Potatoes are the ultimate comfort food, bringing warmth and satisfaction to any meal. Combine them with the earthy flavor of mushrooms and the creamy nuttiness of Swiss cheese, and you’ve got a dish that elevates the humble spud into something truly extraordinary. These Mushroom and Swiss Stuffed Potatoes are perfect for a cozy dinner or as a standout side dish for guests. They’re hearty, flavorful, and incredibly easy to make. You don’t need to be a professional chef to pull this off—just follow this simple recipe and enjoy every bite.
Ingredients
Here’s what you’ll need to make four servings of Mushroom and Swiss Stuffed Potatoes:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cups cremini or button mushrooms, diced
- 2 teaspoons garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup sour cream or plain Greek yogurt
- 1 cup shredded Swiss cheese (plus extra for topping)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Step 1. Prepare the Potatoes
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly and pat them dry. Pierce each potato a few times with a fork to allow steam to escape.
- Place potatoes on a baking sheet and rub them with a little olive oil. Sprinkle with a pinch of salt and bake for 50–60 minutes, or until they’re tender and easily pierced with a knife or skewer.
- Once baked, remove from the oven and allow them to cool slightly.
Step 2. Cook the Filling
- While the potatoes are cooling, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
- Toss in the mushrooms and sauté for 6–8 minutes, or until the mushrooms release their liquid and it cooks off. Add the garlic, thyme, salt, and pepper, and cook for another 1–2 minutes.
- Remove the skillet from heat and set aside.
Step 3. Hollow Out the Potatoes
- Once the potatoes are cool enough to handle, slice them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about ¼-inch border to keep the skins intact. Place the scooped-out potato in a mixing bowl.
Step 4. Make the Filling
- Mash the scooped-out potato flesh with the butter and sour cream until smooth. Stir in the cooked mushroom mixture and 1 cup of Swiss cheese. Mix thoroughly to combine.
Step 5. Stuff and Bake
- Spoon the filling back into the potato skins, mounding it evenly. Top with a sprinkle of additional Swiss cheese for a gooey, melty topping.
- Place the stuffed potatoes back on the baking sheet and bake at 400°F (200°C) for about 15 minutes, or until the cheese is golden and bubbly.
Step 6. Serve
- Remove the stuffed potatoes from the oven and garnish with fresh parsley, if desired. Serve them warm as a main course or a decadent side dish. They’re perfect paired with a crisp salad or roasted vegetables.
Tips for Customization
- Add protein: Turn these into a complete meal by mixing in cooked bacon, crumbled sausage, or diced ham with the potato filling.
- Cheese swap: Not a fan of Swiss cheese? Try mozzarella, Gruyère, or even sharp cheddar for a different flavor profile.
- Boost the veggies: Incorporate sautéed spinach, kale, or even diced bell peppers alongside the mushrooms.
- Spice it up: Sprinkle some red chili flakes or smoked paprika into the filling if you want a hint of heat.
Serving Suggestions
These Mushroom and Swiss Stuffed Potatoes are versatile enough for any occasion. Serve them as a side for grilled chicken, steak, or salmon on special occasions. For a vegetarian meal, enjoy them on their own alongside a simple green salad. Pair with a glass of white wine or sparkling water with lime for the perfect finishing touch.
Packed with flavor, texture, and cheesy goodness, this recipe is truly a crowd-pleaser. Whether you’re cooking for your family or impressing dinner guests, these stuffed potatoes are guaranteed to bring smiles to the table. Bon appétit!
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