Ultimate Stuffed Baked Potatoes Mushrooms Recipe

Prepare for a symphony of flavors and textures with our Ultimate Stuffed Baked Potatoes with Mushrooms! These aren’t just any baked potatoes; they’re a hearty, comforting meal packed with savory goodness that will satisfy even the most discerning palates. Creamy potato flesh perfectly blended with earthy sautéed mushrooms and rich cheeses, all nestled back into their crispy skins, makes for an unforgettable dish.

Ingredients

• 4 large Russet potatoes (about 1.5-2 lbs total)
• 1 tbsp olive oil, plus extra for rubbing
• 1 tbsp unsalted butter
• 1 lb cremini (baby bella) mushrooms, thinly sliced
• 1/2 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup heavy cream or milk
• 1/4 cup sour cream or Greek yogurt
• 1/2 cup shredded sharp cheddar cheese, plus more for topping
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh chives, chopped (plus more for garnish)
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Scrub potatoes clean and pat dry. Pierce each potato several times with a fork. Rub lightly with olive oil and sprinkle with salt. Place directly on the oven rack and bake for 60-75 minutes, or until very tender when squeezed.
2. While potatoes are baking, prepare the mushroom filling. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, about 8-10 minutes. Remove mushrooms from the pan and set aside.
3. Reduce heat to medium. Add the chopped onion to the same skillet and cook until softened, about 3-5 minutes. Add the minced garlic and dried thyme, cooking for another minute until fragrant.
4. Return the cooked mushrooms to the skillet with the onion and garlic. Stir to combine and remove from heat.
5. Once potatoes are done, carefully slice each potato lengthwise down the middle without cutting all the way through. Scoop out the hot potato flesh into a large bowl, leaving a thin border inside the skins to maintain their shape. Be careful not to tear the skins.
6. To the scooped potato flesh, add the heavy cream (or milk), sour cream (or Greek yogurt), 1/2 cup cheddar cheese, Parmesan cheese, 2 tbsp chopped chives, and the mushroom mixture. Season generously with salt and pepper. Mash everything together until well combined and creamy, but still with some texture from the mushrooms.
7. Spoon the potato and mushroom mixture back into the empty potato skins, mounding it slightly. Sprinkle extra shredded cheddar cheese on top of each stuffed potato.
8. Return the stuffed potatoes to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the filling is heated through. For a crispier topping, you can briefly broil them for 1-2 minutes, watching carefully to prevent burning.
9. Garnish with extra fresh chopped chives before serving. Serve hot and enjoy!