Twice-Baked Creamy Mushroom and Bell Pepper Stuffed Potatoes

Twice-Baked Creamy Mushroom and Bell Pepper Stuffed Potatoes


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These potatoes are literally bursting with flavor that will abolish any stress with the wholesome creaminess of a savory mushroom, bell pepper and potato mélange.

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Time needed

15 min preparation + 1.25 hour cooking

Serving Size / Yield

5 servings


  • 5 large baking potatoes, washed and scrubbed
  • 1 package of white mushrooms (8 oz.), sliced
  • 1 red bell pepper, sliced thin
  • 4 tablespoons of capers
  • 2 tablespoons of heavy cream
  • 4 tablespoons of butter, room temperature
  • ½ cup of Parmesan cheese
  • 2 tablespoons of garlic powder
  • 1 tablespoon of mayonnaise
  • ¼ cup of scallion, chopped
  • salt, to taste

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Preheat oven to 375 degrees Fahrenheit.
Poke a couple holes in your potatoes with a fork, wrap them in foil; bake for one hour, until soft.
Remove potatoes from the oven, unwrap from foil, slit them down the middle, and let cool. Meanwhile, preheat oven to 400 degrees Fahrenheit.
Once the potatoes are cooled enough, gently scoop out the potato pulp into a bowl. Be careful not to damage the potato skins, and set the shells aside once you are done. Mash the potato pulp, then add mushrooms, bell peppers, capers, heavy cream, butter, Parmesan, garlic powder, mayonnaise, a bit of salt and mix well.
Stuff the potato skin shells with the mashed potato mixture. Place the stuffed potatoes onto a greased sheet pan and bake for 15 minutes.
Garnish with chopped scallion and feast!

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