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Stuffed Baked Potatoes With Mushrooms

Stuffed baked potatoes with mushrooms are loaded with a creamy potato-mash filling and a golden sautéed mushroom mixture, then baked until the Gruyere melts. This American-style version gives crisp, golden potato skins with a rich, savory bite and fresh chive finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

4 large russet potatoes
  • 4 russet potatoes baked
2 cups mixed mushrooms
  • 2 cup mixed mushrooms (cremini, shiitake) sliced
shallot and garlic
  • 1 shallot minced
  • 3 garlic minced
butter
  • 4 tbsp unsalted butter divided
dairy for the filling
  • 1 cup Gruyere shredded and divided
  • 0.3333333333 cup sour cream
  • 0.25 cup milk
herbs and seasoning
  • 1 tbsp fresh thyme
  • 1 tbsp fresh parsley
  • 0.5 salt to taste
  • 0.5 black pepper to taste
  • 0.25 truffle salt (optional) to taste
  • 1 fresh chives for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake and prep the potatoes
  1. Bake russet potatoes on a sheet pan at 400°F for 55-60 minutes until tender. Cool slightly, then halve lengthwise and scoop the flesh into a bowl, leaving the skins intact as your shells.
Sauté mushrooms
  1. Heat 2 tablespoons unsalted butter in a cast iron skillet and sauté the minced shallot at 400°F for 3 minutes until softened. Add minced garlic and fresh thyme and cook for 1 minute, stirring until fragrant.
  2. Add sliced mixed mushrooms to the skillet and cook 7-8 minutes until golden. Season with salt and black pepper.
Make filling and assemble
  1. Mash the potato flesh with the remaining 2 tablespoons unsalted butter, sour cream, milk, 3/4 cup Gruyere, and fresh parsley until creamy and cohesive. Stir in most of the sautéed mushrooms.
  2. Fill the potato skins with the mushroom-Gruyere potato mixture. Top each with the remaining Gruyere and the remaining mushrooms.
Bake again and finish
  1. Bake the stuffed potato skins at 400°F for 15 minutes until the cheese is golden and melted. Top with sour cream and fresh chives before serving.

Notes

For the best texture, scoop the potatoes while they’re still warm so the filling mashes smoothly. Store leftovers in the fridge up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended because the creamy filling and mushrooms can soften and weep when thawed. For a lighter option, use reduced-fat Gruyere or a mix of Gruyere and part-skim mozzarella without changing the method.