Mushroom Swiss Twice Baked Potatoes
 
Prep time
Cook time
Total time
 
These mushroom Swiss twice baked potatoes area a creamy cozy comfort food perfect for winter. I love making them when it's cold out because two runs through the oven heats up the house! Try them for your next meatless Monday!
Author:
Recipe type: Main
Cuisine: American
Serves: 4 servings
Ingredients
  • 4 medium russet potatoes or 2 jumbos
  • 2 splashes olive oil, divided
  • 6 oz sliced mushrooms
  • 2 garlic cloves, minced
  • ½ cup sour cream
  • 2 TBS green salsa
  • ¼ tsp each: salt, black pepper, and onion powder
  • 1 cup shredded Swiss cheese, divided
Instructions
  1. Preheat oven to 425 F.
  2. Pierce potatoes all over with a fork. Rub with a splash of olive oil and place on a parchment lined baking sheet. Bake potatoes in the preheated oven for 50 minutes for medium potatoes, and 1 hr 10 minutes for jumbos, turning halfway through cooking.
  3. In a large skillet, saute mushrooms in a splash of olive oil until their liquid is released and starting to evaporate. Remove from heat.
  4. When potatoes are just cool enough to handle, cut in half and scoop out the potato leaving a half inch shell.
  5. Mix the potato with mushrooms, garlic, sour cream, salsa, salt, pepper, onion powder, and ¼ cup Swiss cheese.
  6. Fill each potato shell with the mushroom mixture and place on a parchment lined baking sheet. Top evenly with remaining cheese.
  7. Bake in the preheated oven for 15 minutes, or until cheese is melted and starting to brown.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mushroom-swiss-twice-baked-potatoes/