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Vegetarian, Northern, Eastern and Western France

Stuffed baked potatoes with mushrooms and salad

Stuffed baked potatoes with mushrooms and salad make a complete meal for 4 people, ready in 1 hour 15 minutes, easy to make, for €1.70 per person. The key to success is baking the potatoes long enough in their skins so the flesh turns tender, then finishing under the broiler until the cheese turns golden.

Here are big baked potatoes stuffed with mushrooms and cheese, broiled until golden, with a crisp salad on the side.

Stuffed baked potatoes with mushrooms and salad
Total time
1 h 15
Difficulty
Easy
Cost per person
€1.70
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

A potato baked long enough in the oven turns soft inside while the skin crisps up. Once scooped out, the flesh gets mixed with cream and mushrooms that were sauteed just briefly, still a bit firm, seasoned with shallot and parsley. Gruyere melts on top into a golden crust that pulls everything together, the soft filling against the crunchy top.

This is the kind of dish to make on a calm weeknight or a relaxed Sunday, whenever you have time to let the oven do its work. Kids like digging into their own potato like a little bowl to fill, and the salad on the side brings just enough freshness against the melted cheese.

The ingredients

4 people

Fruits and vegetables

  • Large potatoes 4
  • Button mushrooms 300 g
  • Shallots 2
  • Parsley 3 sprigs
  • Green salad 1

Dairy

  • Thick creme fraiche 4 tbsp
  • Grated gruyere 100 g
  • Butter 20 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Mustard, Gluten

The step by step recipe

  1. Wash the potatoes, prick them, and bake at 200°C. 50 min

    Place them directly on the oven rack, the skin turns crisp.

  2. Meanwhile, slice the mushrooms and shallots and saute them in the butter. 10 min

    Saute over high heat so the mushrooms stay firm.

  3. Cut the potatoes in half, scoop out the flesh leaving a border, and mash it with the cream.

    Leave a 1 cm border so the skin holds together well.

  4. Mix the flesh with the mushrooms, parsley, salt, and pepper, then fill the potato skins.

    Taste the filling before stuffing, it's the time to adjust the seasoning.

  5. Sprinkle with gruyere and broil for 10 minutes, then serve with the dressed salad. 10 min

    Finish under the broiler for golden, crispy cheese.

Our tips to get it right

  • Pick a starchy potato variety like russet, it mashes more easily and soaks up the cream better.
  • Drain the sauteed mushrooms well before mixing them into the flesh, otherwise the filling turns watery and won't hold together.
  • For an even crispier skin, rub the potatoes with a bit of oil before baking.

The variations

  • Swap the gruyere for comte or emmental, the gratin takes on a slightly milder flavor.
  • Add pan fried bacon bits with the mushrooms for a richer version.
  • For kids, mash the filling a bit finer and cut back on the pepper.

What to serve it with

  • A well dressed green salad
  • Roast chicken breast
  • A vegetable soup starter

Storage

Stuffed potatoes keep for 2 days in the fridge in a sealed container. You can freeze them before the final broiling step, once filled but not topped with cheese. Reheat in the oven so the skin stays crisp, then add the cheese and finish under the broiler.

Questions about this dish

Can you prepare stuffed potatoes ahead of time?

Yes, you can bake and stuff the potatoes, then keep them in the fridge for several hours before broiling. Add the gruyere and pop them in the oven right before serving.

Can you use a different mushroom instead of button mushrooms?

Yes, oyster mushrooms or cremini mushrooms work well here. Keep the same quick, high heat cooking time so they stay firm.

How do you keep the potatoes from bursting in the oven?

Prick the skin in several spots before baking so steam can escape without the potato splitting. It's a simple step but an essential one.

Can you freeze this dish?

Yes, freeze the stuffed potatoes before adding the cheese, in an airtight container. Thaw in the fridge, then top with cheese and finish baking in the oven.

How long does it take to make stuffed baked potatoes with mushrooms and a side salad?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in stuffed baked potatoes with mushrooms and a side salad?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does stuffed baked potatoes with mushrooms and a side salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard, gluten. Always check the labels of the products you buy.

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