Baked stuffed potatoes are the ultimate comfort food, and when you take that warm, fluffy potato interior and mix it with sautéed bell peppers, earthy mushrooms, and gooey melted cheese, you create a dish that’s satisfying on every level. This recipe for Baked Stuffed Potato with Bell Pepper, Cheese, and Mushroom is a complete crowd-pleaser, perfect as a main vegetarian dish or a hearty side to serve alongside meat or fish. The crisp potato skin forms a natural edible “bowl,” while the filling is creamy, cheesy, and bursting with flavor. It’s a versatile dish that’s not only easy to prepare but also endlessly customizable to suit your taste buds. Whether you’re cooking for family dinner, a casual gathering, or meal prepping for the week, these stuffed potatoes are sure to hit the mark.

Full Recipe

Ingredients

• 4 large russet potatoes, scrubbed clean

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 200 g (about 2 cups) mushrooms, cleaned and chopped

• 2 cloves garlic, minced

• ½ cup sour cream

• 1 cup shredded mozzarella cheese

• ½ cup grated cheddar cheese

• 2 tbsp fresh parsley, chopped

• 1 tsp smoked paprika

• Salt and freshly ground black pepper, to taste

• Extra cheese for topping

Cooking Directions

1. Preheat your oven to 200°C (400°F). Scrub the potatoes well and pierce them several times with a fork. Rub lightly with olive oil and place directly on the oven rack. Bake for 45–60 minutes until the skin is crispy and the inside is tender when pierced with a fork.

2. While the potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic, then add the diced bell peppers and mushrooms. Cook for 7–8 minutes until the vegetables are tender and most of the moisture has evaporated. Season with paprika, salt, and pepper. Remove from heat and set aside.

3. Once the potatoes are baked, remove them from the oven and let cool slightly until they can be handled. Slice each potato lengthwise in half and carefully scoop out most of the fluffy flesh into a large mixing bowl, leaving a thin layer inside the skin to hold its shape.

4. Mash the scooped-out potato flesh with sour cream until creamy. Stir in the sautéed vegetables, mozzarella, cheddar, and parsley. Mix well to create a hearty filling.

5. Spoon the filling back into the potato skins, mounding slightly. Place the stuffed potatoes onto a baking tray, sprinkle with extra cheese on top, and return to the oven. Bake for 15 minutes until the tops are golden and bubbly.

6. Remove from the oven, garnish with extra parsley, and serve hot.

Nutrients

• Calories: approx. 320 per stuffed half

• Protein: 12 g

• Carbohydrates: 38 g

• Fat: 14 g

• Fiber: 5 g

• Calcium: 18% of daily value

• Vitamin C: 45% of daily value

• Potassium: 25% of daily value

Why You’ll Love This Recipe

This dish has all the elements you want in comfort food: crispy skin, a creamy filling, colorful veggies, and gooey cheese. It’s hearty enough to serve as a main dish but works beautifully as a side as well. You’ll love how versatile it is—you can easily adjust the vegetables, cheeses, or seasonings to match what you have on hand. It’s also budget-friendly, filling, and sure to please both kids and adults.

The Origins and Inspiration Behind the Dish

Stuffed potatoes, often called “twice-baked potatoes,” have their roots in classic American comfort cooking. The idea is simple: bake the potato, scoop out the flesh, mix it with flavorful ingredients, and bake it again. Over time, variations have emerged around the world, incorporating local vegetables, meats, and cheeses. This version draws inspiration from Mediterranean flavors, where mushrooms and bell peppers are common staples, and combines them with the familiar richness of cheese for a universal favorite.

Ingredient Spotlight

Potatoes are the star, providing a naturally starchy, fluffy base that’s both filling and comforting. Bell peppers add sweetness, crunch, and a pop of color, while mushrooms bring that savory, umami depth that balances beautifully with cheese. Mozzarella melts to perfection, giving you that stretchy cheese factor, while cheddar adds sharpness and tang. The smoked paprika elevates everything with a subtle smoky note.

Storage and Reheating Tips

These stuffed potatoes store well and can easily be reheated. Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 180°C (350°F) for 15–20 minutes until warmed through. If you’re in a hurry, you can also microwave them, though the skin won’t stay as crisp. You can also prepare them ahead by assembling the stuffed potatoes, refrigerating them unbaked, and then baking them fresh when ready to serve.

Common Variations to Try

There are endless variations to explore. Add diced cooked chicken, bacon, or ham to make the filling heartier. Swap in spinach, zucchini, or broccoli for extra greens. Experiment with different cheeses such as gouda, feta, or pepper jack for a new flavor profile. For a lighter version, use Greek yogurt instead of sour cream and reduce the cheese. If you want a vegan twist, use plant-based cheese and sour cream alternatives—it still works beautifully.

Pairing Recommendations

Serve these baked stuffed potatoes with a simple green salad dressed in lemon vinaigrette to cut through the richness. They pair well with grilled meats like chicken or steak, but they’re just as delicious alongside a bowl of soup for a cozy vegetarian dinner. For beverages, a crisp white wine like Sauvignon Blanc complements the freshness of the peppers, while a light beer balances the richness. Non-alcoholic options like sparkling water with lime or iced herbal tea also pair nicely.

Health Benefits

Despite their indulgent taste, these stuffed potatoes bring plenty of nutritional value. Potatoes are packed with potassium, fiber, and vitamin C, supporting heart health and immunity. Bell peppers are loaded with antioxidants and vitamin C, while mushrooms are known for their vitamin D and immune-boosting benefits. Using fresh herbs like parsley adds extra antioxidants and minerals. By balancing the creamy filling with lots of vegetables, you get a dish that’s satisfying without being overly heavy.

Conclusion

Baked Stuffed Potato with Bell Pepper, Cheese, and Mushroom is a timeless dish that delivers comfort, nutrition, and flavor in every bite. It’s easy to prepare, versatile enough for endless variations, and beautiful enough to serve at a dinner party. The crispy potato skin, creamy cheesy filling, and vibrant vegetables make it a complete meal on its own, or the perfect complement to a bigger spread. Whether you’re cooking for family, friends, or just treating yourself, this recipe is guaranteed to become a favorite.