These baked potatoes are lovely and great as a side dish for any special dinner. Wash your potatoes and place them on a baking pan lined with kitchen foil. Sprinkle some vegetable oil on them and salt then place them n a 400 degrees preheated the oven for one hour or until very soft that a knife can easily slide into them. Once cooked, remove them from the oven and take each of the potatoes and cut off the top about two-thirds of the way.

You should use a dry kitchen towel to hold the potatoes to avoid being burned by the hot potatoes. Cut off the upper part then scoop the potatoes on the bigger part of the potatoes without wrecking the outside. Scoop all the potatoes into a bowl and while still hot, add butter, onions then stir until they mix.

Season up with a good amount of salt and pepper then continue to mix them together. Pou in some cream and egg yolk once and continue to mix them using a fork. Be sure to taste that for salt and once you are comfortable with it, set aside.

Meanwhile, take the top of the potatoes that we had cut earlier and placed it inside the larger potato cover then start filling the potatoes with the seasoned potato mash. Divide the mixture among the number of potatoes that you had baked. Melt the top with some butter then add paprika.

Place them back in the oven for about an hour until the top is golden brown.


  • 4 large russet potatoes
  • 3 tbsp butter
  • 1 or 2 tbsp minced green onion
  • salt, pepper, cayenne to taste
  • 1/2 cup shredded white cheddar cheese
  • 1/2 cup cream or milk
  • 1 egg yolk


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Rub potatoes with vegetable oil and place on the prepared baking sheet.
  3. Bake in the preheated oven until a paring knife easily inserts into the center of potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
  4. Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
  5. Combine potato flesh with butter and green onion; stir until butter is melted evenly into the potato.
  6. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
  7. Place a small piece of potato skin inside the bottom of each larger potato shell.
  8. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkles with paprika.
  9. Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.