Ingredients for Mushroom Stuffed Potato
- Baking Potatoes
- Canned Mushrooms
- 2 tablespoons butter
- Sour Cream
- Cheddar Cheese
- Monterey Jack Cheese
- 1 teaspoon granulated garlic
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How to Make Mushroom Stuffed Potato
- Preheat oven to 350°F (175°C). Wash and pierce 4 large russet potatoes several times with a fork. Bake for 1 hour to 1 hour and 30 minutes, or until easily pierced with a fork.
- Remove potatoes from oven and let cool completely. Once cool enough to handle, slice off the top 1/4 inch of each potato.
- Gently scoop out the potato flesh, leaving a 1/4-inch border around the edges of each potato skin. Roughly mash the scooped-out potato.
- In a large bowl, combine the mashed potato with 1 cup sautéed mushrooms (see ingredient list for details), 1/2 cup shredded cheddar cheese, 1/4 cup chopped onion, 2 tablespoons butter, 1 tablespoon milk or cream, 1 teaspoon granulated garlic, salt and pepper to taste. Mix well.
- Overfill each potato skin with the mixture, mounding slightly. Sprinkle the tops with 1/4 cup extra shredded cheddar cheese.
- Bake for 30-40 minutes, or until the cheese is melted and bubbly, and the potatoes are heated through.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
6g
Fat
104g
Carbs
11g