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Loaded Baked Potato


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Loaded Baked Potato


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Loaded Baked Potato

A traditional recipe made easy by using a house hold staple like cream cheese in place of sour cream.


  • Prep Time : 5 min
  • Cook Time : 15-25 min
  • Ready Time : 20 min




  • 6 (8-ounce) Idaho potatoes
  • 1 tablespoon canola oil
  • 1 medium onion, coarsely chopped
  • 1 (1-pound) bag frozen broccoli florets, thawed
  • 1 cup Temp Tee Whipped Cream Cheese
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups Les Petite Fermieres Shredded Cheddar


Preheat oven to 350° F.
Prick the potatoes with a fork and cook in the microwave on high for 12 minutes. While potatoes are in the microwave, heat oil in a large sauté pan over medium heat. Sauté onions in oil until translucent, about 5 minutes.  Stir in broccoli.

When potatoes are done, cut them in half and scoop out the flesh. Mash the flesh with cream cheese, salt, and pepper; and put the mixture back into the skins, filling them about three-quarters full. Distribute broccoli and onions evenly among the potato halves and top with cheddar.

Bake for 15 to 25 minutes or until cheese is bubbly and the potatoes are cooked through.


Contributed by: Quick & Kosher JAMIE GELLER


Servings Per Recipe: 6

Amount Per Serving

  • Calories: 447
  • Total Fat: 16g
  • Cholesterol: 40mg
  • Sodium: 927mg
  • Total Carbs: 55g
  •     Dietary Fiber: 7.5g
  • Protein: 18g


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to Loaded Baked Potato

  1. avatar says: Jewishmom

    No milchig microwave! how can I make these in the oven?

    • WHAT?! LOL for sure – follow these instructions:
      -Rub the potatoes all over with a little olive oil and sprinkle all sides with salt and pepper, if desired.
      -Prick with a fork.
      -Bake at 425°F -You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on a foil-lined baking sheet. Bake the potatoes for 40 to 50 minutes. Flip them over after 20 to 25 minutes.
      -Then proceed with halving them and scooping out the flesh as per the recipe above.
      -be sure to lower the oven temp to 350°F as per recipe above when stuffing and baking again.

  2. avatar says: Alice

    MMMM!!! Finally a baked potato recipe my Husband will love.

  3. avatar says: leah

    i made these last night. they were so good and creamy and so filling. we loved them

  4. avatar says: Tzivia

    Served this for lunch didn’t realize how filling it would be. Oh besides being good

  5. avatar says: JOKTaster

    YUM!!! Instead of baking them for the second round I ended up putting them back into the microwave for the melt down. Saved me in a time bind! LOVE them!

  6. avatar says: Robee6

    A little too much cream cheese for us. Maybe I needed bigger potatoes, otherwise pretty easy.

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