The history of potato farming in Wisconsin dates back to the mid-19th century, when settlers discovered the region’s fertile soils and favorable climate conditions were ideal for cultivating this versatile crop. Today, Wisconsin ranks among the top potato-producing states in the U.S., playing a crucial role in meeting the nation’s demand for high-quality potatoes.

The economic impact of potato farming in Wisconsin is substantial. The state dedicates over 63,000 acres to potato farming, which means a LOT of potatoes annually. This impressive output not only supplies local communities but also reaches shoppers nationwide.

Potato farming generates significant employment opportunities across the state, supporting jobs across the supply chain in farming, processing, transportation and retail. This industry contributes significantly to Wisconsin’s overall economic health, bringing in hundreds of millions of dollars in revenue each year.

Modern agricultural practices and a commitment to sustainability are hallmarks of Wisconsin’s potato farmers. Farmers employ advanced techniques such as precision agriculture to optimize yields and reduce environmental impact. This includes using GPS technology for planting and harvesting, which ensures efficient use of resources and minimizes waste.

Sustainability is a core value among Wisconsin potato farmers, who take great care in managing soil health, conserving water and reducing pesticide use. Ongoing research and innovation play pivotal roles in enhancing these practices, ensuring that Wisconsin remains at the forefront of sustainable potato farming.

Wisconsin’s potato farms produce a variety of potato types, each suited to different uses. Common varieties include Russets, known for their starchy texture perfect for baking and mashing; Reds, which hold their shape well and are ideal for salads and roasting; and Yellows, prized for their creamy texture and buttery flavor.

These diverse varieties not only meet the demands of various applications but also highlight the quality and versatility of Wisconsin-grown potatoes. For instance, Russets are excellent for the featured grilled cheese-stuffed potatoes, offering a sturdy structure that holds up well under the grill’s heat.

By supporting local potato farmers, consumers can enjoy high-quality, versatile produce while contributing to the economic and environmental well-being of Wisconsin.

Grilled Cheese-Stuffed Potatoes

Cassie SonnentagCassie Sonnentag
Indulge in the irresistible combination of creamy Wisconsin cheese stuffed inside perfectly grilled potatoes. Each bite offers a delicious blend of cheesy goodness and smoky grilled flavor, making these potatoes a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Servings 4
Calories 362 kcal


  • 4 large russet potatoes
  • 1 cup shredded Wisconsin cheese such as cheddar, Colby, or a blend
  • 1/4 cup sour cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Chopped fresh chives or green onions for garnish optional


  • Preheat your grill to medium heat.
  • Wash the potatoes and prick them all over with a fork. Microwave the potatoes on high for 5-7 minutes, or until they are slightly softened but still firm.
  • While the potatoes are cooking, prepare the cheese filling. In a bowl, mix together the shredded Wisconsin cheese, sour cream, butter, salt, and pepper until well combined.
  • Once the potatoes are cooked, let them cool slightly. Then, slice each potato in half lengthwise.
  • Using a spoon, carefully scoop out the flesh from each potato half, leaving a thin layer of potato flesh inside the skins. Reserve the scooped-out potato flesh for another use (such as mashed potatoes).
  • Fill each potato skin with the cheese mixture, packing it down slightly.
  • Place the stuffed potatoes directly on the grill grates, cheese side up. Close the grill lid and cook for 10-15 minutes, or until the cheese is melted and bubbly, and the potatoes are cooked through.
  • Carefully remove the grilled cheese-stuffed potatoes from the grill and transfer them to a serving platter.
  • Garnish with chopped fresh chives or green onions, if desired, and serve hot.


Calories: 362kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 52mgSodium: 245mgPotassium: 930mgFiber: 3gSugar: 2gVitamin A: 550IUVitamin C: 12mgCalcium: 244mgIron: 2mg
Keyword cheese, potatoes, side dish, sour cream
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