12 Irresistible Baked Potato Fillings You Need To Try

Baked potatoes are a blank canvas just waiting for your creativity to shine. Whether you’re craving something cheesy, hearty, or even sweet, there are no limits to the fillings you can try. From gooey cheese and crispy bacon to hearty chili and vibrant veggies, we’ve compiled a delightful list of twelve tasty fillings to elevate your baked potato experience. Plus, we’ve thrown in a delicious sweet potato variation for those who love a little twist, and a vibrant vegan option that packs a punch of flavor. Check them out and get inspired to transform your next spud!

Classic Cheddar and Chives

A baked potato topped with cheddar cheese and chives on a plate.

The classic combination of cheddar cheese and chives is a timeless filling for baked potatoes. The sharpness of the cheddar complements the creamy potato perfectly, while the chives add a fresh and mild onion flavor. This recipe is not only satisfying but also super simple to prepare, making it ideal for a quick weeknight dinner or a cozy weekend meal.

To make this dish even more appealing, feel free to mix in some sour cream or Greek yogurt for extra creaminess. Whether you’re serving it as a side or as a main dish, this filling will surely please everyone at the table.

Ingredients

4 large russet potatoes
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh chives
1/2 cup sour cream or Greek yogurt
Salt and pepper to taste
Olive oil for coating

Instructions

Preheat your oven to 425°F (220°C). Scrub the potatoes thoroughly and pat them dry.
Pierce each potato several times with a fork, then rub with olive oil and sprinkle with salt.
Bake the potatoes directly on the oven rack for about 45-60 minutes, or until they are tender when pierced with a fork.
Once baked, remove the potatoes from the oven and let them cool slightly. Cut them in half lengthwise and fluff the insides with a fork.
Top each potato half with shredded cheddar cheese, chopped chives, and a dollop of sour cream or Greek yogurt. Season with salt and pepper to taste.
For a delightful twist, you can also try sweet potatoes: simply follow the same baking instructions but replace russet potatoes with sweet potatoes. The sweet flavor pairs beautifully with the cheddar and chives.
For a vegan option, substitute the cheddar with vegan cheese and the sour cream with a plant-based yogurt. Enjoy!

Garlic Butter and Herb Meltdown

A baked potato topped with garlic butter and herbs, served with roasted garlic cloves.

If you’re looking for a cozy, savory baked potato experience, this garlic butter and herb filling is a delightful choice. The combination of melted butter, fragrant garlic, and fresh herbs creates a rich flavor that complements the fluffy potato perfectly. Plus, it’s super simple to whip up, making it a go-to for quick dinners or comforting side dishes.

This filling is versatile, and you can adjust the herbs to your liking. Whether you prefer a hint of rosemary or a burst of parsley, this recipe has got you covered. For an alternative twist, try using sweet potatoes for a naturally sweeter base, or go vegan with plant-based butter and nutritional yeast for a cheesy flavor.

Ingredients

4 large russet potatoes
1/2 cup unsalted butter (or vegan butter)
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
Salt and pepper to taste
Optional: nutritional yeast for a cheesy flavor

Instructions

Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes, poke a few holes with a fork, and bake directly on the oven rack for about 45-60 minutes until tender.
Prepare the Garlic Butter: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant, being careful not to burn it. Stir in the chopped parsley, chives, salt, and pepper.
Assemble: Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit down the center of each potato and fluff the insides with a fork. Pour the garlic butter mixture generously over each potato.
Serve: Add additional herbs or a sprinkle of nutritional yeast if desired, and enjoy your deliciously garlicky baked potatoes!

Broccoli and Cheese Delight

Baked potato topped with cheese sauce and broccoli

Broccoli and cheese baked potatoes are a comforting dish that combines creamy cheese sauce with the crunch of fresh broccoli, all nestled in a fluffy baked potato. This recipe is not just tasty but also simple to prepare, making it a perfect choice for a quick weeknight dinner or a cozy weekend treat.

The combination of the earthy potato, vibrant broccoli, and rich cheese creates a delightful flavor profile that everyone can enjoy. It’s a great way to sneak in some veggies while satisfying your cheese cravings!

Ingredients

4 large russet potatoes
2 cups fresh broccoli florets
2 cups shredded cheddar cheese
1 cup milk
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste

Instructions

Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake for about 45-60 minutes until tender.
Prepare the Broccoli: While the potatoes are baking, steam the broccoli florets until just tender, about 5 minutes. Set aside.
Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, stirring constantly until thickened. Add the shredded cheese and stir until melted. Season with salt and pepper.
Assemble the Potatoes: Once the potatoes are done, remove them from the oven and cut them open. Fluff the insides with a fork, then spoon in the steamed broccoli and pour the cheese sauce over the top.
Serve and Enjoy: Garnish with extra cheese or herbs if desired, and serve warm.

