Loaded Potato and Mushroom Bake Recipe

Name: Loaded Potato and Mushroom Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium russet potatoes; ¾ teaspoon salt (or to taste); ½ teaspoon nutmeg; 1 pinch pepper; 4 ounces cream cheese; 2 tablespoons butter; 2 eggs; ¾ teaspoon baking powder; 13-½ cup hot milk; 2 tablespoons roasted garlic, pureed (I used Roasted Garlic Paste); 4 ounces cheddar cheese, cut into small cubes; 1 lb button mushroom, sliced; 1 tablespoon butter; ½ teaspoon dried thyme; salt and pepper; butter, melted to brush top; smoked paprika

Servings: persons

5 medium russet potatoes
¾ teaspoon salt (or to taste)
½ teaspoon nutmeg
1 pinch pepper
4 ounces cream cheese
2 tablespoons butter
2 eggs
¾ teaspoon baking powder
13-½ cup hot milk
2 tablespoons roasted garlic, pureed (I used Roasted Garlic Paste)
4 ounces cheddar cheese, cut into small cubes
1 lb button mushroom, sliced
1 tablespoon butter
½ teaspoon dried thyme
salt and pepper
butter, melted to brush top
smoked paprika

1
["For Potatoes: Peel potatoes, cut in half, and boil in salted water until tender, but firm.", "Drain and dry thoroughly by shaking over heat until moisture disappears.", "Mash potatoes using electric mixer.", "Add salt, nutmeg, pepper, cream cheese, butter, eggs, baking powder, hot milk and roasted garlic puree.", "Beat until fluffy.", "(you may need a little extra liquid to get these nice and fluffy).", "Stir in cheddar cheese cubes, but don't mix so much that the cubes melt into the potato mixture.", "For Mushrooms: Saute mushrooms in 1 tablespoon butter until browned and all liquid has evaporated.", "Season generously with salt and pepper and add thyme.", "Butter a pie plate and line bottom and sides of plate with about 1"" mashed potato mixture.", "Fill centre with mushroom mixture, cover with remaining potato mixture.", "Brush top with melted butter and dust with smoked paprika.", "Bake in a preheated 400F for 20 to 25 minutes or until golden brown and puffed.", "*** Light cream cheese, skim milk and light cheddar cheese can be used to cut back even more on calories and fat ***.", "(This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.", ")."]

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 medium russet potatoes, ¾ teaspoon salt (or to taste), ½ teaspoon nutmeg, 1 pinch pepper, and more.

Yes, Loaded Potato and Mushroom Bake Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!