Mushroom Stuffed Potato Recipe

Elevate your Christmas dinner with these incredibly flavorful and creamy mushroom-stuffed potatoes! Prepare these ahead of time – perfect for Christmas Eve prep – and bake them to golden perfection on Christmas Day. Customize them with your favorite veggies for a unique twist. Leftovers freeze beautifully for a quick and delicious meal later. This recipe is easy to follow and yields a stunning and satisfying side dish.

Prep Time 45 mins
Cook Time 150 mins
Calories 496.9 kcal
Protein 33g
Rating 4.7 (3 Reviews)
Mushroom Stuffed Potato 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mushroom Stuffed Potato

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How to Make Mushroom Stuffed Potato

  1. 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.
  2. Remove potatoes from oven and let cool completely. Once cool enough to handle, slice off the top 1/4 inch of each potato.
  3. 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.
  4. 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.
  5. Overfill each potato skin with the mixture, mounding slightly. Sprinkle the tops with 1/4 cup extra shredded cheddar cheese.
  6. 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

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