*This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Here’s a really fun twist on traditional loaded baked potatoes…..how about a bite-size version stuffed into a baby portabello mushroom?! If you love everything about a loaded baked potato, then you must try this appetizer version that’s fun to eat and serve. You get all that cheesy, flavorful potato goodness in a small, tasty package. It’s also a great way to use up leftover mashed potatoes!
- 16 oz whole baby portobello mushrooms
- 1 cup sharp cheddar cheese, shredded from block
- 1 cup prepared mashed potatoes, made from Idaho® russet potatoes
- ½ stick butter, melted
- 2 tbsp fresh chives, finely chopped
- 4 pieces bacon, cooked and crumbled
- 2 tbsp sour cream
- Preheat oven to 350 degrees F
- Remove stems from baby bellas and gently carve out the center with a small spoon
- In a large bowl, combine mashed potatoes, cheese, chives, sour cream and bacon
- Stir to combine
- Spoon filling generously into each mushroom (I use a small scooper) and place mushrooms into a shallow baking dish
- Drizzle mushrooms with butter and bake for 30-40 minutes, until lightly golden on top
- Serve immediately
I’m not sure about you, but I could eat this filling right out of the bowl!
These flavors go together so beautifully….
No time to peel, boil and mash potatoes? No worries! Just scrub a couple of Idaho® russet potatoes under running water, pat dry and prick a few times with a fork. Place on a microwave-safe plate and cook for 5 minutes. Flip potatoes over and cook 5-6 minutes more, until potato pierces easily with a fork. Scoop flesh from baked potato and add just enough milk or cream to get a mashed potato consistency (it won’t take much). Measure out 1 cup mashed potatoes for your recipe. For more delicious potato inspiration, be sure and follow Idaho® Potatoes on Pinterest, Facebook, Twitter and Instagram.
Now, be sure and check out all of the amazing potato creations from my Sunday Supper friends below!
- 10 Potato Toppings by Sunday Supper Movement
- Baby Duchess Potato Bites by Cosmopolitan Cornbread
- Bacon and Blue Cheese Stuffed Potatoes by That Skinny Chick Can Bake
- Broccoli Cheddar Stuffed Potato Skins by Alida’s Kitchen
- Cheesy Bacon Potato Patties with Avocado Cream by I’m Not the Nanny
- Cheesy Taco Potato Bites by Flavor Mosaic
- Fully Loaded Baked Potato Skins by Serena Bakes Simply From Scratch
- Honey Sriracha Fries with Crème Fraiche by Whole Food | Real Families
- Indian Spiced Potato Pastry Shells by Soni’s Food
- Loaded Baked Potato Stuffed Mushrooms by Amee’s Savory Dish
- Loaded Baked Potato Dip by Life Tastes Good
- Mini Potato Crab Cakes by Magnolia Days
- Potato and Chorizo Bites by Family Foodie
- Purple Potato Puffs by Bobbi’s Kozy Kitchen
- Smoky Paprika Potato Kebabs with Bacon and Blue Cheese Dip by Food Done Light
- Smoky Potato Pie Cups by Cindy’s Recipes and Writings
- Spanish Potato Skewers with Paprika Dipping Sauce by Rhubarb and Honey
- Spiralized Shoestring Garlic Truffle Fries with Aioli by The Wimpy Vegetarian
- Two-Bite Potato Salad Cups by Shockingly Delicious
- Waffled Twice Baked Potato Pancake Bites by A Kitchen Hoor’s Adventures
- Window Pane Potato Chips by Grumpy’s Honeybunch
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