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Stuffed Baked Potatoes With Mushrooms

Stuffed baked potatoes with mushrooms feature a golden, creamy mushroom-Gruyere filling tucked back into crisp potato skins. The filling is sautéed until deeply browned, mashed smooth with sour cream and milk, then baked again until the cheese turns golden.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes baked
  • 4 russet potatoes Baked until tender, then cooled slightly and halved.
mushrooms
  • 2 cup mixed mushrooms Use cremini and shiitake, sliced.
aromatics
  • 1 shallot Minced.
  • 3 garlic Minced.
  • 1 tbsp fresh thyme Leaves only.
  • 1 tbsp fresh parsley Chopped.
butter
  • 4 tbsp unsalted butter Divided: 2 tbsp for sautéing + remaining for mashing.
dairy and cheese
  • 1 cup Gruyere Shredded and divided (about 3/4 cup for mashing, remainder for topping).
  • 1 tbsp sour cream Use as written (1/3 cup total) for the mashed filling and finish.
  • 1 tbsp milk Use as written (1/4 cup total) to loosen mash.
seasoning
  • 0.25 Salt To taste for sautéing and filling.
  • 0.25 pepper To taste for sautéing and filling.
  • 0.1 truffle salt Optional, for extra aroma on top.
chives
  • 0.5 fresh chives For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake and halve the potatoes
  1. Bake the potatoes at 400°F for 55-60 minutes, until a fork slides in easily. Cool slightly, then halve them lengthwise.
Sauté the mushroom filling
  1. Melt 2 tablespoons of the butter in a cast iron skillet and sauté the shallot for 3 minutes until softened. Add the garlic and thyme and cook for 1 minute, until fragrant.
  2. Add the sliced mushrooms and cook for 7-8 minutes until they are golden. Season with salt and pepper.
Mash the potato flesh and combine
  1. Scoop the potato flesh into a bowl. Mash with the remaining butter, sour cream, milk, 3/4 cup Gruyère, and parsley until creamy.
  2. Fold in most of the mushrooms and mix until evenly combined. Spoon the filling back into the potato skins.
Bake until golden
  1. Top each filled potato with the remaining Gruyère and mushrooms. Bake at 400°F for 15 minutes, until the cheese is melted and golden.
  2. Finish with sour cream and fresh chives. Serve hot.

Notes

For the best texture, cool the baked potatoes just until you can handle them, then scoop and mash while still warm so the filling stays silky. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the dairy and potatoes can become grainy. If you want a lighter version, swap the sour cream for Greek yogurt (same amount) for a tangy, higher-protein filling.