For a twist, try sweet potato instead! Simply swap in 4 baked sweet potatoes and follow the same steps for a sweet and savory alternative. Looking for a vegan option? Use vegan cheese and almond milk in place of regular cheese and milk for a delightful vegan broccoli and cheese baked potato!

BBQ Chicken and Coleslaw

BBQ chicken and coleslaw is a delicious and satisfying filling for baked potatoes. The smoky, tangy flavor of the BBQ chicken pairs perfectly with the creamy crunch of the coleslaw, making each bite a delightful experience. This recipe is not only tasty but also simple to prepare, allowing you to whip up a hearty meal in no time.

The combination of warm, tender potatoes filled with savory BBQ chicken and topped with fresh coleslaw creates a comforting dish that’s perfect for any occasion. Whether you’re hosting a casual dinner or enjoying a cozy night in, this filling is sure to please everyone at the table.

Ingredients

4 large baked potatoes
2 cups shredded cooked chicken
1 cup BBQ sauce
1 cup coleslaw mix
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions

Prepare the BBQ Chicken: In a bowl, mix the shredded chicken with BBQ sauce until well coated. Set aside.
Make the Coleslaw: In another bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper. Toss until everything is evenly mixed.
Assemble the Potatoes: Cut a slit down the center of each baked potato and fluff the insides with a fork. Spoon the BBQ chicken into each potato, followed by the coleslaw.
Add Cheese: If desired, sprinkle shredded cheese on top and place the potatoes under a broiler for a few minutes until the cheese melts.
Serve: Enjoy your BBQ chicken and coleslaw stuffed baked potatoes hot!

For a sweet potato variation, you can use sweet potatoes instead of regular potatoes and pair them with pulled jackfruit mixed with BBQ sauce for a vegan option. Simply bake the sweet potatoes until tender, and follow the same assembly instructions using the jackfruit mixture.

Creamy Sour Cream and Bacon

A baked potato topped with creamy sour cream, crumbled bacon, and green onions

If you’re looking for a filling that combines rich flavors with creamy textures, the creamy sour cream and bacon topping is an excellent choice. The saltiness of crispy bacon pairs perfectly with the tangy sour cream, creating a delightful contrast that elevates your baked potato experience. Plus, it’s so easy to whip up, making it a go-to choice for weeknight dinners or casual gatherings.

Not only does this combination taste fantastic, but it also adds a lovely visual element to your dish. A sprinkle of green onions adds a pop of color and freshness, balancing the richness of the toppings. Whether you’re serving it as a side or making it the star of the meal, this filling is sure to please everyone at the table.

Ingredients

4 large russet potatoes
1 cup sour cream
1 cup cooked bacon, crumbled
2 green onions, sliced
Salt and pepper to taste

Instructions

Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes and prick them with a fork. Bake directly on the oven rack for about 45-60 minutes until tender.
Prepare the Toppings: While the potatoes are baking, cook the bacon until crispy. Once cooled, crumble it into small pieces. Slice the green onions.
Assemble: Once the potatoes are done, cut them open and fluff the insides with a fork. Add a generous dollop of sour cream, top with crumbled bacon, and sprinkle with green onions. Season with salt and pepper to taste.

If you’re looking for something a bit different, try a sweet potato option: bake sweet potatoes and top them with a mix of black beans, corn, avocado, and lime juice for a zesty twist. For a vegan alternative, use coconut yogurt instead of sour cream and top with crispy chickpeas for crunch!

Spicy Chili Con Carne

Spicy Chili Con Carne is a hearty filling that adds warmth and flavor to your baked potato. The combination of rich chili and tender potato creates a satisfying meal that’s perfect for any day of the week. It’s easy to prepare and delivers a delightful kick that spice lovers will enjoy.

Not only is this filling delicious, but it also allows for some creative variations. You can add toppings like shredded cheese, sour cream, or fresh jalapeños to enhance the flavors. Plus, it’s a great way to sneak in some protein and fiber!

Ingredients

4 large baked potatoes
1 lb ground beef or turkey
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) diced tomatoes
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Shredded cheddar cheese (optional)
Sour cream (optional)
Sliced jalapeños (optional)

Instructions

Cook the Meat: In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
Add Veggies: Stir in chopped onion and minced garlic. Cook until the onion is translucent.
Mix in Chili Ingredients: Add kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Simmer for about 20 minutes, allowing the flavors to meld.
Assemble: Split open each baked potato and spoon the chili mixture generously over the top.
Garnish: Top with shredded cheese, a dollop of sour cream, and sliced jalapeños if desired. Serve warm.

For a sweet twist, try using sweet potatoes instead of regular ones. Simply bake the sweet potatoes until tender and follow the same steps for the chili filling. Also, for a vegan option, replace the meat with lentils or black beans and use a dairy-free sour cream.

