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Stuffed Baked Potatoes With Mushrooms

Stuffed baked potatoes with mushrooms are loaded with a creamy mash and a golden mushroom-Gruyère filling, then baked until bubbly and browned. Finished with sour cream and fresh chives for a restaurant-style bite.
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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
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake and prep the potatoes
  1. Bake the russet potatoes at 400°F for 55-60 minutes, until tender when pierced. Cool slightly, then halve lengthwise.
Cook the mushroom filling
  1. Sauté the minced shallot in 2 tablespoons of butter at medium heat for 3 minutes, stirring occasionally, until softened. Add the minced garlic and fresh thyme and cook for 1 minute, until fragrant.
  2. Add the sliced mixed mushrooms and cook for 7-8 minutes until golden, then season with salt and black pepper. Keep them warm while you prepare the potato mash.
Make the filling and stuff the skins
  1. Scoop the potato flesh into a bowl and mash, keeping some texture if you like. Mash with the remaining butter, sour cream, milk, 3/4 cup of the shredded Gruyère, and the parsley until creamy.
  2. Fold in most of the cooked mushrooms, then fill the potato skins with the creamy mushroom-Gruyère mixture. Press lightly so the filling sits level.
Bake until golden
  1. Top the stuffed potatoes with the remaining Gruyère and the remaining mushrooms. Bake at 400°F for 15 minutes until golden and bubbling.
  2. Finish by adding sour cream and fresh chives on top right before serving for a fresh, bright cue.

Notes

For extra crispy edges, place the halved potatoes cut-side down on the hot sheet pan for the first 5 minutes of the final bake. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the potatoes and sour cream filling can lose texture. For a lighter swap, use light sour cream and reduce the Gruyère slightly.