Stuffed Potato Scones Stuffed potato scones? Yes! I am much more of a savory person than a sweet person.  Your dessert is safe with me…unless you put a slice of cheesecake or a ramekin of Crème Brulee in front of me! My savory taste buds are probably the catalyst of my absolute undying affection for cheese. There are things that I can live without, but definitely not cheese. I usually find a way to incorporate it into just about everything I cook or eat. Even with morning biscuits, I much prefer cheese to jam or honey. So this recipe was a culmination of my love for cheese as a morning savory treat and one leftover stuffed potato. It is no secret that I love cheese and potatoes and these scones are a close cousin to my Loaded Mashed Potato Fries. These scones are also something my hubby requests almost weekly. Good thing for me they freeze well! They compliment any dinner and pair perfectly with a Bloody Mary for brunch.

Stuffed Potato Scones

Stuffed Potato Scones
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1 1/2 dozen

Stuffed Potato Scones


  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 TBSP unsalted butter, cubed
  • 1 leftover stuffed or twice baked potato
  • 1 egg, beaten


  1. Preheat oven to 425*
  2. Sift flour, baking powder, and salt together into a bowl. Add butter and using fingers or pastry blender incorporate until mixture resembles bread crumbs.
  3. Scoop out the potato into the bowl. Using a food processor, process potato skin until fine. Add to the bowl.
  4. Mix well until a soft dough is formed. If too dry, add a little milk or sour cream
  5. Put dough onto a lightly floured work surface. Knead dough a couple times.
  6. Roll out dough to desired thickness. Cut into rounds using a biscuit cutter.
  7. Add rounds to greased cookie sheet. Brush tops with beaten egg.
  8. Bake 10-15 minutes or until golden brown.
  9. Enjoy while warm then refrigerate. Can be reheated in toaster.


Can be frozen.

Put your TO COOK IS TO CREATE thinking cap on: These scones are very versatile. Think about what is already in the stuffed, twice baked, or loaded baked potato-bacon, cheese, chives, sour cream, butter? What is it missing? What could be added? Herb butters? What about dips instead of sour cream? I love the tangy flavor a sour cream & onion dip adds. How about ham and/or sausage for a meat lovers scone? What about a broccoli and cheese potato? Yes, mince the broccoli first. Seafood stuffed potato? No problem-perfect served with a salad or chowder. Think about what seasoning is already in the potato and adjust accordingly or elevate the flavor profile with spices like paprika, chili, garlic, or onion powder. Don’t feel like using the rolling pin and biscuit cutter? Just drop dough by tablespoonful onto greased cookie sheet and give a gentle press.

FOOD FUN:  Anyone care for a cookie? Stuffed Potato Scones April Fool! These are the Stuffed Potato Scones dropped onto a cookie sheet and flattened with a fork to resemble a cookie. My non-sweet eating hubby almost passed up his favorite treat.



Stuffed Potato Scones
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One thought on “Stuffed Potato Scones

  • April 1, 2017 at 2:02 pm

    You had my attention on Stuffed Potato! Great leftover recipe. Potato in any shape or form HAS to be delicious. A recipe that I will indeed try. April Fool “cookies” …..I took “hook line and sinker” with this one 🤣 ❤ the scones!


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