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Stuffed Baked Potatoes With Mushrooms

Stuffed baked potatoes with mushrooms are loaded with a creamy, Gruyere-mashed filling and a golden sautéed mushroom mix. Baked until the tops turn golden and finished with sour cream, chives, and optional truffle salt.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 large russet potatoes Bake until tender.
Mushrooms filling
  • 2 cup mixed mushrooms (cremini, shiitake), sliced Sauté until golden for deeper flavor.
Aromatics
  • 1 shallot, minced
  • 3 garlic, minced
  • 1 tbsp fresh thyme
  • 1 tbsp fresh parsley
Dairy and cheese
  • 4 tbsp unsalted butter, divided
  • 0.333 cup sour cream
  • 0.25 cup milk
  • 1 cup Gruyere, shredded and divided
Seasoning and serving
  • 1 salt, pepper, and truffle salt (optional) Use to taste; truffle salt is optional.
  • 1 fresh chives for serving

Equipment

  • 1 sheet pan

Method
 

Bake the potatoes
  1. Heat oven to 400F and bake the russet potatoes on a sheet pan for 55-60 minutes until tender. Cool slightly, then halve lengthwise.
Sauté the mushrooms
  1. Melt 2 tablespoons butter in a skillet over medium heat and sauté the minced shallot for 3 minutes. Add the garlic and thyme and cook for 1 minute.
  2. Add sliced mixed mushrooms and cook for 7-8 minutes until golden. Season with salt and pepper.
Mash and assemble
  1. Scoop potato flesh into a bowl and mash with the remaining butter, sour cream, milk, 3/4 cup Gruyere, and parsley until creamy. Fold in most of the mushrooms.
  2. Fill the potato skins with the mushroom-Gruyere mixture. Top with the remaining Gruyere and mushrooms.
  3. Bake at 400F for 15 minutes until golden. Top with sour cream and fresh chives before serving.

Notes

For the creamiest filling, mash the hot potato flesh thoroughly before adding dairy and cheese, and don’t undercook the mushrooms—golden edges add flavor. Store leftovers in the refrigerator up to 3 days. Freeze is not recommended because the potatoes and sour cream can lose texture after thawing. For a lighter option, use reduced-fat sour cream and milk while keeping the same baking and topping times.