Double-Baked Stuffed Taters

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1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 425*.
  2. Pierce potatoes several times with a fork.
  3. Bake potatoes until tender, about 1 hour.
  4. Place potatoes on a wire rack and cool slightly.
  5. In a large skillet, heat oil over medium heat.
  6. Add red onion; saute until tender, about 3 minutes.
  7. Add mushrooms and cook, stirring, for 5 minutes.
  8. Add garlic, lemon juice, dill, salt and pepper.
  9. Cook for 2 minutes.
  10. Using a sharp knife, slice potatoes in half lengthwise.
  11. Using a small spoon, scoop out potato pulp, leaving a small amount attached to the skin to form a shell.
  12. In a large bowl, combine potato pulp, mushroom mixture, sour cream and parmesan.
  13. Mix well.
  14. Spoon potato mixture evenly into shells.
  15. Place potatoes on a baking sheet.
  16. Bake until heated through, about 20 minutes.
  17. Serve immediately.

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