Twice Baked Potatoes With Mushrooms
Mushroom mashed potatoes elevate these baked potatoes. The potatoes are baked, stuffed, and then baked again until browned.
Twice baked potatoes are always a hit, and this version gets a savory upgrade with mushrooms mixed into the mashed filling. The earthy flavor of sautéed mushrooms pairs beautifully with the creamy potatoes, and the crispy cheese topping adds the perfect finish.
You can dress them up with bacon, roasted garlic, or herbs, or keep them simple with just butter, milk, and cheese. They’re hearty enough to stand in as a vegetarian main dish or make a delicious side for steak, pork chops, or roast chicken.
What You’ll Like About This Dish
Easy to customize. Add cheese, herbs, bacon, or garlic to suit your taste or what you have on hand.
Mushroom lovers’ favorite. The sautéed mushrooms add depth and umami to every bite.
Make ahead friendly. Stuff them in advance and bake them just before serving.
Comfort food classic. A baked potato with a creamy mashed center and crisp cheesy top is always satisfying.
Ingredient Notes
- Baking potatoes: Choose large, firm russet potatoes with smooth skins.
- Mushrooms: White button or cremini work well—chop them finely so they mix evenly into the mash.
- Butter: Adds flavor to both the mushrooms and the mashed potatoes.
- Milk: Warm it before adding to the potatoes to keep the texture smooth.
- Cheddar cheese: Optional, but adds a sharp, melty topping.
- Chives or parsley: A fresh finish that brightens the rich potatoes.
Steps to Make Twice Baked Potatoes With Mushrooms
- Bake the scrubbed potatoes until very tender.
- Sauté the mushrooms in butter until softened and any liquid evaporates.
- Heat the milk just before assembling.
- Slice the tops off the potatoes and scoop out the insides into a bowl.
- Mash the hot potatoes with warmed milk, season with salt and pepper.
- Stir in the sautéed mushrooms and butter.
- Fill the potato shells with the mashed mixture.
- Top with shredded cheese and return to the oven to bake until browned.
- Garnish with chopped chives or parsley.
Tips for Success
- Microwave the milk briefly or heat in a small saucepan—cold milk can make the mash gluey.
- Use a melon baller or spoon to scoop out the potato centers gently without tearing the shells.
- For crisper skins, bake the filled potatoes directly on a baking sheet or oven rack.
- Try mixing in sour cream or cream cheese for extra richness.
Recipe Variations
- Cheddar cheese. Add ½ cup to the mashed mixture or just sprinkle on top.
- Roasted garlic. Mash in 2 to 3 cloves of soft, roasted garlic with the potatoes.
- Green onions. Stir in chopped green onions and garnish with green tops.
- Bacon or ham. Mix in finely chopped cooked bacon or ham for smoky flavor.
- Sour cream. Replace some or all of the milk with sour cream for tangy richness.
Serving Suggestions
- Serve alongside steak, pork chops, or roasted chicken.
- Pair with a crisp green salad for a lighter main dish option.
- Add steamed green beans or sautéed spinach for a complete vegetarian meal.
- Garnish with extra cheese or a dollop of sour cream, if desired.
How to Store
Refrigerate: Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. Let them cool completely before sealing.
Freeze: Freeze twice-baked potatoes (unbaked or baked) on a tray until solid, then transfer to freezer-safe bags. Label and freeze for up to 2 months.
To Reheat: Reheat thawed or refrigerated potatoes in a 350°F oven until heated through and the tops are crisp, about 15–20 minutes. You can also microwave them in a pinch, though the skins won’t be as crisp.
Twice Baked Potatoes With Mushrooms
Ingredients
- 4 large baking potatoes
- 3 tablespoons butter
- 4 ounces mushrooms, chopped
- 1/3 cup milk
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar cheese
- chopped chives or fresh parsley, for topping
Instructions
- Preheat the oven to 425 F.
- Scrub potatoes and prick them with a fork in several places. Place the potatoes on a rack and bake for 45 to 55 minutes or until very tender.
- Meanwhile (about 10 minutes before the potatoes are done), in a skillet over medium heat, melt the butter. Sauté the mushrooms until they are tender and the liquid has evaporated; set aside.
- Just before the potatoes are done, heat the milk in a saucepan or microwave just until hot.
- Slice a thin slice from the top of each potato. Scoop the potato out into a bowl leaving shell intact.
- Add the heated milk to the potatoes in the bowl and beat until fluffy. Season with salt and pepper, to taste.
- Stir the hot mushrooms and butter into the potatoes.
- Pile the potato mixture into the shells.
- Sprinkle with the shredded cheese.
- Place the potatoes back in the oven and bake until browned.
- Garnish with chives or parsley.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
