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Mushroom-Stuffed Potato & Rice Bake
Creamy mushroom and rice stuffed potatoes—easy to prep, baked until golden. Ready in about 1 hour.
Why this recipe works
This stuffed-baked potato pairs cooked rice and sautéed mushrooms into a creamy, compact filling. It’s suited to home cooks who want a simple, make-ahead vegetarian main or hearty side.
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Key takeaways
Parboil potatoes so they finish tender in the oven.
Reserve scooped potato flesh to bind the filling.
Make filling ahead to save time on bake day.
Recipe guide
This stuffed-baked potato pairs cooked rice and sautéed mushrooms into a creamy, compact filling. It’s suited to home cooks who want a simple, make-ahead vegetarian main or hearty side.
A comforting, easy bake that turns potatoes into a creamy, savory main or side.
- Parboil potatoes so they finish tender in the oven.
- Reserve scooped potato flesh to bind the filling.
- Make filling ahead to save time on bake day.
Ingredients (cleaned)
• 4 medium potatoes • 1 cup long-grain rice • 1 cup milk • 8 oz mushrooms, thinly sliced • 1 tbsp butter • 1 tsp salt (divided) • 1/2 tsp black pepper (divided) • Optional: herbs or grated cheese for topping
Step-by-step method
1. Preheat oven to 375°F (190°C). Parboil whole, pierced potatoes 10 minutes until slightly tender; drain and cool. 2. Rinse rice; simmer with 1 cup milk + 1 cup water, 1/2 tsp salt, covered, on low 15 minutes until absorbed; fluff. 3. Sauté mushrooms in butter with remaining 1/2 tsp salt and half the pepper until browned (6–8 min). 4. Cut slit in potatoes, scoop some flesh into a bowl; mix scooped potato + rice + mushrooms, adjust seasoning. 5. Stuff potatoes, place in buttered dish, cover with foil and bake 20 min; uncover and bake 10–15 min until golden. Rest 5 min.
Timing & tips
Total time ~1 hr (20 min prep, 45 min cook). Parboil so potatoes finish in the oven without drying. Reserve scooped potato to bind the filling. If filling seems dry, stir in a splash of milk or a spoonful of butter before stuffing.
Ingredients
- 4 medium potatoes
- 1 cup long-grain rice
- 1 cup milk
- 8 ounces mushrooms
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Wash and dry potatoes, pierce with fork several times, and parboil for 10 minutes until slightly tender but not fully cooked; drain and cool slightly.
- While potatoes cook, rinse rice until water runs clear.
- Bring 1 cup milk and 1 cup water to a gentle simmer in a saucepan, add rinsed rice and 1/2 teaspoon salt, cover and cook on low for 15 minutes until rice is tender and liquid absorbed; remove from heat and fluff.
- Slice mushrooms thinly.
- Melt butter in a skillet over medium heat, add mushrooms, remaining 1/2 teaspoon salt and pepper, sauté until mushrooms release moisture and begin to brown, about 6–8 minutes; remove from heat.
- Cut a lengthwise slit in each parboiled potato and gently open to create a pocket; scoop a small amount of flesh out to enlarge stuffing cavity, reserving scooped potato.
- Mix cooked rice, sautéed mushrooms, and reserved potato flesh together until combined and creamy; adjust seasoning if needed.
- Stuff each potato with the rice and mushroom mixture, pressing gently to compact.
- Place stuffed potatoes in a lightly buttered baking dish, cover with foil and bake 20 minutes.
- Remove foil and bake an additional 10–15 minutes until potatoes are fully cooked and tops are lightly golden.
- Let rest 5 minutes before serving.
FAQs
Can I use water instead of milk for the rice?
Yes — water works fine; milk gives a creamier rice and filling texture.
How far ahead can I prepare fillings?
Prepare rice and mushroom filling up to a day ahead; refrigerate and stuff/bake when ready.
Can I add cheese or herbs?
Yes. Stir grated cheese into the filling or sprinkle on top before the last bake; parsley, thyme, or chives work well.