Yields:
6 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
30 Mins
Total Time:
50 Mins
Potatoes stuffed with mushrooms and bacon is a dish that you’ll want to make again and again! Its versatility allows it to be enjoyed as a hearty main course for dinner or as an impressive appetizer using smaller potatoes. Plus, it’s a fantastic make-ahead option, needing only a quick bake before serving. Trust me—it’s absolutely scrumptious, and you’ll soon find it becoming a favorite in your recipe rotation!
More ideas for potato lovers:
Ingredients
Adjust Servings
Instructions
- Thoroughly wash the potatoes (do not peel), then boil in salted water until tender. Cut the potatoes lengthwise in half and gently scoop out the center (leave about 0.4 inch (ca. 1 cm) of potato around the edges). Mash the scooped-out potato pulp with 1 tbsp of butter until it reaches a smooth consistency.
- Dice the bacon and fry in a pan. Add onion, garlic, and mushrooms, and cook until the liquid evaporates. Combine the mushroom/bacon mixture with the mashed potato and sour cream, ensuring that the ingredients are thoroughly mixed for a well-incorporated filling. Add marjoram, and season with salt and pepper.
- Fill the potato halves with the stuffing, then sprinkle with grated cheese. Bake at 375F for 20–30 minutes, or until the cheese melts and slightly browns.