Mushroom Gravy & Swiss Cheese Stuffed Baked Potatoes
If you’re looking for an easy meal option, then you’ve come to right place. These Mushroom Gravy & Swiss Cheese Stuffed Baked Potatoes have it all. Rich, meaty mushroom gravy and brown, bubbly Swiss cheese all stuffed into a fluffy baked potato. It’s good until the last bite.
Happy New Year! Good riddance, 2015. You were okay, but I’m ready for a fresh start. I’m excited about shiny new slate.
Who’s ready to kick some major booty in 2016? Where’s the raised hand emoji when you need it? I know you can’t see me, but my nerdy self is on the other side of the computer frantically waving her hand like a maniac.
I sort of have big plans for 2016. Obviously there will be plenty of delicious recipes, since that’s kind of my thing. By the way, if there’s anything specific you’d like to see featured, don’t be shy. There are plenty of ways to get in touch, so tweet me, shoot me an email, Snap me, or message me on Facebook–I’m all ears (errr, eyes?). I live to please, folks.
I’ve been snapping photos of food for over 4 years now (wow, has it really been that long?). Since I’ve gotten the hang of my fancy camera, I’ve decided to make the move to human models. You know, of the moving variety? Yeah, it’s a bit different and definitely challenging, but that’s what I love about photography. Pretty soon you’ll see a tab added to the top of the site dedicated to my new photography business. If you’re in the Baltimore area and want some mugshots, give me a holla!
I’m sure some of you are on a healthy food kick. Me, not so much. I believe in the everything-in-moderation diet. I eat what I want, when I want it. The word “diet” has no business in my vocabulary. If I even mention the word, my body begins to rebel. I resort to the ol’ reverse psychology technique. I give myself the go ahead to eat anything and everything. I usually end up making healthy decisions anyway, so I do away with the restrictions all together.
I’m all for vegetarian dishes. I welcome them into my life with open arms. Don’t get me wrong, I love me some moo and oink, but sometimes I crave a big plate of veggies. When Squirrel was away for a week back in November, I looked forward to what I call “chick food,” which is the term I use for meatless entrees. The week he was away on his hunting trip, I stuffed myself with Roasted Marinara Pasta Primavera, Sweet Potato Fajita Cottage Cheese Bowls,Roasted Cauliflower Mac & Cheese, and these Mushroom Gravy & Swiss Cheese Stuffed Baked Potatoes.
Stuffed potatoes are all the rage! They became trendy eons ago and have yet to go out of style. Honestly, I don’t think they ever will go out of style.
The potato is timeless.
I selected two of the biggest Idaho® potatoes I could find at my local grocery store. After giving them a scrub, I brushed them with oil and sprinkled them with kosher salt before wrapping them in aluminum foil and baking them at 350 degrees until tender.
After about an hour in the oven, I split them huggers open and stuffed them with homemade mushroom gravy and Swiss cheese. The mushroom gravy is super easy to make. I used meaty portobello mushrooms and fresh thyme to create a rich, flavorful gravy that I generously spoon into the fluffy innards of the baked potato. If you want to get real, add a pad of butter to the hot potato before spooning in the gravy. If you want to keep it healthy, I guess you could skip the butter, but what fun is that?
After your potato is stuffed to the brim and overflowing with gravy. Top that sucker with grated Swiss cheese and throw it under the broiler until the cheese is brown and bubbly. Top with a pinch of fresh chopped thyme and dig in!
Ride that gravy train until your heart’s content.
Mushroom Gravy & Swiss Cheese Stuffed Baked Potatoes
Fluffy baked potatoes get stuffed with rich, meaty mushroom gravy and Swiss cheese. This vegetarian dish is a meal all on its own.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
- 4 large Idaho® Russet potatoes
- 3 tablespoons olive oil, divided
- 8 ounces sliced Portobello mushrooms
- ½ cup chopped onion
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef or vegetable stock
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped rosemary
- 1 cup grated Swiss cheese
- Chopped thyme for garnish (optional)
- Salt and pepper
1. Preheat oven to 350 degrees F. Wash and dry the potatoes. Place each potato on a large square of aluminum foil. Drizzle each potato with a teaspoon of olive oil; roll to coat. Sprinkle each potato with a generous pinch of kosher salt. Wrap the potatoes and place them on a baking sheet. Bake until fork tender, about 1-½ hours.
2. Heat remaining 2 tablespoons of olive oil over medium heat. Add the mushrooms and chopped onion (refrain from salting until the end). Cook, stirring often, until the mushrooms are tender and onions are translucent, about 7-10 minutes. Add the garlic and cook for an additional 1 minute, stirring often. Season with a salt and pepper.
3. Add the butter to the pan and cook until melted. Sprinkle the flour over the mushroom mixture; stir to coat. Cook, stirring often, for 1 minute. Slowly stir in the beef stock. Add the thyme and rosemary to the pan. Bring the mixture to a gentle boil. Allow the mixture to thicken and reduce slightly, about 5 minutes. Season with salt and pepper to taste.
4. Preheat the broiler to high. Line a baking sheet with aluminum foil for easy cleanup.
5. Slice the baked potatoes in half lengthwise, but be sure not to cut the potato all the way through. Press on each end of the potato so that it opens and creates a well. Place the potatoes on the prepared baking sheet. Fill each potato with gravy and top with a ¼ cup of grated Swiss cheese. Place the potatoes under the broiler just long enough for the cheese to melt, about 1 minute. Serve with extra gravy and a garnish of chopped thyme.
Disclosure: This recipe was developed for the lovely folks at Idaho® Potato. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.