Ingredients
Potatoes
- 4 russet potatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
Filling
- 8 ounces baby bella mushrooms, sliced
- 4 garlic cloves, minced
- 1 pound lean ground beef
- 1 teaspoon dijon mustard
- 8 ounces gruyere cheese, freshly grated
Dijon Sauce
- ½ cup mayonnaise
- ⅓ cup dijon mustard
- 1 teaspoon honey
Toppings
- 4 green onions, thinly sliced
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). Scrub the russet potatoes clean under running water, then pat them dry completely. Rub each potato with olive oil all over, poke holes all over the skin using a fork to allow steam to escape, and sprinkle generously with kosher salt and freshly ground black pepper.
- Bake potatoes: Place the prepared potatoes directly on the oven rack or a baking sheet and bake for 60 to 90 minutes until the potatoes are fork tender when pierced.
- Sauté mushrooms and garlic: While the potatoes bake, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced baby bella mushrooms and minced garlic and sauté for about 5 minutes, or until the mushrooms are soft, juicy, and golden. Season with salt and pepper and then transfer the mushroom mixture to a plate.
- Cook ground beef: In the same skillet over medium heat, add the lean ground beef and season with salt and pepper. Cook the beef until it is browned and crisp, breaking it apart continuously with a wooden spoon or meat chopper. Stir in 1 teaspoon of dijon mustard until well incorporated. Add the cooked mushrooms back into the skillet with the beef and stir to combine. Sprinkle in some of the freshly grated gruyere cheese and mix until melted and integrated.
- Prepare dijon sauce: In a small bowl, whisk together the mayonnaise, dijon mustard, and honey until smooth and creamy to form the dijon sauce.
- Assemble stuffed potatoes: Once the baked potatoes are finished and cool enough to handle, slice each open lengthwise on top and gently pull apart the sides to create an opening. Spoon the beef and mushroom mixture into each potato generously. Drizzle the dijon sauce over the filling and sprinkle additional gruyere cheese on top.
- Melt cheese: Place the stuffed potatoes on a baking sheet and return to the oven for about 10 minutes to allow the cheese to melt and meld with the filling.
- Garnish and serve: Remove the potatoes from the oven, drizzle with extra dijon sauce, and sprinkle the top with thinly sliced green onions. Serve immediately for a warm, flavorful meal.
Notes
- Russet potatoes work best for baking because of their fluffy interior.
- You can substitute gruyere cheese with aged cheddar if desired.
- Make sure to poke holes in the potatoes to prevent bursting in the oven.
- This recipe can be doubled or tripled to serve more people.
- For a lighter version, substitute ground beef with ground turkey or chicken.
- The dijon sauce can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
