These cheeseburger-stuffed potatoes are loaded with juicy mushrooms and melting Swiss-style gruyere, then finished with a creamy dijon sauce. They’re comforting, flavorful, and a clever twist on a classic burger.
This is how you eat a burger—on a potato.
Baked until the skins are crisp and the insides are pillowy, these potatoes are stuffed with a rich cheeseburger filling: savory sautéed mushrooms, browned ground beef, plenty of melty gruyere, and a drizzle of tangy dijonnaise. Each bite balances texture and flavor beautifully.
If you wanted to, you could tuck the whole thing into a bun—double-carb bliss—but they’re just as great served straight from the potato skin.
I didn’t always love mushrooms growing up, but the idea of a mushroom Swiss cheeseburger always sounded irresistible. Lately I’ve been making cheeseburger-stuffed sweet potatoes and loved the concept so much I adapted it to classic russets with mushrooms and gruyere.
The result is an easy, satisfying meal that’s great for weeknights or for prepping ahead: bake the potatoes in advance, then reheat and fill when ready.
I keep the dijonnaise generous—there’s a little in every layer so each forkful has that creamy, bright mustard flavor. If you love mustard, this sauce is a must; it’s drizzable, tangy, and almost scoopable by itself.
Layering the components—sauce, meat, mushrooms, cheese, green onions—creates a bite that delivers everything: richness, acidity, melty cheese, and a touch of freshness. It’s one of those comforting recipes that tastes more complex than it is to make.
The method is straightforward: bake the potatoes until tender, sauté mushrooms and garlic, brown the beef and season with dijon, combine everything with some cheese, fill the potatoes, finish with more cheese and a quick melt in the oven, then top with dijonnaise and sliced green onions.
Yum yum yum.
Mushroom Swiss Cheeseburger Stuffed Potatoes with Dijonnaise
Mushroom Swiss Cheeseburger Stuffed Potatoes
1
1 hr
20 mins
1 hr 20 mins
Ingredients
- 4 russet potatoes
- Kosher salt and pepper
- 1 tablespoon olive oil
- 8 ounces baby bella mushrooms, sliced
- 4 garlic cloves, minced
- 1 pound lean ground beef
- 1 teaspoon dijon mustard
- 8 ounces gruyere cheese, freshly grated
- 4 green onions, thinly sliced
Dijon Sauce
- 1/2 cup mayonnaise
- 1/3 cup dijon mustard
- 1 teaspoon honey
Instructions
- Preheat oven to 425°F. Scrub and dry the potatoes, rub with olive oil, then poke holes with a fork. Season with kosher salt and pepper.
- Bake the potatoes 60–90 minutes, until fork-tender.
- While potatoes bake, heat olive oil in a skillet over medium. Add mushrooms and garlic and cook about 5 minutes until soft and juicy. Season with salt and pepper and transfer to a plate.
- In the same skillet, add the ground beef, season with salt and pepper, and cook until browned and crisp, breaking it up as it cooks. Stir in 1 teaspoon dijon mustard. Return the mushrooms to the pan, stir to combine, and add a sprinkle of cheese.
- When potatoes are done, slice them open and gently pull apart. Fill each potato with the beef and mushroom mixture, drizzle with dijonnaise, and top with more cheese.
- Return the filled potatoes to the oven for about 10 minutes to melt the cheese. Remove, drizzle with additional dijonnaise, garnish with green onions, and serve.
Dijon Sauce
- Whisk the mayonnaise, dijon mustard, and honey together until smooth and creamy.
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