Double-Baked Stuffed Potato Hearts
Crispy potato shells filled with creamy, cheesy mashed potato mixture, baked twice for maximum flavor and perfect heart-shaped presentation.
Equipment
Ingredients
Ingredients
potatoes (large, russet)
4 piece
cheddar cheese (shredded)
150 g
milk (warm)
100 ml
butter (room temperature)
40 g
egg (large)
1 piece
green beans (trimmed, chopped)
100 g
salt
5 g
black pepper (freshly ground)
2 g
Instructions
Prepare potatoes
Wash and pierce the potatoes, then bake them until tender.
Cut potato hearts
Halve the baked potatoes and carefully scoop out the centers, leaving a heart-shaped shell.
Make potato filling
Mash the scooped potato flesh with butter, milk, cheese, egg, and seasonings until smooth and creamy.
Stuff the potato hearts
Fill the potato shells with the creamy mixture, mounding slightly on top.
Second bake
Bake the stuffed potatoes again until golden and crispy on top.
Original recipe
Storage
Reheat directly from frozen for best texture. Can be assembled ahead and stored unbaked in fridge up to 24 hours.
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