Mushroom-Stuffed Potatoes
Creamy mushroom-stuffed baked potatoes offer a comforting, cheesy flavor with savory mushrooms, perfect as a hearty vegetarian main or side dish for family dinners.
Ingredients
Instructions
- Scrub the potatoes well and bake at 425°F until soft.
- Cut a slice off the top of each potato and carefully scoop out the pulp, leaving a ¼-inch layer inside each shell.
- Melt 1 tablespoon of margarine in a small skillet over medium heat.
- Add the chopped mushrooms and sauté for about 5 minutes.
- Mash the potato pulp with the remaining margarine.
- Add the half and half, salt, and pepper to taste, then beat until fluffy, adding more milk if needed.
- Stir in the sautéed mushrooms.
- Heap the mixture into the potato shells and arrange on a baking sheet.
- Sprinkle with shredded Cheddar cheese.
- Bake at 400°F for 15 minutes or until the cheese is golden brown.
Nutrition & Diet Analysis (per serving)
452
kcal
23% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).