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  • Writer's picturechefalisonbiebs

Everything but the Bagel Stuffed Potatoes

Everything but the bagel seasoning is packed full of flavor and easy to make at home. It can be used sprinkled and baked on top of bread, made into a flavourful dip for chips, or made into my delicious everything stuffed potatoes.

These little stuffed potatoes are perfect for your next backyard bbq, delicious and cheesy, they are sure to be a hit!


Chef notes:

You may also want to try using larger potatoes for a family meal or dinner for two. Adjust the cream, butter, cheese, and seasonings to taste based on the amount of potato you have. Happy cooking!


Specialty equipment

Tamis or fine mesh strainer

Melon baller

Piping bag and star piping tip


Yield: serves 3–6

Preparation Time: 1½–2 hours

Cook Time: 45–55 minutes


Everything Seasoning

3 tbsp poppy seeds

3 tbsp sesame seeds, toasted

3 tbsp dehydrated onion

2 tbsp Maldon flaked salt

1 tbsp garlic powder

1 tbsp sweet red pepper flakes

½ tsp espelette pepper flakes


Stuffed Potatoes

1 lb baby potatoes

Canola oil

Salt

¼ cup cream cheese, room temperature

3 tbsp salted butter

2 tbsp heavy cream

½ tsp everything seasoning

Fresh chives for garnish


For the seasoning

  • Mix everything in a mixing bowl to combine. Because I use garlic powder instead of flakes I like to give the seasoning a shake before using it.

  • Store your seasoning in a sealed jar, it will last in the pantry for up to one year.

For the potatoes

  • Preheat an oven to 375°F.

  • Toss the potatoes with a drizzle of oil to lightly coat them and season with a pinch of salt.

  • Place the potatoes on a baking tray and bake for 35–40 minutes.

  • Remove the potatoes from the oven and let them cool for 5 minutes.

  • While the potatoes are still warm, cut a small slice off the top and use a melon baller or small spoon to scoop out most of the flesh.

  • Place the potato into a tamis or fine mesh strainer over a mixing bowl. Place the skins back onto the tray.

  • Press the potato through the tamis into the mixing bowl using a spatula, this will create a smoother, lump-free mashed.

  • Add the cream, butter, and cream cheese to a small pan and heat on high until the butter is melted.

  • Turn off the heat, pour the hot cream mixture into the potato, and mix until combined.

  • Mix in the everything seasoning and add salt and fresh cracked black pepper to taste.

  • Put the mashed potato into a piping bag with a star tip and pipe the potato back into the skins.

  • Remove the potatoes from the oven and onto a serving platter. Garnish with fresh chives.

©chefalisonbiebs

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