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Mushroom Swiss Cheeseburger Stuffed Potatoes Recipe

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3.9 from 81 reviews

These Mushroom Swiss Cheeseburger Stuffed Potatoes combine the comfort of baked russet potatoes with a savory mixture of ground beef, garlic sautéed baby bella mushrooms, and melted Gruyere cheese. Topped with a tangy Dijon-mayo sauce and fresh green onions, this hearty dish transforms a classic cheeseburger into a satisfying and flavorful stuffed potato meal.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 4 russet potatoes
  • 1 tablespoon olive oil
  • Kosher salt and pepper, to taste

Mushroom and Beef 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 (divided)

Dijon Sauce

  • ½ cup mayonnaise
  • ⅓ cup Dijon mustard
  • 1 teaspoon honey

Toppings

  • 4 green onions, thinly sliced

Instructions

  1. Preheat and Prepare Potatoes: Preheat your oven to 425°F. Scrub the russet potatoes clean, pat them dry, then rub them with olive oil. Poke several holes all over each potato using a fork, and sprinkle generously with kosher salt and pepper for seasoning.
  2. Bake Potatoes: Place the prepared potatoes directly on the oven rack and bake them for 60 to 90 minutes until they are fork-tender inside.
  3. Sauté Mushrooms and Garlic: While the potatoes bake, heat olive oil in a skillet over medium heat. Add the sliced baby bella mushrooms and minced garlic. Cook, stirring occasionally, until the mushrooms are tender and juicy, about 5 minutes. Season with salt and pepper to taste and then transfer the mushroom mixture to a plate.
  4. Cook Ground Beef and Combine: Using the same skillet, add the lean ground beef and season it with salt and pepper. Cook over medium heat until browned and crisp, breaking the meat apart with a wooden spoon. Stir in 1 teaspoon of Dijon mustard. Return the sautéed mushrooms to the skillet with the beef, stir to combine, then sprinkle some of the grated Gruyere cheese into the mixture and stir until melted and incorporated.
  5. Prepare Stuffed Potatoes: When the potatoes are fully baked, slice each one open at the top and gently pull them apart to create a cavity. Spoon the beef and mushroom mixture evenly into each potato. Drizzle Dijon sauce over the filling, then top generously with the remaining grated Gruyere cheese.
  6. Melt Cheese: Return the stuffed potatoes to the oven and bake for an additional 10 minutes to melt the cheese on top.
  7. Finish and Serve: Remove the potatoes from the oven, drizzle a little more Dijon sauce over each, and garnish with thinly sliced green onions. Serve hot and enjoy!
  8. Make Dijon Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, and honey until the mixture is smooth and creamy. Use this sauce to drizzle over the stuffed potatoes.

Notes

  • Russet potatoes work best due to their fluffy texture when baked.
  • You can substitute Gruyere cheese with Swiss cheese for a similar flavor.
  • The Dijon sauce adds a tangy richness that complements the savory filling—adjust honey to taste for sweetness.
  • For added crispness, broil the stuffed potatoes for 1-2 minutes at the end instead of baking.
  • Ground beef can be substituted with ground turkey or plant-based meat for dietary preferences.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/mushroom-swiss-cheeseburger-stuffed-potatoes-recipe/