Stuffed Potato Recipe, Fall & Winter | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Stuffed Potato Recipe, Fall & Winter | The Nibble Webzine Of Food Adventures
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RECIPE: Fall Stuffed Potato

One of our favorite comfort foods is a baked potato with standard garnish: a pat of butter, a dollop of sour cream, sliced scallions and a few grinds of pepper.

Always welcome: crumbled bacon.

Although that’s our favorite combination, our baked potato bar—which is popular at parties—has some 20 additional toppings.

But we never thought to add grains and dried fruits to the list, as in this stuffed potato recipe from the Idaho Potato Commission.

The seasonal flavors go from fall to winter.

  • If you happen to have some leftover winter squash, throw it in, cubed or puréed into a sauce.
  • Turn it into a first course or a vegetarian main by setting it atop a bed of sautéed or steamed greens: chard, collards, kale, etc.

    Ingredients For 2 Servings

  • 2 Idaho russet baking potatoes, washed
  • ¼ cup pearl barley
  • 4 ½ ounces water
  • 1 teaspoon olive oil
  • ¼ cup white onion, diced
  • 1 tablespoon raisins (substitute dried cherries or cranberries
  • ½ fresh jalapeño, seeded and chopped fine
  • 2 tablespoon Kalamata olives, pitted and chopped (substitute Gaeta or Picholine olives)
  • ½ teaspoon ground cumin
  • 1 teaspoon fresh oregano, chopped

    1. PREHEAT the oven to 400°F. Prick the potatoes with a fork and place them directly on the rack and bake until tender, about 45-50 minutes. While potatoes are baking…

    2. BRING the water to a simmer in a pot and add the barley. Cover and cook at a gentle simmer until the water is absorbed, about 20 minutes.

    3. CUT the baked potatoes in half and scoop out the flesh, leaving ¼ inch-thick shells. Set aside the scooped potato and the shells.

    4. ADD the olive oil, then the raisins, jalapeños and olives, in a sauté pan over medium heat. Sauté for 1 minute. Add the potato flesh and cooked barley; sauté for 1 to 2 minutes or until hot.

    5. STUFF each potato shell half with ½ cup of the stuffing. Bake in the oven for 5 minutes.

      Fall - Autumn Stuffed Potato Recipe
    [1] Potato rellena: a stuffed potato with fall flavors (photo courtesy Idaho Potato)

    Dried Cherries
    [2] Substitute dried cranberries for more fall flavor. These homemade dried cranberries are made without sugar. Here’s the recipe from The Happy Health Freak.

    Pearled Barley

    [3] Pearl barley (photo courtesy BBC Good Food).


    Check out our Potato Glossary for the different types of potatoes. And while you’re at it:

    The different types of olives.

    The different types of grains.

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