Mushroom and Swiss Stuffed Baked Potatoes

• 4 large baking potatoes
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 cup shredded Swiss cheese
• 1/4 cup milk
• 2 tablespoons butter
• 2 green onions, chopped for garnish

Steps

1. 1 Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45-50 minutes until tender.
2. 2 While potatoes bake, heat olive oil in a skillet over medium heat. Add mushrooms, onion, and garlic, sauté until softened.
3. 3 Stir in thyme, salt, and pepper. Remove from heat.
4. 4 Once potatoes are done, slice them open lengthwise and fluff with a fork.
5. 5 In a small saucepan, melt butter, add milk, and heat until warm. Stir in Swiss cheese until melted.
6. 6 Mix the mushroom mixture into the cheese sauce.
7. 7 Spoon the mixture into each potato.
8. 8 Garnish with chopped green onions and serve hot.

Equipment

• Baking sheet
• Oven
• Skillet
• Fork

Variations

• Add crumbled cooked bacon for a non-vegetarian version.
• Substitute Swiss cheese with cheddar for a sharper flavor.

Substitutions

• If Swiss cheese isn't available, use Gruyère or another melty cheese.
• Use vegetable broth in place of milk for a vegan option.

Pairings

• Perfect with a chilled glass of Chardonnay.
• Great alongside a simple arugula salad with balsamic vinaigrette.

Nutrition

Tips

• For extra crispiness, rub potatoes with olive oil before baking.
• Feel free to add a dash of paprika or hot sauce for a kick.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These potatoes freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of steamed broccoli or a fresh garden salad.
• Pair with a tangy coleslaw for a refreshing contrast.

FAQ