Baked Potatoes with Cream Cheese

secret ingredient: sun-dried tomatoes
Secret ingredient: sun-dried tomatoes
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1 punnet Microgreens
2 Potatoes large, washed, brushed
100 g Cream Cheese soft, divided
70-100 g Sun-dried tomatoes
pinch Salt
pinch Black pepper freshly ground

Nutritional information


Baked Potatoes with Cream Cheese


Baked Potatoes with Cream Cheese is one of my all time favorite side dishes to accompany a grilled steak or a burger. My killer ingredient in these baked potatoes is the humble sun-dried tomato. These salty dried tomatoes are usually preserved in olive oil with added herbs such as rosemary, basil, dried paprika, and garlic. They bring an added richness to any dish. 

Start by baking the potatoes for about 1½ hours until the inside is soft. Peel back the skin on top of the potato and scoop out half of the filling. Combine the filling with some cream cheese and season with salt and freshly ground black pepper. Return the filling to the potato. Add more cream cheese and some sun-dried tomatoes on top. Garnish with microgreens and enjoy. 

To make my version of Baked Potatoes with Cream Cheese, you will need the following ingredients:

Ingridiens for Baked Potatoes with Cream Cheese

Steps to make Baked Potatoes with Cream Cheese


Preheat the oven


Heat your oven to 355 °F.


Bake the potatoes

1h 30m

Slit each potato lengthwise with a knife. Bake in the oven for 1½ hours until soft.


Fold back potato skin


Using a knife, cut each potato again to form a cross and peel back the sections of the cross carefully.


Scoop out half of the potato flesh


Use a spoon to scoop half of the flesh out of each potato and place the soft potato in a medium bowl.


Make the filling


Add 50 grams of cream cheese to the potato along with a pinch of salt and pepper. MIx to combine fully.


Add filling to skins


Refill the potato skins.


Top with cheese and sundried tomatoes


Top each potato with the remaining cream cheese and the sun-dried tomatoes.



Serve garnished with microgreens.

These Easy Twice Baked Potatoes are creamy and delicious with the added richness of sun-dried tomatoes. Come back to leave a review if you try these amazing jacket potatoes!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Recipe Reviews

Average Rating:
Total Reviews: 14
Hadassah Buschelman

Simple affordable and mouth watering meal wouldn't change a thing.

Analia Trautz

Could not be happier with how this turned out, really delicious.

Audrina Gogna

Brilliant recipe will be making it again for sure maybe with some caramelized balsamic pasta as the main dish too!

Jemma Ringold

Great with some lemonade on the side as a drink on a hot day.

Sunny Weigman

Very good but needs less microgreans and a bit more spices maybe even chili flakes.

Adilene Pay

Never had anything this extravagant sitting on my table this was awesome.

Dorothy Balbach

These look and tasted amazing, devoured them almost instantly after they cooled down haha they smelled great too.

Addilynn Bushko

Not too shabby but my potato deflated like a hot airballoon LOL

Sylvie Buteaux

Sundried tomatos are sooo flavorful and helped this cream cheese potato out a lot.


Another tasty meal from my favorite maker,Jeff thanks again for bringing a smile to my face and a satified stomach!

Xiomara Rosche

Easily one of my favorite potato recipes never knew the amazing world of Mexican food happy I found this.

Ivory Gupte

Honestly the fancies potatoes I've ever made in my life lol.

Kristina Hartoonian

Wishing I was home right now to make these again, I had them yesterday and the flavor and texture of these just make your mouth water..


Well done! Verified!

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