Mushroom and Spinach Cream Sauce

This mushroom and spinach cream sauce is a delightful topping for baked potatoes. Rich and creamy, it combines earthy mushrooms with fresh spinach, creating a comforting dish that’s both satisfying and nutritious. Easy to whip up, this sauce will elevate your baked potatoes to a new level of deliciousness without requiring extensive cooking skills.

The combination of savory mushrooms and vibrant spinach provides a lovely contrast, making each bite a taste of comfort. Whether you’re looking for a quick weeknight meal or a cozy weekend treat, this filling is sure to please!

Ingredients

2 medium potatoes (russet or sweet potatoes)
2 tablespoons olive oil
1 cup sliced mushrooms
2 cups fresh spinach
1 cup heavy cream (or coconut cream for a vegan option)
1 garlic clove, minced
Salt and pepper, to taste
Grated Parmesan cheese (optional)

Instructions

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes and pierce them several times with a fork. Bake for about 45-60 minutes until tender.
Cook the Mushrooms: In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes.
Add the Spinach: Stir in the minced garlic and fresh spinach. Cook until the spinach is wilted, about 2-3 minutes.
Create the Sauce: Pour in the heavy cream, stirring to combine. Allow the mixture to simmer for a few minutes until it thickens slightly. Season with salt and pepper.
Assemble the Dish: Once the potatoes are done, let them cool slightly. Cut them open and fluff the insides with a fork. Spoon the creamy mushroom and spinach mixture generously on top. If desired, sprinkle with grated Parmesan cheese before serving.

For a sweet potato variation, you can substitute the regular potatoes with sweet potatoes for a sweeter twist. Simply follow the same instructions, and enjoy the added flavor!

For a vegan option, swap the heavy cream for coconut cream and skip the cheese. This will keep the dish creamy and delicious while adhering to a plant-based diet.

Mediterranean Feta and Olives

For a refreshing twist on baked potatoes, try the Mediterranean Feta and Olives filling. This recipe combines the saltiness of feta cheese with the briny taste of olives, creating an irresistible flavor profile. Simple to prepare, it makes a perfect meal or a delightful side dish for gatherings.

The combination of tomatoes and fresh herbs adds a vibrant touch, making each bite exciting. Whether you’re looking for a quick weeknight dinner or something to impress guests, this filling fits the bill. Here’s how to whip it up!

Ingredients

4 medium russet potatoes
1 cup crumbled feta cheese
1/2 cup pitted black olives, sliced
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano

Instructions

Preheat your oven to 400°F (200°C). Wash and poke holes in the potatoes, then bake them directly on the oven rack for about 45 minutes or until tender.
While the potatoes are baking, mix feta cheese, olives, cherry tomatoes, parsley, olive oil, salt, pepper, and oregano in a bowl.
Once the potatoes are done, slice them open and fluff the insides with a fork. Top each potato generously with the feta and olive mixture.
Return the stuffed potatoes to the oven for an additional 10 minutes to warm through and slightly melt the cheese.
Serve warm and enjoy your Mediterranean-inspired baked potatoes!

For a sweet potato variation, you can substitute the russet potatoes with sweet potatoes and keep the filling the same for a sweeter twist. If you’re looking for a vegan option, simply swap the feta for a plant-based cheese or avocado for creaminess!

Sweet Potato with Maple Pecans

Baked sweet potato topped with maple pecans and syrup

This sweet potato dish is a delightful blend of flavors, featuring the natural sweetness of the potato topped with crunchy maple pecans. It’s simple to prepare and makes for a comforting meal or side dish, perfect for any occasion.

The creamy texture of the sweet potato pairs beautifully with the nutty pecans, while a drizzle of maple syrup adds a touch of sweetness, making this a cozy and satisfying option. Whether you’re serving it for a family dinner or enjoying it as a solo treat, this recipe is sure to please.

Ingredients

2 medium sweet potatoes
1/2 cup pecans, chopped
1/4 cup maple syrup
2 tablespoons olive oil
1/2 teaspoon cinnamon
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Wash and pierce the sweet potatoes with a fork, then wrap them in aluminum foil.
Bake in the preheated oven for about 45-60 minutes, or until tender.
While the potatoes are baking, heat the olive oil in a skillet over medium heat. Add the chopped pecans, maple syrup, cinnamon, salt, and pepper. Stir frequently until the pecans are toasted, about 3-4 minutes.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Carefully slice them open and fluff the insides with a fork.
Top each sweet potato with the maple pecan mixture and serve warm.

Egg and Avocado Breakfast Boost

Baked potato topped with mashed avocado and a poached egg, garnished with herbs.

