Twice Baked Potatoes with Prosciutto, Mushrooms, and Scallions

One of my many guilty pleasures are twice baked potatoes. Lets face it, I love potatoes cooked any way, but these ones are special. They do take some time to prepare, but are so worth it. This is a great make ahead recipe as well! You can bake the potatoes and make the filling in advance then bake them for the 2nd time when you are about to serve them. I love to make these when I am having a dinner party because I get them out of the way the day before then grill a steak and make a simple salad the day of- your guests will think you have been slaving away all day!

rachel with twice baked potato

whole baking potatos

chopped onions

chopped mushrooms

chopped garlic

sauteed onions

adding mushrooms to sauteed onions

rachel cooking mushrooms and onions

adding potato to mushrooms

onion and potato mixture

potato mix with cheese

green onions in potato mixture

final filling mixture

hollowed potatoes ready to be stuffed

filled twice baked potatoes

twice baked potato with prosciutto

twice baked potato ready for oven

Twice Baked Potatoes with Prosciutto, Mushrooms, and Scallions

  • Prep Time: 20m
  • Cook Time: 2h
  • Total Time: 2h 20m
  • Serves: 4
  • Yield: 4 twice baked potato halves


  • 2 russet potatoes
  • 1 small yellow onion, small diced
  • 2 garlic cloves, minced
  • 6 oz baby bella mushrooms, thinly sliced
  • 1 tsp. fresh thyme, minced
  • 1/2 stick butter, melted
  • 2 c cheddar cheese
  • 4 slices prosciutto
  • 5 scallions, small chopped


  1. Preheat oven to 400 degrees.
  2. Wash the potatoes to get any dirt off, then pat dry. Prick the potatoes with a fork all around. This will help the potatoes to cook evenly in the oven. Drizzle with olive oil and place on a baking sheet. Bake the potatoes in the oven for 1 and a half to 2 hours (depending on how large the potatoes are.) You will know they are done when the potatoes are tender. After the potatoes cool, cut them in half and scoop out most of the center flesh. You want to leave a border of potato in the skin to help hold the half together. Save the flesh in a separate bowl.
  3. While the potatoes are baking, heat a large skillet over medium heat. Add 1-2 tablespoons of olive oil to the pan. When the oil is warm, add in the onions, thyme, and garlic. Sweat the vegetables until the onion is translucent (5-7 minutes). Once the onions of ready, add in the mushrooms. Cook the mushrooms until brown about 8 to 10 minutes.
  4. Place the mushroom mixture in a large bowl. Add the melted butter, most of the scallions (save a some for finishing touches), 1 cup of the cheddar, and the flesh of the potatoes. Mash the mixture together and season with salt and pepper. Make sure to taste the mixture before putting it in the potato skin, you do not want an under-seasoned filling!
  5. Drizzle the inside of the potato skins with olive oil and season with salt and pepper. Fill the skins with the mushrooms/potato mixture. I like to really load mine up! Top the filled potato half with a slice of prosciutto and more cheddar cheese on top. Once you have finished making all the potato halves, place them back on the baking sheet and bake for 15 to 20 minutes. The twice baked potatoes will be done when the prosciutto has crisped on the edges and the cheese is melted. Top the finished potatoes with the remaining sliced scallions. Serve hot! Enjoy!

Shop my look while I cook:

Dress- Mi Golondrina

Watch- Hermes

xo, Rachel

photos by Lonnie Jordan 

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