These cheeseburger stuffed potatoes are filled with juicy mushrooms and melty swiss cheese. They are drizzled with a creamy dijon sauce and are incredibly satisfying. They taste incredible and are a fun spin on a burger!
Now this is how you eat a burger!
These baked potatoes are crisp on the outside, tender on the inside and stuffed with the most delicious cheeseburger mix! We’re talking juicy mushrooms, melty gruyere cheese and a creamy dijonnaise sauce that you won’t be able to stop drizzling.
The only way this could get better is if we stuffed the entire thing in a bun.
I didn’t love mushrooms when I was growing up, but I loved the *idea* of a mushroom swiss cheeseburger. It sounded SO good to me for some reason! I’m almost positive it’s because we would drive by Wendy’s and see it advertised or something. I was strictly team Wendy’s back then and was interested in just about anything they’d have to offer, including the broccoli cheese stuffed potatoes!
Just minus the broccoli.
Wish I was kidding!
I love making stuffed potatoes!! Who remembers these roasted grape stuffed sweet potatoes that we were alllll obsessed with back in 2012? I can’t believe it’s been that long. Also, today I’d probably NEVER put something like that together and gosh, it was such a great flavor combo.
My brain was even crazier back then.
More recently, I’ve been making us cheeseburger stuffed sweet potatoes. It’s probably where I got the inspiration for these because any combo of cheeseburger is a hit in our house. I will cheeseburger just about anything and potatoes are no exception.
They aren’t difficult either! Sure, you have to take the time to bake the potatoes. But you could even do that ahead of time if you wanted to meal prep for these. And while the potatoes bake, make the filling of the mushroom cheeseburger. Easy as that.
Um and we must talk about the dijonnaise. I could eat this with a spoon! We all know that I am such a huge mustard freak. Anything mustard – sign me up. And when it’s a creamy, dreamy, drizzable situation? YES PLEASE.
You’ll notice that I like to layer my flavors. A little dijon sauce in every layer. Cheese in every layer. So you get a bite of everything!
There is something so incredible about this creamy, tangy mustard on a burger stuffed potato. It tastes fantastic. There is so much flavor, texture and everything you can imagine.
Yum yum yum.
Mushroom Swiss Cheeseburger Stuffed Potatoes with Dijonnaise
Mushroom Swiss Cheeseburger Stuffed Potatoes
These cheeseburger stuffed potatoes are filled with juicy mushrooms and melty swiss cheese. They are drizzled with a creamy dijon sauce and are incredibly satisfying. They taste incredible and are a fun spin on a burger!
Preheat the oven to 425 degrees F. Scrub the potatoes clean, pat them dry then rub with olive oil. Poke holes all over with a fork. Sprinkle with kosher salt and pepper.
Bake the potatoes for 60 to 90 minutes, or until they are fork tender.
While the potatoes are baking, heat the olive oil in a skillet over medium heat. Add the mushrooms and the garlic. Cook until the mushrooms are soft and juicy, about 5 minutes. Sprinkle with salt and pepper. Transfer the mushrooms to a plate.
Place the ground beef in the same skillet over medium heat. Season all over with salt and pepper. Cook until browned and crisp, breaking it apart with a wooden spoon or meat chopper. Stir in the dijon mustard. Add the mushrooms back into the pan with the beef and stir. Add a sprinkle of the cheese and stir.
Once the potatoes are done, slice them open up top and gently pull them apart. Fill each potato with the ground beef/mushroom mixture. Drizzle with the dijon sauce, then top with the cheese. Repeat with remaining potatoes.
Place the potatoes back into the oven for 10 minutes so the cheese can melt. Remove and drizzle with more dijon sauce and top with green onions. Serve!
Just give me a fork!
