A Comfort Food Classic That Never Fails
If there’s one dish that perfectly combines comfort, flavor, and indulgence, it’s stuffed potatoes — and this Garlic Butter Bacon & Mushroom version takes it to a whole new level. Imagine crispy potato skins filled with creamy mashed potatoes, sautéed mushrooms, smoky bacon, and melted cheddar cheese — all infused with buttery garlic goodness. Whether served as a hearty side dish or a satisfying main course, these stuffed potatoes are the kind of cozy, soul-warming food that brings everyone to the table. The combination of textures — crispy on the outside, soft and creamy inside — and the rich layers of flavor make this a guaranteed crowd-pleaser for family dinners, gatherings, or lazy Sunday meals.
The Magic of Garlic Butter and Bacon
The secret to this recipe lies in the garlic butter base. Fresh garlic is gently sautéed in butter, releasing that irresistible aroma that sets the tone for the whole dish. Then come the mushrooms, soaking up every bit of that buttery flavor while adding a deep, earthy note that balances beautifully with the saltiness of the crispy bacon.
Each bite offers the perfect harmony: the smokiness of bacon, the creaminess of sour cream and cheddar, and the subtle punch of garlic and chives. It’s rustic, flavorful, and impossible to resist — especially when it comes bubbling out of the oven, golden and slightly crisp on top.
Ingredients You’ll Need
- 4 large russet potatoes
- 4 slices bacon, cooked and crumbled
- 1 cup (100g) mushrooms, finely chopped
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup (120ml) sour cream
- 1/2 cup (50g) shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
- Olive oil, for greasing
Step-by-Step Instructions
Step 1 – Prepare and Bake the Potatoes
Preheat your oven to 400°F (200°C). Using a fork, pierce each potato several times to allow steam to escape during baking. Rub them lightly with olive oil and place them directly on the oven rack. Bake for 45–60 minutes, until the skins are crisp and the insides tender when pierced with a knife.
Step 2 – Cook the Bacon
While the potatoes are baking, cook your bacon in a skillet over medium heat until crisp. Transfer to a plate lined with paper towels to drain, then crumble it into small pieces. Set aside — but keep that flavorful bacon fat in the pan!
Step 3 – Sauté Mushrooms and Garlic
In the same skillet, melt 3 tablespoons of butter. Add the finely chopped mushrooms and minced garlic, and sauté for about 4–5 minutes until the mushrooms are soft and the garlic releases its aroma. This step creates the signature garlic butter flavor that makes this dish unforgettable.
Step 4 – Hollow Out the Potatoes
Once the baked potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the insides, leaving about a ¼-inch border around the skins so they hold their shape. Place the scooped-out potato flesh in a large mixing bowl.
Step 5 – Mix the Filling
Mash the potato insides until fluffy. Stir in sour cream, cheddar cheese, salt, and pepper, mixing until smooth and creamy. Then fold in the garlic butter mushrooms and crumbled bacon — the stars of the show.
Step 6 – Fill and Bake Again
Spoon the flavorful mixture back into the potato skins, mounding it generously. Sprinkle extra cheddar cheese and a few bacon bits on top for that irresistible finish. Return the stuffed potatoes to a baking sheet and bake for another 10–12 minutes, until the tops are golden, melty, and bubbly.
Step 7 – Garnish and Serve
Once out of the oven, sprinkle the potatoes with fresh chopped chives for a pop of color and freshness. Serve hot and enjoy the creamy, savory perfection!
Serving Suggestions
These Garlic Butter Bacon & Mushroom Stuffed Potatoes can be enjoyed as a meal on their own or paired with sides like:
- A fresh green salad with lemon vinaigrette 🍃
- Steamed vegetables or grilled asparagus 🥦
- Roasted chicken or steak for a full dinner 🥩
They’re also perfect for parties or potlucks — easy to prepare ahead and reheat just before serving.
Storage & Reheating Tips
If you’ve made extra (and trust us, you’ll want to), these stuffed potatoes store beautifully:
- In the fridge: Up to 3 days in an airtight container.
- In the freezer: Up to 1 month. Wrap individually in foil and store in a freezer-safe bag.
To reheat, simply microwave for 2–3 minutes or bake at 350°F (175°C) for 10–15 minutes, until heated through and crispy again on top.
Final Thoughts
This recipe captures everything we love about homemade comfort food: simplicity, warmth, and big flavors. The garlic butter brings depth, the bacon adds richness, and the mushrooms tie it all together with an earthy, savory note.
Every forkful of these Garlic Butter Bacon & Mushroom Stuffed Potatoes feels like a little celebration — of good ingredients, good company, and the joy of slow, satisfying cooking. ❤️
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