Loaded baked potatoes are something I’ve had a love affair with ever since my college days. They were a great way to get a cheap, and still delicious, dinner. Yep, I love a baked potato as a meal. I don’t need anything else. These mushroom and onion baked potatoes are great as either a main dish or a side. They aren’t shy on the mushrooms. You won’t go searching for them. You’re going to get plenty in each and every bite. Cooked perfectly, this is a favorite potato of mine!
The bigger the potatoes you use for your mushroom and and onion baked potatoes, the more of the yummy mushroom and onion mixture you can pack inside. But, on the off chance you end up with leftover stuffing, you cannot go wrong with using it as a topping for grilled burgers. It’s fantastic on burgers. And it’s great in omelets too! So make extra, you’ll love it!
Whether you cook your potatoes in the oven or on a grill, potato nails help ensure they cook nice and evenly! And they look kinda cool too!
Also try my cheesy broccoli baked potatoes.
Mushroom and Onion Baked Potatoes
Ingredients
For the potatoes
- 4 large Russet potatoes scrubbed clean, patted dry
- vegetable oil
- kosher salt
- mozzarella shredded, for topping, if desired
For the mushroom mixture
- 3 tablespoons butter
- 2 tablespoons Worcestershire Sauce
- 1 pound white button mushrooms washed, patted dry, sliced
- 1 large sweet onion sliced thinly
- 3 cloves garlic minced
- kosher salt to taste
- ground black pepper to taste
Instructions
For the potatoes
- Preheat oven to 400 F
- Pierce each potato 4 times with a sharp knife.
- Brush potatoes with oil.
- Sprinkle some salt onto a plate and roll the potatoes in the salt.
- Place potatoes directly on the oven center rack. You might want to put a baking sheet lined with foil beneath them to catch any drippings.
- Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
- When ready to serve, poke the tops of the potatoes with a fork in cross pattern (i.e. from edge-to-edge and top-to-bottom). Pretend you are tracing the lines you would make if cutting the potatoes with a knife. Then, grab the potatoes from the ends and squeeze. The potatoes will open up perfectly. Fluff with the fork before adding the mushroom mixture.
- Top with cheese if desired. Place the potatoes under the broiler for a minute or two if you want to melt and toast the cheese.
For the mushroom mixture
- Melt butter in a large skillet over medium-high heat.
- Stir in the Worcestershire sauce.
- Add the mushrooms and cook until they start to soften, about 5 minutes, stirring gently on occasion.
- Add the onions and stir. Cook another 5 minutes, stirring gently on occasion, until the onions are just softened.
- Reduce heat to low. Add the garlic and season with salt and pepper, to taste. Stir and cook another 2-3 minutes or until the garlic is cooked.
- Remove from heat until ready to use.
Nutrition
Nutritional values are approximate.
