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Stuffed Baked Potatoes With Mushrooms

Stuffed baked potatoes with mushrooms and Gruyere come out tender with a creamy filling and golden, bubbly cheese on top. Baked at 400F and stuffed after mashing for a satisfying, savory main dish.
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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
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the potatoes
  1. Heat the oven to 400F and bake the russet potatoes for 55-60 minutes until tender. Let them cool slightly, then halve them lengthwise.
Sauté mushrooms
  1. Melt 2 tablespoons of butter in a skillet over medium heat and sauté the minced shallot for 3 minutes. Add the garlic and fresh thyme and cook for 1 minute, until fragrant.
  2. Add the sliced mixed mushrooms to the skillet and cook for 7-8 minutes until golden. Season with salt and pepper.
Make the filling and stuff
  1. Scoop the potato flesh into a bowl and mash with the remaining butter, sour cream, milk, 3/4 cup Gruyere, and fresh parsley. Fold in most of the cooked mushrooms to create a creamy filling.
  2. Fill the potato skins with the mushroom-Gruyere mixture, then top with the remaining Gruyere and the remaining mushrooms. Bake at 400F for 15 minutes until golden.
Finish
  1. Top the baked stuffed potatoes with sour cream and fresh chives before serving. Add truffle salt (optional) to taste.

Notes

For the creamiest filling, mash the potato flesh while it’s still warm so the butter and dairy blend smoothly. Store leftovers covered in the refrigerator for up to 3 days and reheat in a 400F oven until hot. Freezing is not recommended because the potatoes and dairy can turn grainy after thawing; a dietary swap: use a lactose-free sour cream and milk if you need lactose-free.