Martha Stewart Baked Potatoes with Sauteed Mushrooms and Yogurt

Martha Stewart baked potatoes with sauteed mushrooms and yogurt turn russet potatoes, cremini mushrooms and white cheddar into crisp-skinned, fluffy loaded potatoes in 60 minutes. Save this vegetarian baked potato recipe for weeknight dinners, Sunday supper or cozy fall gatherings, because it's an easy oven-baked side.

Bake the potatoes the full 45 to 50 minutes at 450 degrees, because that is what turns the skins crisp and the insides tender. Pull them early and you end up with a pale, chewy skin that no topping can rescue.

Martha swaps the usual sour cream for a spoonful of plain low-fat yogurt, which adds a light tang without weighing the potato down. She also keeps the mushrooms to a quick sear, so they brown at the edges while staying juicy.

Martha Stewart Baked Potatoes with Sauteed Mushrooms and Yogurt

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

330

kcal

Crisp-skinned russets split open to hold browned mushrooms, melted white cheddar and a cool spoonful of yogurt. The quick sear keeps the mushrooms juicy while the hot potato melts the cheese.

Ingredients

• 4 medium russet potatoes, about 8 ounces each
  

• 1 tablespoon olive oil
  

• 8 ounces cremini mushrooms, stemmed and cut into ¼-inch-thick slices
  

• 1/4 teaspoon coarse salt
  

• Freshly ground pepper
  

• 2/3 cup grated white cheddar cheese
  

• 1/4 cup plain low-fat (2 percent) yogurt
  

• Finely chopped fresh chives, for garnish
  

Directions

• Bake the potatoes: Preheat the oven to 450°F, then set 4 medium russet potatoes on a rimmed baking sheet. Bake for 45 to 50 minutes, until the skins are crisp and the flesh is tender.
• Saute the mushrooms: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat, then add 8 ounces sliced cremini mushrooms. Cook, stirring, for about 2 minutes until browned, then stir in 1/4 teaspoon coarse salt and season with pepper.
• Open the potatoes: Slit each potato lengthwise, stopping 1/2 inch from the ends. Squeeze the ends gently to loosen the flesh, so each potato opens up like a little boat.
• Fill and top: Divide the mushrooms and 2/3 cup grated white cheddar among the potatoes. Then top each one with 1 tablespoon plain low-fat yogurt.
• Garnish and serve: Sprinkle finely chopped fresh chives over each potato. Serve right away while the cheese is still melting.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use sour cream instead of yogurt?

You can, and a 1-to-1 swap works fine. Martha picks yogurt for a lighter, tangier finish, so I'd stick with plain Greek yogurt if you want it thicker.

How do I store and reheat leftover baked potatoes?

Keep the potatoes and mushrooms in separate airtight containers in the fridge for up to 3 days. Reheat the potatoes in a 400°F oven for about 15 minutes so the skins crisp back up, then warm the mushrooms in a skillet.

Can I bake the potatoes ahead of time?

Yes, bake them up to 2 days ahead and refrigerate them whole. Reheat at 400°F for 15 to 20 minutes, and saute the mushrooms fresh right before serving.

Can I make these in an air fryer?

An air fryer works well for the potatoes. Prick them and cook at 400°F for about 40 to 45 minutes, turning once, until the skins are crisp and a knife slides in easily.

What is the most common mistake with baked potatoes?

Wrapping them in foil is the big one, because it steams the skin and leaves it soft. Bake them straight on the sheet pan for crisp skins, and slit them right out of the oven so the steam escapes.