Name: Cheesy Miso Butter Baked Potato
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
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); 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

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Indulge in this simple and easy Cheesy Miso Butter Baked Potato that’s delicious, flavorful, and packed with umami taste.

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**Recipe originally published: October 26, 2022, Post updated: January 31, 2024

easy cheesy chili oil miso butter loaded baked potato easy quick tasty foolproof

Easy Baked Potatoes

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:

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.

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