Baked cheesy stuffed potatoes with mushrooms

Baked cheesy stuffed potatoes with mushrooms are crispy on the outside and creamy and tasty on the inside.
These stuffed potatoes are the perfect side dish or even an appetizer for any occasion.
For example, for Thanksgiving, these cheese and mushroom stuffed potatoes would be perfect as a side dish to accompany the stuffed turkey.
But even served for Christmas dinner, they will be enjoyed by all.
Preparing baked stuffed potatoes is not complicated at all, but it does require two types of cooking.
In fact, potatoes are first boiled in salted water for about 30-40 minutes (depending on their size), then, once stuffed, they are baked in the oven for 15-20 minutes and are ready to be enjoyed.

Baked cheesy stuffed potatoes with mushrooms

Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time50 Minutes
  • Serving4
  • CuisineItalian


4 potatoes (medium large)
300 g mushrooms (champignon fresh or frozen)
1 clove garlic
q.s. parsley (chopped)
q.s. extra-virgin olive oil
3 tablespoons besciamella sauce
150 g cheese (shredded Asiago, smoked provola cheese, cheddar, Gruyere, Mexican blend, or your favorite)
q.s. salt
q.s. pepper


1 Plate
1 Fork
1 Pot
1 Baking Dish


Cook the mushrooms.

Cut off the end of the mushroom stems.
Carefully wash the mushrooms under running water to eliminate any trace of soil, then slice them thinly.

Pour the oil into a frying pan and add the peeled and crushed garlic clove.
Add the mushrooms and cook over high heat for about ten minutes or until the vegetation water has completely evaporated.
Season with salt and pepper, add the chopped parsley and set aside.

Prepare and cook the potatoes.

Wash potatoes thoroughly with a brush to remove any traces of soil.
Place potatoes in a large pot and cover completely with cold water. Add a handful of coarse salt and place on the stove.

From the time of boiling, cook the potatoes for 30-40 minutes or until they are easily pierced with a fork.
The cooking time will depend on the size of the potatoes.
Drain the potatoes, pat dry and let them cool.

Scoop out inside of potatoes.

When the potatoes have cooled, gently cut the top of the potatoes lengthwise, using a sharp knife (photo 1).
Once this is done, gently hollow out each potato with a spoon, leaving the skin intact and an edge of about approximately 1/8-1/4-inch (photo 2).

Prepare the filling.

Transfer the inside of the potatoes to a plate and mash with a fork (photo 3).
Add half the grated cheese, béchamel, salt and pepper to the mashed potatoes and stir to mix the ingredients well (photos 4-5).
Lastly, add the mushrooms and mix (photo 6).
Season with salt and pepper if necessary.

Staff the potatoes.

Photo 7. Season the inside of the potato shells with salt and pepper.
Fill each potato with the freshly prepared filling.

Photo 8. Oil the bottom of a baking dish and arrange the stuffed potatoes in it.
Generously cover each potato with the remaining shredded cheese.

Bake the stuffed potatoes.

Transfer the pan to a preheated 400°F (200°C) oven and bake for about 15-20 minutes or until the cheese is well melted and begins to grate.

Serve the Baked cheesy stuffed potatoes with mushrooms.

Once cooked, let the Baked cheesy stuffed potatoes with mushrooms cool for a few minutes, then serve at the table.

You might be interested in:
Italian style baked fennel with ham
Potato Frittata with Pumpkin and Sausages

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