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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2

Scrub the potatoes clean and pat dry. Pierce each potato a few times with a fork to allow steam to escape during baking.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Fold the sautéed mushrooms into the mashed potato mixture. Taste and adjust seasoning if needed.

Step 8

Spoon the mashed potato and mushroom mixture back into the potato shells, mounding slightly. Place the stuffed potatoes back onto the baking sheet.

Step 9

Sprinkle the remaining cheddar cheese and parmesan cheese evenly over the tops of the stuffed potatoes.

Step 10

Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1453.2g)

Amount per serving	% Daily Value*
Calories	2048.3

Total Fat 126.3g	0%
Saturated Fat 66.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 286.1mg	0%
Sodium 3934.7mg	0%
Total Carbohydrate 172.3g	0%
Dietary Fiber 20.8g	0%
Total Sugars 19.8g
Protein 74.2g	0%

Vitamin D 40.8IU	0%
Calcium 1607.1mg	0%
Iron 8.2mg	0%
Potassium 4755.1mg	0%

*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.

Source of Calories

Fat: 53.5%

Protein: 14.0%

Carbs: 32.5%