Ultimate Mushroom Stuffed Baked Potatoes Recipe

Prepare to be amazed by these Ultimate Mushroom Stuffed Baked Potatoes, a hearty and incredibly flavorful meal that’s perfect for any occasion. Fluffy baked potatoes are scooped out and mashed with a rich, savory mushroom filling, creamy cheese, and aromatic herbs, then piled back into their crispy skins. This dish is pure comfort food elevated to gourmet levels!

Ingredients

• 4 large Russet baking potatoes (about 10-12 oz each)
• 2 tbsp olive oil, plus more for rubbing
• 1 tbsp butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 12 oz mixed mushrooms (cremini, shiitake, oyster), sliced or roughly chopped
• 1/2 cup vegetable broth or dry white wine
• 1/2 cup sour cream or crème fraîche
• 1/4 cup whole milk or heavy cream
• 1 cup shredded sharp cheddar cheese, divided
• 1/2 cup grated Gruyère or Parmesan cheese
• 2 tbsp fresh chives, finely chopped, plus more for garnish
• 1 tbsp fresh thyme leaves, chopped
• 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. Bake directly on the oven rack for 60-75 minutes, or until very tender when squeezed.
2. While potatoes bake, prepare the mushroom filling. Heat 2 tbsp olive oil and butter in a large skillet over medium-high heat. Add diced onion and cook until softened, about 5 minutes.
3. Add minced garlic and mushrooms to the skillet. Cook, stirring occasionally, until mushrooms release their liquid and turn golden brown, about 8-10 minutes. If using, deglaze with vegetable broth or white wine, scraping up any browned bits from the bottom of the pan, and cook until liquid has mostly evaporated.
4. Season the mushroom mixture with salt, pepper, and fresh thyme. Remove from heat and set aside.
5. Once potatoes are baked, carefully slice each potato in half lengthwise. Scoop out the fluffy potato flesh into a large bowl, leaving about 1/4 inch of potato in the skins to maintain structure. Be careful not to tear the skins.
6. Add the cooked mushroom mixture, sour cream, milk, 3/4 cup of the cheddar cheese, and all of the Gruyère (or Parmesan) to the bowl with the potato flesh. Mash gently with a fork or potato masher until well combined but still slightly chunky. Season with salt and pepper to taste, and stir in the 2 tbsp chopped chives.
7. Spoon the potato and mushroom mixture back into the empty potato skins, mounding it high. Place the stuffed potatoes on a baking sheet.
8. Return the stuffed potatoes to the oven and bake for another 15-20 minutes, or until the filling is heated through and lightly golden. Sprinkle the remaining 1/4 cup cheddar cheese on top during the last 5 minutes of baking, if desired, until melted and bubbly.
9. Garnish with extra fresh chives before serving. Serve hot and enjoy your ultimate stuffed baked potatoes!