It is really cold this week. When the temperatures drop like this, I love to find meals that have my oven on for a long time to heat up the house! Mushroom Swiss twice baked potatoes do the trick with not one, but two oven bakes!
This twice baked potato recipe is also a creamy, cozy, comfort food perfect for cold winter days! Check out my suggestions for variations to find some healthy mix-ins!
Another great reason to try these potatoes: they make really great leftovers! Just zap them in the microwave until hot. Easy peasy.
I love having leftover for lunches. With these potatoes, you can have a light lunch by only enjoying a half a potato with small salad, or a leftover vegetable side.
Variations to the Mushroom Swiss Twice Baked Potatoes recipe:
- Healthy mix-ins: Try spinach or white beans (or both!) if you want to increase the fiber and nutrients in this recipe.
- I added green salsa for just a hint of acidity and spice to elevate flavors. 1-2 tsp lemon juice would do the trick too. Taste test and increase onion powder as needed.
- If you want to reduce cooking time, try microwaving the potatoes for about 5 minutes before baking. This should reduce baking time by about 15 minutes.
Mushroom Swiss Twice Baked Potatoes
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!
- Prep Time: 15 mins
- Cook Time: 1 hour 5 mins
- Total Time: 1 hour 20 mins
- Yield: 4 servings
- Category: Main
- Cuisine: American
Ingredients
- 4 medium russet potatoes or 2 jumbos
- 2 splashes olive oil, divided
- 6 oz sliced mushrooms
- 2 garlic cloves, minced
- 1/2 cup sour cream
- 2 TBS green salsa
- 1/4 tsp each: salt, black pepper, and onion powder
- 1 cup shredded Swiss cheese, divided
Instructions
- Preheat oven to 425 F.
- 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.
- In a large skillet, saute mushrooms in a splash of olive oil until their liquid is released and starting to evaporate. Remove from heat.
- When potatoes are just cool enough to handle, cut in half and scoop out the potato leaving a half inch shell.
- Mix the potato with mushrooms, garlic, sour cream, salsa, salt, pepper, onion powder, and 1/4 cup Swiss cheese.
- Fill each potato shell with the mushroom mixture and place on a parchment lined baking sheet. Top evenly with remaining cheese.
- Bake in the preheated oven for 15 minutes, or until cheese is melted and starting to brown.
Looks and sounds delicious!
Can you freeze these potatoes after prepared, excluding the last step?
A lot of twice baked potatoes you can freeze and then the recipe tells you how long to bake when you pull it out of the freezer. Would this work with yours, with the mushrooms?
Yes, these will freeze well! You cook the liquid out of the mushrooms first, so their texture will not change much when frozen. If cooking from frozen, they will take about an hour, I would wait and add the cheese in the last 15 minutes.
Potatoes is the ultimate comfort food and your twice baked potatoes sounds great. The salsa sounds delicious!
Thank you for sharing at Fiesta Friday!
Thank you Petra! I totally agree, potatoes are the best comfort food!
I used to always order the mushroom swiss burgers at a restaurant I ate at – it was always a go to for me! I love the idea of this in a twice baked potato. It’s a meal in itself! Or a perfect side!
Thanks for sharing this at Fiesta Friday!
Mollie
I totally agree, it’s a great meatless main, or can pair with many other main dishes well! Thanks for stopping by!
A great idea for weeknight dinner – I’ve pinned it for later on my board!
Delicious!
Thanks for the Pin! I hope you love the recipe!
Your Potatoes look awesome! Happy to see you here at Full Plate Thursday and thanks so much for sharing with us.
Miz Helen
Thank you Miz Helen! Have a great week!
I am so obsessed with mushrooms right now, these sound so delicious!
Recently I have been obsessed with swiss! The mushrooms and swiss make a great combo, Thanks Kat!
These potatoes look amazing- I am a baked potato lover – what a satisfying side for a winter night!
I love baked potatoes too! Thanks Judee!
Yummmm what a perfect comfort food for this time of year!
I totally agree!
I am drooling here reading your recipe, Allison!So many of my favorite flavors in this.Love the idea of using the green salsa too.
Green salsa is one of my favorites! Thanks Sandhya!