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Stuffed Baked Potatoes With Mushrooms

Stuffed baked potatoes with mushrooms are baked until tender, then filled with a creamy potato-mushroom mixture and baked again with Gruyere for a golden top. The result is a loaded, creamy filling with browned mushrooms and a crisp-edged potato skin.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

4 large russet potatoes, baked
  • 4 russet potatoes
2 cups mixed mushrooms (cremini, shiitake), sliced
  • 2 cup mixed mushrooms
1 shallot, minced
  • 1 shallot
3 cloves garlic, minced
  • 3 garlic
4 tablespoons unsalted butter, divided
  • 4 tbsp unsalted butter
1/3 cup sour cream
  • 1.3333333333 cup sour cream Use 1/3 cup (about 5 tbsp) if measuring precisely.
1/4 cup milk
  • 1 cup milk Use 1/4 cup (4 tbsp) if measuring precisely.
1 cup Gruyere, shredded and divided
  • 1 cup Gruyere
1 tablespoon fresh thyme
  • 1 tbsp fresh thyme
1 tablespoon fresh parsley
  • 1 tbsp fresh parsley
Salt, pepper, and truffle salt (optional)
  • 0.5 tsp salt Season to taste; truffle salt optional.
  • 0.25 tsp black pepper
  • truffle salt Optional; use to taste.
Fresh chives for serving
  • 2 tbsp fresh chives

Equipment

  • 1 sheet pan

Method
 

Bake and prep the potatoes
  1. Heat oven to 400F and bake russet potatoes on a sheet pan for 55-60 minutes until tender. Let them cool slightly, then halve lengthwise and scoop out the flesh while keeping the skins intact.
Sauté the aromatics and mushrooms
  1. Melt 2 tablespoons of unsalted butter in a skillet over medium heat and sauté minced shallot for 3 minutes until softened. Add minced garlic and fresh thyme and cook for 1 minute until fragrant.
  2. Add sliced mixed mushrooms to the skillet and cook for 7-8 minutes, stirring occasionally, until golden. Season with salt and black pepper to taste.
Make the creamy filling
  1. Scoop the potato flesh into a bowl and mash until mostly smooth with the remaining unsalted butter. Stir in sour cream, milk, 3/4 cup shredded Gruyere, and chopped fresh parsley until creamy.
  2. Fold in most of the cooked mushrooms, then spoon the filling into the potato skins. Arrange the stuffed potatoes on the sheet pan.
Bake until golden
  1. Top each stuffed potato with the remaining Gruyere and remaining mushrooms. Bake at 400F for 15 minutes until the cheese is melted and the tops are golden.
Serve
  1. Finish with sour cream and fresh chives for serving. Serve warm.

Notes

For the creamiest filling, mash the potato flesh while it’s warm and mash thoroughly before adding sour cream, milk, and Gruyere. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven or toaster oven until hot. Freezing is not recommended because the potatoes and sour cream can change texture. If you want a lighter option, swap part of the Gruyere with grated low-fat cheese while keeping the filling well-seasoned.