Ultimate Stuffed Baked Potatoes with Mushrooms

Prepare to elevate your potato game with these Ultimate Stuffed Baked Potatoes with Mushrooms! This recipe transforms humble russets into a luxurious, creamy, and incredibly flavorful meal, perfect as a hearty side or a dazzling main course. With perfectly crisp skins and a rich, savory mushroom filling, every bite is pure comfort and satisfaction.

Ingredients

• 4 large russet potatoes (about 1.5-2 lbs total)
• 2 tbsp olive oil
• 1 tsp sea salt, plus more for seasoning potatoes
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, thinly sliced
• 1/4 cup vegetable or chicken broth (optional, for deglazing)
• 1/2 cup sour cream
• 1/4 cup milk or half-and-half
• 1 cup shredded sharp cheddar cheese, plus more for topping
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp fresh chives, chopped, plus more for garnish
• 1/2 tsp black pepper, plus more to taste

Instructions

1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them thoroughly dry. Pierce each potato several times with a fork.
2. Rub the potatoes with olive oil and sprinkle generously with sea salt. Place them directly on the oven rack and bake for 60-75 minutes, or until they are completely fork-tender. Once done, remove from the oven and let cool slightly, enough to handle.
3. While the potatoes are baking, prepare the mushroom filling. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown, about 8-10 minutes. If desired, deglaze with broth, scraping up any browned bits from the bottom of the pan. Remove from heat and set aside.
5. Once the potatoes are cool enough to handle, carefully slice each potato lengthwise, about two-thirds of the way through, creating a boat. Scoop out the cooked potato flesh into a large mixing bowl, leaving about a 1/4-inch shell around the edges to maintain structure. Be careful not to tear the skins.
6. To the scooped potato flesh, add the sour cream, milk, 1 cup shredded cheddar cheese, Monterey Jack cheese, chopped chives, 1/2 tsp salt, and 1/2 tsp black pepper. Mash with a potato masher or a fork until mostly smooth and creamy. Fold in the sautéed mushroom mixture. Taste and adjust seasoning as needed.
7. Spoon the potato and mushroom filling generously back into the potato skins, mounding it high. Place the stuffed potatoes on a baking sheet.
8. Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until heated through and the tops are slightly golden. If desired, sprinkle with extra shredded cheese during the last 5-10 minutes of baking.
9. Garnish with fresh chopped chives and serve immediately for the ultimate comfort meal.