Indulge in this simple and easy Cheesy Miso Butter Baked Potato that’s delicious, flavorful, and packed with umami taste.
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When it comes to simple and delicious comfort foods, a definite top contender would be the baked potato. It’s perfectly crispy and slightly salty on the outside, while still being soft and fluffy on the inside.
By adding on just a touch of butter, a handful of cheese and your choice of toppings, you’ve got yourself a filling snack or a scrumptious side dish. But to add a slight twist to the recipe today, we’re using miso butter for a more umami-packed flavor.
I’m a big fan of miso. So I would always try to find ways to incorporate it, especially in dishes that I’ve made countless of times. Here are some miso recipes for you to check out:
- Garlic Miso Noodle Soup (15 Minutes)
- Chili Oil Miso Udon (15 minutes)
- Sweet Potato Mash With Miso Butter
- Miso Garlic Butter Salmon
Cheesy Baked Potato with Miso Butter
The potatoes are baked in the oven before sliced lengthwise, then mixed with miso butter and cheese. Next, a layer of preferred toppings is added such as bacon, green onions and chili oil.

Ingredients
(For full ingredient measurements, please proceed to the recipe card below.)
- Russet potatoes: In general, Russet potatoes are the best for baked potato dishes. The skin is thick, which crisps up nicely in the oven. And the starchy insides lend to it becoming nice and fluffy.
- Neutral oil
- Salt
- Cheddar cheese: Freshly grated
- Bacon (optional)
- Chili oil (optional): I used my Homemade Chili Oil, but if you’re looking for a store-bought option, I recommend the one by Lao Gan Ma.
- Green onions (optional)
Miso Butter
- Unsalted butter: Softened at room temperature
- Miso: I used red miso paste. (see notes)
- Garlic (optional)
- Sugar
- Pepper
Instructions
- Preheat oven to 425 F.
- Scrub clean your potatoes and pat dry. With a fork or a knife, carefully poke each potato all over at least 10 times. Coat the potatoes with a neutral oil and some salt and place it on a lined baking tray.
- Bake for 30 minutes then lower the temperature of the oven to 400 F and let it bake for another 30 minutes.
- While the potatoes are baking, grate your cheese and make the miso butter by mixing the ingredients in a bowl.
- Once the potatoes are baked, carefully slice the potato halfway through (lengthwise) and gently squeeze to open.
- Fluff up the potato with a fork and add miso butter and cheese. Mix together until the cheese melts and add more miso butter on top, cheese, chili oil, bacon and green onions. Serve immediately and enjoy!
Notes for Cheesy Miso Butter Baked Potato
- Type of miso paste: I used red miso, but it has a strong taste. Feel free to use white or yellow miso paste which are milder. Adjust to taste.
- Caution: Handle the potatoes carefully once baked since it’s really hot.
- Choice of toppings: Feel free to use any toppings you like.
- Pierce holes in potatoes: Make sure to pierce holes in potatoes before baking as it helps to release the steam while in the oven. Thus, preventing them from bursting open.
More Appetizer Recipes
- Teppanyaki Inspired Steak Bites (20 Minutes)
- Crispy Curry Wings (Oven Bake/Air Fry)
- Chicken Katsu Sandwich Sliders
- Easy Saucy Pull-Apart Pizza
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Cheesy Miso Butter Baked Potato
Ingredients
- 2 Russet potatoes
- 2 tbsp neutral oil
- 1 tsp salt
- cheddar cheese freshly grated
- chopped up bacon optional
- chili oil optional
- green onions optional
Miso Butter
- 4 tbsp unsalted butter softened at room temperature
- 2 tbsp miso I used red miso (see notes)
- 1 tsp minced garlic optional
- 1.5 tbsp sugar
- 1/4 tsp pepper
Instructions
- Preheat oven to 425 F.
- Scrub clean your potatoes and pat dry. With a fork or a knife, carefully poke each potato all over at least 10 times. Coat the potatoes with a neutral oil and some salt and place it on a lined baking tray.
- Bake for 30 minutes then lower the temperature of the oven to 400 F and let it bake for another 30 minutes.
- While the potatoes are baking, grate your cheese and make the miso butter by mixing the ingredients in a bowl.
- Once the potatoes are baked, carefully slice the potato halfway through (lengthwise) and gently squeeze to open.
- Fluff up the potato with a fork and add miso butter and cheese. Mix together until the cheese melts and add more miso butter on top, cheese, chili oil, bacon and green onions. Serve immediately and enjoy!
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