Fluffy New Potatoes Recipe

This Fluffy New Potatoes recipe is a creamy and cheesy recipe, which features tender new potato skins filled with a rich, fluffy mixture of potato, sour cream, and cream cheese. It’s the ultimate comfort food, a perfect make-ahead side dish for any occasion.

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Fluffy New Potatoes Ingredients

A decadent combination for the ultimate stuffed potato side dish.

9 to 10 Medium to Large New Potatoes (or Yukon Golds)
2 Tbsp. Olive Oil
1/2 cup Sour Cream
4 oz. Cream Cheese, softened
1 1/2 cups Grated Monterey Jack Cheese
1 Tbsp. Chopped Chives
1 clove Garlic, pressed
Salt and Pepper, to taste

How To Make Fluffy New Potatoes

A step-by-step guide to this delicious, twice-baked style potato.

First Bake: Preheat your oven to 400°F. Rinse and dry the potatoes, then place them on a baking sheet. Drizzle with olive oil and use your hands to coat each potato. Bake for 35 to 40 minutes, or until the potatoes are tender all the way through. Let them cool for about 15 minutes.
Make the Filling: While the potatoes cool, combine the sour cream, softened cream cheese, grated Monterey Jack cheese, chopped chives, pressed garlic, salt, and pepper in a large mixing bowl.
Scoop and Mash: Cut each cooled potato in half lengthwise. Use a spoon or a melon baller to carefully scoop out the insides, leaving a thin rim of potato attached to the skin to create a sturdy “boat.” Add the scooped-out potato pulp directly to the mixing bowl with the other ingredients.
Combine and Stuff: Use a potato masher or a fork to gently mash all the ingredients together until the mixture is fluffy and smooth. Taste and adjust the seasoning, adding more salt if needed. Spoon the fluffy potato mixture back into the empty potato shells.
Second Bake (or Freeze): At this point, you can bake them right away or freeze them for later. To bake immediately, place the stuffed potatoes in a 375°F oven until they are thoroughly warmed through and the filling is slightly melted and golden, about 15-20 minutes.

Recipe Tips

For the fluffiest, most flavorful stuffed potatoes every time.

What are the best potatoes to use? New potatoes or Yukon Golds are excellent choices. They have a naturally creamy, buttery texture and their skins are thin but sturdy enough to hold the filling.
Can I make these ahead of time? Absolutely! This is one of the best make-ahead side dishes. Follow the recipe through the stuffing step, then you can either cover and refrigerate them for up to 2 days, or flash freeze them as described in the recipe for longer storage.
How to freeze for later? To flash freeze, place the stuffed, unbaked potatoes on a baking sheet in the freezer for about 20-30 minutes, until they are firm on the outside. Then, you can transfer them to a large freezer-safe bag. They can be baked directly from frozen; just add about 15-20 minutes to the baking time.
How to get the fluffiest filling? Mashing the potato pulp while it’s still warm, along with the softened cream cheese, is key to a smooth, lump-free filling. Be gentle when you mash to avoid making the potatoes gummy.

What To Serve With Fluffy New Potatoes

The perfect main courses to pair with this classic, decadent side.

These rich and cheesy stuffed potatoes are a fantastic side dish for a special dinner. They pair wonderfully with:

A perfectly grilled or pan-seared steak
Classic roast chicken or a holiday ham
Roasted pork tenderloin or pork chops
A large, crisp green salad for a complete meal

How To Store Fluffy New Potatoes

Keeping your delicious potatoes fresh.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: For the best results, reheat them in an oven or an air fryer at 375°F for 10-15 minutes, until heated through and the top is slightly crispy.

Fluffy New Potatoes Nutrition Facts

An estimated guide per potato half.

Calories: 320 kcal
Carbohydrates: 25 g
Protein: 10 g
Fat: 20 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different kind of cheese?

Yes. While Monterey Jack provides a great, mild melt, you could also use sharp cheddar, Gruyère, or a pepper jack for a spicy kick.

Do I have to peel the potatoes?

No, definitely not! The skin is what creates the “boat” for the filling. The recipe is a variation of a twice-baked potato, where the skin is an essential part of the dish.

Can I add other ingredients to the filling?

Of course. Crumbled, crispy bacon is a classic and delicious addition. You could also stir in some sautéed mushrooms or caramelized onions for extra flavor.

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