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
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: Alison's Allspice
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
- 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 ¼ 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.
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