, or cream cheese.

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