Ultimate Stuffed Baked Potatoes- Mushroom Magic

Prepare to elevate your comfort food game with these incredible Ultimate Stuffed Baked Potatoes! Each fluffy, perfectly baked potato is generously filled with a creamy, savory mixture bursting with earthy mushroom magic. This dish is a hearty meal in itself, guaranteed to impress and satisfy.

Ingredients

• 4 large Russet potatoes (about 10-12 oz each)
• 2 tbsp olive oil, plus more for potatoes
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
• 1/4 cup dry white wine or vegetable broth (optional)
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream or Greek yogurt
• 1/2 cup shredded sharp cheddar cheese, plus more for topping
• 1/4 cup shredded Gruyere or Parmesan cheese
• 2 tbsp chopped fresh chives, plus more for garnish
• 1 tbsp chopped fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pat them dry, and rub each with a little olive oil and a sprinkle of salt. Pierce each potato several times with a fork.
2. Place the potatoes directly on the oven rack and bake for 60-75 minutes, or until very tender when squeezed.
3. While the potatoes are baking, prepare the mushroom filling. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the diced onion and cook until softened, 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 brown beautifully, about 8-10 minutes. If using, deglaze with white wine or vegetable broth, scraping up any browned bits from the bottom of the pan, and cook until the liquid has evaporated. Remove from heat and set aside.
5. Once the potatoes are done, carefully cut each potato in half lengthwise. Scoop out the fluffy potato flesh into a large bowl, leaving a thin border attached to the skin to maintain its shape. Be careful not to tear the skins.
6. To the scooped potato flesh, add the warm milk, sour cream, cheddar cheese, Gruyere (or Parmesan), 2 tbsp chives, and fresh thyme. Mash until smooth and creamy. Season generously with salt and freshly ground black pepper to taste.
7. Fold about two-thirds of the mushroom mixture into the mashed potato filling. Reserve the remaining mushrooms for topping.
8. Spoon the potato and mushroom mixture back into the potato skins, mounding it generously. Place the stuffed potatoes on a baking sheet.
9. Sprinkle the remaining shredded cheddar cheese (if desired) and the reserved mushroom mixture over the tops of the stuffed potatoes.
10. Return the stuffed potatoes to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the tops are lightly browned.
11. Garnish with extra fresh chives before serving. Serve hot and enjoy!