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Loaded Baked Potato-Stuffed Mushrooms
Kathie Clane

Loaded Baked Potato-Stuffed Mushrooms

Savory mushrooms stuffed with loaded baked potato filling, topped with cheese and bacon, baked to golden perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 50 minutes
Servings: 12 stuffed mushrooms
Course: Uncategorized
Cuisine: American
Calories: 111
Ingredients Method Notes

Ingredients
  

  • 12 large mushrooms stems removed
  • 2 medium potatoes peeled and boiled
  • 1/2 cup sharp cheddar cheese shredded
  • 4 slices bacon cooked and crumbled
  • 1/4 cup green onions chopped
  • 2 tbsp sour cream
  • 1 tbsp butter
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • Olive oil for brushing mushrooms

Method
 

  1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean the mushrooms and remove the stems. Lightly brush the caps with olive oil and season with salt. Arrange on a baking sheet.
  2. Make the Filling: Mash the boiled potatoes with butter, sour cream, garlic powder, salt, and pepper until smooth. Stir in half of the cheese, bacon, and green onions.
  3. Stuff the Mushrooms: Spoon the potato mixture into each mushroom cap, mounding slightly. Top with the remaining cheese and bacon bits.
  4. Bake: Place the mushrooms in the oven and bake for 20-25 minutes or until the cheese is melted and bubbly.
  5. Broil for Crispiness: Broil for 2-3 minutes for a golden, crispy topping.
  6. Garnish and Serve: Sprinkle with chopped green onions and serve warm. Enjoy!

Notes

  • If your mushrooms release water during baking, drain the tray halfway through to avoid sogginess.