Twice Baked Mushroom and Gruyére Potatoes
Prep time: 15 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 25 mins
  • 4 russet potatoes
  • 2 tbsp butter
  • 8 oz white mushrooms, chopped
  • ½ cup sour cream
  • ¼ cup milk
  • Salt, to taste
  • ½ cup shredded Gruyére cheese
  • ½ tsp dried thyme
  • Canola oil
  1. Preheat the oven to 400 degrees F.
  2. Wash and dry the potatoes, then rub them well with canola oil.
  3. Place the potatoes on a baking sheet and bake for 1 hour.
  4. Remove the potatoes and allow to cool for 15 minutes.
  5. In the meantime, melt the butter in a skillet over medium heat, then add the chopped mushrooms.
  6. Sauté the mushrooms over medium heat, stirring occasionally, until they are brown (about 7 minutes).
  7. Slice the potatoes in half and scoop out the baked potato pieces into a mixing bowl, leaving some around the edge.
  8. Add the milk, sour cream and salt and mash.
  9. Add the mushrooms and cheese, leaving some for topping later, and stir.
  10. Fill the potato shells and place on the baking sheet and add additional cheese and mushrooms to the top.
  11. Bake for 10 minutes, until cheese is melted.
Makes 8 potato halves
Recipe by My San Francisco Kitchen at