This egg and avocado baked potato filling is a delightful way to start your day. With creamy avocado, perfectly cooked egg, and a sprinkle of fresh herbs, it combines rich flavors and satisfying textures.

Not only is this recipe easy to whip up, but it’s also packed with nutrients to give you that morning boost. The hearty potato serves as a canvas for these ingredients, making it a filling and delicious breakfast option.

Ingredients

2 large baked potatoes
1 ripe avocado, mashed
2 large eggs
Salt and pepper, to taste
Fresh herbs (like cilantro or parsley), for garnish

Instructions

Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes in them with a fork, then bake for about 45 minutes or until tender.
Prepare the Egg: In a small saucepan, bring water to a gentle boil. Crack the eggs carefully into the water and poach them for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
Assemble: Once the potatoes are baked, split them open and scoop a little of the flesh out to create room. Fill with the mashed avocado, season with salt and pepper, and top with the poached eggs.
Garnish: Sprinkle fresh herbs over the top for an added touch and serve warm.

If you want to try something different, consider a sweet potato version! Simply replace regular potatoes with sweet potatoes, and enjoy a naturally sweet and nutritious twist. For a vegan option, substitute the egg with sautéed spinach or a dollop of hummus on top of the avocado.

Taco-Inspired Fiesta

Taco-inspired baked potato filled with seasoned meat and fresh toppings.

Bring the vibrant flavors of a taco night straight to your baked potatoes with this taco-inspired filling. Each potato becomes a flavorful vessel filled with seasoned meat, fresh toppings, and a delightful blend of spices. This recipe is not only simple to prepare but also customizable, so you can tailor it to suit your taste buds.

The combination of textures and flavors—from creamy avocados to zesty tomatoes—creates a satisfying meal that feels like a fiesta on your plate. Plus, it’s an easy way to make use of leftover ingredients from taco night!

Ingredients

4 large russet potatoes
1 pound ground beef or turkey
1 tablespoon taco seasoning
1 cup diced tomatoes
1 avocado, sliced
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper to taste

Instructions

Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake for about 45 minutes, or until tender.
Cook the Meat: In a skillet over medium heat, cook the ground meat until browned. Drain excess fat, then add taco seasoning and diced tomatoes. Stir well and let simmer for 5 minutes.
Prepare the Toppings: While the meat is cooking, slice the avocado and chop the cilantro.
Assemble: Once the potatoes are done, slice them open, fluff the insides with a fork, and season with salt and pepper. Fill each potato with the taco mixture, then top with avocado, sour cream, and cilantro.
Serve and Enjoy: Serve your taco-inspired baked potatoes warm, and feel free to add more toppings like cheese or jalapeños!

Sweet Potato Variation

For a twist, try using sweet potatoes instead of regular ones. The natural sweetness complements the savory taco filling beautifully. Simply follow the same instructions, adjusting the baking time for sweet potatoes to about 30-35 minutes.

Vegan Option

To make this recipe vegan-friendly, substitute the meat with lentils or black beans. Use avocado, salsa, and dairy-free sour cream for toppings to keep it delicious and plant-based.

Buffalo Cauliflower Explosion

A baked potato topped with spicy buffalo cauliflower and drizzled with ranch sauce.

If you’re looking for a tasty twist on baked potatoes, the Buffalo Cauliflower Explosion is a fun and flavorful option. This dish combines the classic fluffy potato with crispy, spicy buffalo cauliflower, topped with a drizzle of creamy sauce. It’s a satisfying meal that packs a punch of flavor!

Making this dish is simple and doesn’t require any fancy cooking skills. You can easily whip it up for a weeknight dinner or serve it at a gathering. The spicy buffalo flavor pairs perfectly with the soft potato, and you’ll love the crunch of the cauliflower. Plus, it can be adapted to fit vegan diets by using plant-based sauces.

Ingredients

2 large russet potatoes
1 head of cauliflower, cut into florets
1/2 cup buffalo sauce
2 tablespoons olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup ranch or vegan ranch dressing
Fresh cilantro for garnish

Instructions

Preheat your oven to 400°F (200°C). Wash and pierce the potatoes with a fork, then bake them directly on the oven rack for about 45-60 minutes until tender.
While the potatoes are baking, toss the cauliflower florets in olive oil, garlic powder, salt, pepper, and buffalo sauce in a large bowl until well coated.
Spread the cauliflower on a baking sheet and roast for 20-25 minutes, until crispy and golden brown, turning once halfway through.
Once the potatoes are done, cut them open and fluff the insides with a fork. Top each potato with the roasted buffalo cauliflower.
Drizzle with ranch dressing and garnish with fresh cilantro before serving.

For a sweet potato variation, substitute the russet potatoes for sweet potatoes, which add a natural sweetness that complements the spice. For a vegan option, ensure the ranch dressing is dairy-free or make your own using cashews or coconut yogurt!