Ultimate Stuffed Baked Potatoes- Mushroom Magic

Prepare to elevate your comfort food game with our Ultimate Stuffed Baked Potatoes, featuring the enchanting touch of ‘Mushroom Magic’. These aren’t just any baked potatoes; they’re a hearty, creamy, and irresistibly flavorful meal packed into a crispy skin, perfect for a cozy dinner or impressive side dish.

Ingredients

• 4 large Russet potatoes (about 10-12 oz each)
• 1 tbsp olive oil
• 1 tsp sea salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 2 tbsp unsalted butter
• 1 lb mixed mushrooms (cremini, shiitake, or button), thinly sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 1/2 cup shredded sharp cheddar cheese, plus more for topping
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh chives, finely chopped, plus more for garnish
• 2 tbsp milk (if needed for consistency)

Instructions

1. Preheat oven to 400°F (200°C). Scrub potatoes clean and pat dry. Pierce each potato several times with a fork. Rub potatoes with olive oil, then sprinkle generously with 1 tsp sea salt and 1/2 tsp black pepper.
2. Place potatoes directly on the oven rack and bake for 60-75 minutes, or until fork-tender. Once cooked, remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).
3. While potatoes are baking, prepare the mushroom filling. In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
4. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. Remove from heat and set aside.
5. Carefully cut each baked potato in half lengthwise. Using a spoon, scoop out the potato flesh into a large bowl, leaving a thin rim of potato attached to the skin to maintain structural integrity. Be careful not to tear the skins.
6. To the scooped potato flesh, add heavy cream, sour cream, shredded cheddar cheese, grated Parmesan cheese, and 1 tbsp of the chopped chives. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste.
7. Fold in the prepared mushroom mixture into the potato filling. If the mixture seems too stiff, add milk a tablespoon at a time until desired consistency is reached.
8. Spoon the potato and mushroom mixture back into the empty potato skins, mounding it generously. Place the stuffed potato halves on a baking sheet.
9. Bake for 15-20 minutes, or until the filling is heated through and lightly golden on top. If desired, sprinkle a little extra cheddar cheese on top during the last 5 minutes of baking.
10. Garnish with remaining fresh chives before serving.