French Onion and Mushroom Stuffed Baked Potatoes

French Onion and Mushroom Stuffed Baked Potatoes deliver a delightful burst of flavor combined with a hearty, comforting texture. This savory dish is not only satisfying but also has the advantage of being packed with nutrients, making it an ideal choice for a healthy family meal. The combination of caramelized onions and mushrooms, alongside creamy cheese and fluffy baked potatoes, creates a dish that is as nutritious as it is delicious.

Why make this French Onion and Mushroom Stuffed Baked Potatoes recipe

• Protein-rich: Each bite is filled with protein, thanks to the cheese and mushrooms, making it great for muscle recovery.
• Quick prep: With just a few steps and minimal ingredients, this dish can be on your table in under an hour.
• Meal-prep-friendly: Make a big batch and have meals ready for the week that only need reheating.
• Low-carb option: Perfect for those limiting carbohydrate intake while still enjoying a hearty meal.
• Budget-friendly: Utilizing simple ingredients, this recipe won’t break the bank.

“I never thought stuffed potatoes could be this savory! My kids loved it, and it’s now a weekly staple.” – Happy Customer

How to make French Onion and Mushroom Stuffed Baked Potatoes

To create these French Onion and Mushroom Stuffed Baked Potatoes, all you need are a few kitchen tools: a baking tray, a skillet, a spoon, and a fork. The process is straightforward, combining the delightful sweetness of caramelized onions and the earthy flavor of mushrooms into a delicious filling. If you love fast protein breakfasts, try our Cottage Cheese Pancakes.

Ingredients

• 4 large russet potatoes
• 1 cup mushrooms, chopped
• 1 onion, thinly sliced
• 2 tablespoons olive oil
• 1 cup shredded cheese (such as Gruyere or Swiss)
• Salt and pepper to taste
• Chives for garnish (optional)

These French Onion and Mushroom Stuffed Baked Potatoes can be easily adapted to use what you have on hand. For instance, you could substitute the Swiss cheese for cheddar or even a dairy-free alternative.

Directions

1. Preheat: the oven to 400°F (200°C). Wash and scrub the potatoes, then pierce them with a fork a few times. Bake for 45-60 minutes, until tender.
2. Heat: olive oil in a skillet over medium heat. Add the sliced onions and cook until they are caramelized, about 15 minutes.
3. Add: the chopped mushrooms to the skillet, season with salt and pepper, and cook until the mushrooms are softened.
4. Cut: the baked potatoes in half lengthwise and scoop out some of the flesh, creating a hollow.
5. Mix: the scooped potato with the onion and mushroom mixture, combining well.
6. Stuff: the potato skins with the filling, top with shredded cheese, and return to the oven for another 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish: with chives if desired before serving.

How to serve French Onion and Mushroom Stuffed Baked Potatoes

Serve these stuffed potatoes warm, garnished with fresh chives for an extra pop of flavor. This dish pairs beautifully with a light salad or steamed vegetables for added nutrition and color. You can easily turn them into a complete meal with a side of Creamy Chicken Casserole.

How to store

You can store any leftover French Onion and Mushroom Stuffed Baked Potatoes in the refrigerator for up to four days in an airtight container. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.

For safe storage timing, see USDA FoodData Central.

Tips to make

• Ensure even baking: Always pierce the potatoes multiple times before baking; this allows steam to escape without bursting.
• Perfect texture: Let the sautéed mushrooms cool slightly before mixing with the potatoes; this helps maintain a creamy texture.
• Cheese choice: Gruyere or Swiss will provide the best melt, but feel free to experiment with your favorite cheeses.

Variations

• Vegetarian twist: Add spinach or kale to the filling for an extra nutrient boost.
• Spice it up: Include red pepper flakes or sautéed jalapeños for a kick of heat.
• Ketogenic option: Use cauliflower instead of potatoes for a low-carb version.

FAQs

Can I meal prep French Onion and Mushroom Stuffed Baked Potatoes?

Yes, French Onion and Mushroom Stuffed Baked Potatoes keep well for 3–4 days in the fridge; store in an airtight container.

Can I freeze leftovers?

Freeze portions for up to a month; thaw overnight, then reheat gently.

What substitutions work best?

You can swap the Gruyere cheese for cheddar if desired; just adjust seasoning to taste and texture.

For nutrition insights, visit Healthline.

French Onion and Mushroom Stuffed Baked Potatoes are sure to become a favorite at your dinner table. Feel free to share your experience or any tips in the comments below!

French Onion and Mushroom Stuffed Baked Potatoes

A savory and nutritious dish made with caramelized onions, mushrooms, and creamy cheese stuffed into fluffy baked potatoes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: French

Calories: 410

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large russet potatoes Choose large potatoes for better stuffing.
• 1 cup mushrooms, chopped Any variety of mushrooms can be used.
• 1 piece onion, thinly sliced Yellow or white onions work well.
• 2 tablespoons olive oil For sautéing the onions.
• 1 cup shredded cheese (such as Gruyere or Swiss) Choose a cheese that melts well.
• Salt and pepper to taste Season according to preference.
• Chives for garnish (optional) Adds a fresh touch to the dish.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the potatoes, then pierce them with a fork a few times.
3. Bake the potatoes for 45-60 minutes, until tender.

Cooking the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add the sliced onions and cook until they are caramelized, about 15 minutes.
3. Add the chopped mushrooms to the skillet, season with salt and pepper, and cook until the mushrooms are softened.

Assembly

1. Cut the baked potatoes in half lengthwise and scoop out some of the flesh, creating a hollow.
2. Mix the scooped potato with the onion and mushroom mixture, combining well.
3. Stuff the potato skins with the filling, top with shredded cheese, and return to the oven for another 10-15 minutes, until the cheese is melted and bubbly.
4. Garnish with chives if desired before serving.

Notes

Ensure even baking by piercing the potatoes multiple times. Let sautéed mushrooms cool slightly before mixing to maintain a creamy texture. Experiment with different cheeses for variation.