Imagine sinking your fork into a perfectly crispy potato shell, revealing a creamy, herb-infused interior topped with golden, crunchy mushrooms that'll make even meat-lovers forget about protein. These Twice Baked Potatoes aren't just a side dish – they're a flavor explosion that transforms the humble potato into a gourmet experience that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup mushrooms, sliced
- 1/2 cup sour cream
- 1/2 cup shredded cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh herbs (thyme, rosemary, etc.)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash the russet potatoes thoroughly and pat them dry with a clean kitchen towel.
- Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with 1 tablespoon of olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until they are completely tender when pierced with a fork. The skin should be crisp and golden.
- While the potatoes are baking, prepare the mushrooms. Heat the remaining olive oil in a skillet over medium-high heat. Add sliced mushrooms and cook until they become golden brown and crispy, about 5-7 minutes.
- Season the mushrooms with salt, pepper, and half of the fresh herbs. Remove from heat and set aside.
- Once potatoes are done, remove them from the oven and let them cool for 5-10 minutes until they're comfortable to handle.
- Cut each potato in half lengthwise. Carefully scoop out the interior, leaving a thin layer of potato attached to the skin to maintain the potato shell's structure.
- In a mixing bowl, mash the potato flesh. Add sour cream, shredded cheese, remaining herbs, salt, and pepper. Mix until smooth and creamy.
- Spoon the potato mixture back into the potato skins, creating a slight mound. Top each potato with the crispy mushrooms.
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the tops are golden and the cheese is melted.
- Remove from the oven, let cool for 2-3 minutes, and serve hot. Garnish with additional fresh herbs if desired.
Tips
- Choose large, uniform russet potatoes for the best texture and easiest stuffing.
- Make sure to thoroughly dry the potatoes before rubbing with oil to achieve that crispy skin.
- Don't rush the mushroom cooking process – letting them get golden and crispy is key to developing deep flavor.
- When scooping out potato flesh, leave a thin layer to help maintain the potato skin's structure.
- For extra richness, experiment with different cheese varieties like sharp cheddar or gruyère.
- Let the potatoes rest for a few minutes after the final bake to allow the cheese to set and flavors to meld.
- Fresh herbs make a huge difference – try mixing thyme, rosemary, and chives for a complex herb profile.
- If you want to make these ahead, you can prepare and stuff the potatoes, then refrigerate before the final bake.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 30mg
