Ingredients
Scale
- 4 large Russet potatoes
- 1 cup mushrooms, finely chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup sour cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and wash the potatoes, poking holes in them.
- Bake the potatoes for 45 minutes or until tender.
- Heat olive oil in a skillet, sauté onion and garlic until translucent.
- Add chopped mushrooms to the skillet and cook until soft, seasoning with salt and pepper.
- Remove from heat, stir in sour cream and half of the cheese.
- Cut baked potatoes in half, scoop out some flesh, and mix it into the mushroom filling.
- Spoon the mixture back into the potato skins, top with remaining cheese, and bake for another 10-15 minutes until cheese is melted.
Notes
- For added flavor, use a mix of different cheeses.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg