Loaded Mashed Potato Stuffed Mushrooms

4 slices bacon, chopped 32 large cremini mushrooms, stemmed (about 1 1/2 lb.) 1 1/2 cups shredded sharp Cheddar cheese, divided 1 cup leftover mashed potatoes 2 tablespoons sour cream plus 1/4 cup, divided 1/4 cup thinly sliced scallions, plus more for garnish 1/8 teaspoon salt


Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Cook bacon in a large nonstick skillet over medium heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate.


Carefully carve out any remaining mushroom stems with a spoon or paring knife to leave a clean cavity. Place mushrooms, stem-sides down, on the prepared baking sheet. Bake until they have released most of their moisture, about 20 minutes.

Meanwhile, stir 1 cup Cheddar, mashed potatoes, 2 tablespoons sour cream, scallions, salt and 1/4 cup of the cooked bacon together in a medium bowl.

Pat the mushrooms dry. Spoon 1 tablespoon potato mixture into each mushroom; place on a parchment-lined large rimmed baking sheet. Sprinkle the mushrooms with the remaining 1/2 cup Cheddar.

Bake until mushrooms are tender and cheese is melted, 15 to 20 minutes. Dollop with the remaining 1/4 cup sour cream; sprinkle with the remaining bacon. Garnish with more scallions, if desired. Serve warm.

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