Baked Potatoes with Creamy Mushroom Filling: A Comforting Vegetarian Delight

by

Introduction

Imagine a dish that combines the rustic comfort of perfectly baked potatoes with a rich, creamy mushroom filling that will tantalize your taste buds. This recipe transforms simple ingredients into a mouthwatering meal that’s both satisfying and elegant. Perfect for a cozy dinner or an impressive side dish, these stuffed baked potatoes are sure to become a favorite in your culinary repertoire.

Ingredients

For the Baked Potatoes:

  • 3 large potatoes
  • 70 g (5 tablespoons) soft butter
  • Salt and freshly ground black pepper to taste

For the Mushroom Filling:

  • 500 g (1.1 lbs) mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 200 g (¾ cup) sour cream
  • 50 ml (¼ cup) water
  • 60 g (½ cup) cheese, grated
  • Fresh parsley for garnish
  • Salt and black pepper to taste

Step-by-Step Instructions

Preparing the Potatoes:

  1. Preheat oven to 200°C (400°F).
  2. Wash potatoes thoroughly and pat dry.
  3. Pierce potatoes multiple times with a fork.
  4. Bake for 50-60 minutes until completely soft.
  5. Remove from oven and let cool slightly.

Making the Mushroom Filling:

  1. Heat vegetable oil in a large skillet over medium heat.
  2. Sauté chopped onions until translucent, about 3-4 minutes.
  3. Add minced garlic and cook for 30 seconds.
  4. Add sliced mushrooms and cook until they release moisture and brown.
  5. Stir in sour cream and water.
  6. Season with salt and black pepper.
  7. Simmer for 5-7 minutes until sauce thickens.

Stuffing and Final Baking:

  1. Cut baked potatoes lengthwise.
  2. Gently scoop out some of the potato flesh, leaving a thick shell.
  3. Mix scooped potato with soft butter.
  4. Fill potato shells with mushroom mixture.
  5. Top with grated cheese.
  6. Bake for an additional 5-10 minutes at 200°C (400°F) until cheese melts.
  7. Garnish with fresh chopped parsley.

Nutritional Information

Per Serving (Approximate):

  • Calories: 380-420
  • Protein: 12-15g
  • Carbohydrates: 35-40g
  • Fat: 22-25g
  • Fiber: 4-6g

Preparation Time: 15 minutes Cooking Time: 60-70 minutes Total Time: 75-85 minutes Servings: 3

Cooking Tips and Tricks

  • Choose large, starchy potatoes for best results
  • Ensure potatoes are completely cooked before stuffing
  • Don’t skip piercing potatoes to prevent bursting
  • Use a mix of mushroom varieties for deeper flavor
  • Let potatoes rest for a few minutes after final baking

Variations and Substitutions

  • Vegan option: Use plant-based sour cream and cheese
  • Add protein: Mix in crumbled tofu or plant-based ground meat
  • Spice it up: Add smoked paprika or red pepper flakes
  • Different herbs: Try thyme or chives instead of parsley
  • Gluten-free: Ensure cheese is gluten-free

Frequently Asked Questions

Q1: Can I prepare these potatoes in advance? A: Yes, you can partially prepare and refrigerate. Finish baking just before serving.

Q2: What are the best mushrooms to use? A: Button, cremini, or mixed wild mushrooms work wonderfully.

Q3: How do I store leftovers? A: Refrigerate in an airtight container for 2-3 days. Reheat in oven to maintain crispiness.

Q4: Can I freeze stuffed baked potatoes? A: Not recommended, as texture may become watery upon thawing.

Q5: How can I make the filling more creamy? A: Add a splash of cream or extra sour cream to the mushroom mixture.

Storage and Make-Ahead Tips

  • Best consumed immediately after baking
  • Refrigerate unfilled baked potatoes for 3-4 days
  • Prepare mushroom filling up to 2 days in advance
  • Reheat in oven to maintain crispy texture

Bon appétit! Enjoy your delicious baked potatoes with creamy mushroom filling!