Baked Potato with Sauteed Mushrooms and Onions
Elevate your dinner routine with this hearty and flavorful Baked Potato with Sautéed Mushrooms and Onions recipe. Perfectly baked Russet potatoes with crispy, golden skins are loaded with a savory topping of caramelized onions, golden-brown cremini mushrooms, and fragrant garlic enhanced with fresh thyme. Finished with a dollop of creamy sour cream and a sprinkle of fresh parsley, this dish combines comfort food simplicity with gourmet flair. Whether served as a satisfying vegetarian main course or a show-stopping side dish, this easy recipe is sure to impress. With minimal prep time and big flavors, it’s your go-to for cozy weeknight dinners or upscale entertaining.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms
- 1 large Yellow onion
- 2 cloves Garlic
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Sour cream
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Scrub the potatoes under running water and pat them dry. Pierce each potato several times with a fork.
Rub each potato with 1 tablespoon of olive oil, then sprinkle evenly with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Place the potatoes directly on the middle oven rack and bake for about 50-60 minutes, or until the skins are crispy and the insides are tender when pierced with a knife.
While the potatoes bake, prepare the sautéed mushrooms and onions. Thinly slice the mushrooms and onion, and mince the garlic.
In a large skillet over medium heat, melt the unsalted butter along with the remaining 1 tablespoon of olive oil.
Add the sliced onions to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to soften and caramelize.
Stir in the mushrooms and continue to cook for another 6-8 minutes, or until the mushrooms release their liquid and become golden brown.
Add the minced garlic and thyme leaves to the skillet. Cook for another minute, stirring frequently, until fragrant. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Remove the skillet from heat and cover to keep the mixture warm while the potatoes finish baking.
Once the potatoes are fully cooked, carefully cut a slit in the top of each potato and gently fluff the insides with a fork.
Top each baked potato with a generous spoonful of the sautéed mushrooms and onions mixture, followed by a dollop of sour cream.
Garnish with a sprinkle of fresh parsley and serve immediately.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 296.6 g | 108% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 32.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 473 mg | 36% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 8176 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
