Go Back

Stuffed Baked Potatoes With Mushrooms

Stuffed baked potatoes with mushrooms and a creamy Gruyère filling—baked until the tops turn golden. Russet potato skins are halved and filled with a mash-meets-sautéed-mushroom mixture for a hearty, savory bite.
Print Recipe Pin Recipe
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
  

russet potatoes
  • 4 russet potatoes baked
mixed mushrooms
  • 2 cup mixed mushrooms cremini and shiitake, sliced
shallot
  • 1 shallot minced
garlic
  • 3 clove garlic minced
unsalted butter
  • 4 tbsp unsalted butter divided
sour cream
  • 1 cup sour cream 1/3 cup
milk
  • 0.25 cup milk
Gruyere cheese
  • 1 cup Gruyere shredded and divided
fresh thyme
  • 1 tbsp fresh thyme
fresh parsley
  • 1 tbsp fresh parsley
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste
truffle salt (optional)
  • 1 truffle salt optional
fresh chives for serving
  • 1 fresh chives for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the potatoes
  1. Bake the russet potatoes at 400°F for 55-60 minutes, until very tender when pierced. Let them cool slightly, then halve lengthwise and keep the skins intact.
Cook the mushroom filling
  1. Sauté the shallot in 2 tablespoons butter for 3 minutes, until softened. Add the garlic and fresh thyme and cook for 1 minute, stirring until fragrant.
  2. Add the sliced mixed mushrooms and cook for 7-8 minutes until golden. Season with salt and black pepper, then set aside most of the mushrooms for filling.
Mash and stuff
  1. Scoop the potato flesh into a bowl and mash until mostly smooth. Mash in the remaining butter, sour cream, milk, 3/4 cup Gruyère, and fresh parsley until creamy.
  2. Fold in most of the cooked mushrooms so the mixture tastes well mushroomy. Fill the potato skins with the creamy filling.
Bake until golden
  1. Top the stuffed potatoes with the remaining Gruyère and mushrooms. Bake at 400°F for 15 minutes, until the cheese is melted and the tops look golden.
  2. Finish with a spoonful of sour cream and scatter fresh chives over the top. Serve while hot.

Notes

For extra flavor, season the mashed potato filling with a small pinch of truffle salt along with salt and pepper. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in a 350°F oven until warmed through. Freeze the filled potatoes after the first bake? Not recommended, since the texture of the potatoes and dairy can soften after thawing. For a lighter option, swap sour cream for Greek yogurt and use part-skim milk and Gruyère.