Garlic Mushroom Stuffed Potato Skins

This recipe came about after I raided my fridge and just couldn’t face the plain old jacket potato that was staring back at me. Luckily I also discovered some mushrooms and a pot of Garlic and Herb Philadelphia in there too. And these deliciously creamy, garlick mushroom filled potato skins were born!



  • 1 baked potato
  • 150g mushrooms
  • 1/2 red onion, finely chopped
  • 1 tsp of butter
  • 2 generous tbsp of Garlic and Herb Philadelphia
  • 2 tsp of parmesan


1. Preheat the oven to 200C or gas mark 6

2. Prick the potato a few times with a fork, then wrap it in foil. Bake it in the oven for 1.5 – 2 hours until softened, then remove the foil and bake for a further 15 minutes to let the skin crisp up a little

3. Meanwhile chop the mushrooms into small pieces, and fry in a little oil with the chopped onion for several minutes until cooked through. Then set aside

4. Once cooked, slice the potato in half and scoop out the centre into a bowl, leaving a ring of potato attached to the skin still


5. Add the butter and Philadelphia to the potato and mash using a fork until smooth. Then stir in the mushroom and onion mix until well combined

6. Spoon the mashed potato mix back into the skins, and top with a sprinkling of parmesan


7. Place the potato skins on a baking tray and bake in the oven for 15-20 minutes until warmed through and golden


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