Cheddar Mushroom Stuffed Potatoes
Indulge in the ultimate comfort food with these Cheddar Mushroom Stuffed Potatoes—savory, satisfying, and packed with flavor! Perfectly baked russet potatoes are transformed into creamy vessels of goodness, stuffed with a rich blend of sautéed mushrooms, tangy sour cream, and sharp cheddar cheese. Each potato is crowned with a melty, golden layer of cheese and topped with fresh green onions for a pop of color and brightness. The addition of garlic and a hint of paprika takes this dish to the next level, making it an irresistible side dish or a hearty vegetarian main. Whether you're hosting a dinner party or craving cozy, oven-baked deliciousness, these stuffed potatoes are sure to impress!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup white or cremini mushrooms
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream
- 2 tablespoons heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons green onions, chopped
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, pat them dry, and prick each one a few times with a fork.
Rub the potatoes with olive oil and place them on a baking sheet. Bake for 45-50 minutes, or until the potatoes are tender and easily pierced with a knife.
While the potatoes are baking, clean and slice the mushrooms. Heat the butter in a large skillet over medium heat and sauté the mushrooms until they release their moisture and begin to brown, about 5-7 minutes.
Add the minced garlic to the mushrooms and cook for another 1-2 minutes, stirring frequently. Season the mixture with salt and black pepper, then remove from heat.
Once the potatoes are baked, remove them from the oven and allow them to cool slightly. Cut off the top third of each potato lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
In a mixing bowl, combine the potato flesh, sautéed mushrooms, sour cream, heavy cream, and half of the shredded cheddar cheese. Mash and mix until the ingredients are well blended and creamy.
Spoon the filling back into the potato shells, mounding it slightly. Sprinkle the remaining cheddar cheese over the top of each stuffed potato.
Return the stuffed potatoes to the baking sheet and bake in the oven for another 10-15 minutes, or until the cheese on top is melted and bubbly.
Garnish with chopped green onions and a sprinkle of paprika, if desired. Serve hot and enjoy your Cheddar Mushroom Stuffed Potatoes!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 14.9 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1063 mg | 82% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4040 mg | 86% | |
*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.
