Double Baked Potatoes with Mushrooms and Cheese
Indulge in the ultimate comfort food with these Double Baked Potatoes with Mushrooms and Cheese, a savory side dish that combines crispy potato skins with a creamy, cheesy filling. Perfectly baked russet potatoes are hollowed out and stuffed with a rich mixture of sautéed cremini mushrooms, garlic, butter, sour cream, and melty cheddar and Parmesan cheese, creating a flavorful balance of textures and tastes. The potatoes are then baked a second time, ensuring golden, bubbly perfection with a touch of crispiness. Simple yet decadent, this dish is ideal for weeknight dinners, holiday gatherings, or as a hearty vegetarian option. Garnished with fresh parsley, these double baked potatoes are as visually appealing as they are delicious.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup cremini mushrooms
- 2 pieces garlic cloves, minced
- 0.5 cup sour cream
- 0.25 cup milk
- 1 cup shredded cheddar cheese
- 0.5 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Scrub the potatoes clean and pat dry. Pierce each potato a few times with a fork to allow steam to escape during baking.
Rub each potato with 1 tablespoon of olive oil and place them on the prepared baking sheet. Bake for 50-60 minutes, or until the potatoes are fork-tender.
While the potatoes are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute. Remove from heat and set aside.
Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out the insides, leaving about 1/4 inch of potato flesh on the skin to create a sturdy shell. Place the scooped-out potato flesh in a mixing bowl.
To the mixing bowl, add the butter, sour cream, milk, 3/4 cup of the cheddar cheese, 1/4 cup of the parmesan cheese, salt, and black pepper. Mash and mix until smooth.
Fold the sautéed mushrooms into the mashed potato mixture. Taste and adjust seasoning if needed.
Spoon the mashed potato and mushroom mixture back into the potato shells, mounding slightly. Place the stuffed potatoes back onto the baking sheet.
Sprinkle the remaining cheddar cheese and parmesan cheese evenly over the tops of the stuffed potatoes.
Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.4 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 413 mg | 32% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1747 mg | 37% | |
*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.
