Baked Potatoes with Wild Mushroom Ragù Recipe

Baked Potatoes with Wild Mushroom Ragù Recipe

How To Make Baked Potatoes with Wild Mushroom Ragù

Creamy baked potatoes are topped with a ragu made of a mixture of wild mushrooms to create a delicious and earthy side dish.

Preparation: 30 minutes
Cooking: 1 hour
Total: 1 hour 30 minutes



  • 8baking potatoes
  • ¼cupcanola oil
  • 2tbspcanola oil
  • 2tbspunsalted butter
  • 4lbswild mushrooms,mixed
  • salt and freshly ground pepper
  • 1white onion
  • 4clovegarlic
  • 1cupdry white wine
  • 1cupbeef stock,or low sodium broth
  • 1tbsptarragon,chopped
  • 2tspthyme,chopped


  1. Preheat oven to 425 degrees F. Pierce potatoes with a fork and rub with oil.

  2. Bake 1 hour, or until tender when pierced.

  3. Meanwhile, in a large, deep skillet, melt butter in oil. Add mushrooms, season with salt and pepper, and cook over high heat for 20 minutes, stirring occasionally, until tender.

  4. Add onion and garlic and cook for 8 minutes, stirring, until mushrooms are deeply browned. Add wine and cook until evaporated.

  5. Stir in stock, tarragon, and thyme and bring to a boil. Season with salt and pepper.

  6. Slit potatoes and fluff insides with a fork. Season with salt and transfer to plates.

  7. Spoon mushroom ragù onto potatoes and serve.


  • Calories: 438.17kcal
  • Fat: 14.72g
  • Saturated Fat: 2.70g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 7.31g
  • Polyunsaturated Fat: 3.15g
  • Carbohydrates: 64.19g
  • Fiber: 12.58g
  • Sugar: 5.28g
  • Protein: 9.79g
  • Cholesterol: 7.63mg
  • Sodium: 1312.36mg
  • Calcium: 90.67mg
  • Potassium: 2308.45mg
  • Iron: 10.51mg
  • Vitamin A: 25.87µg
  • Vitamin C: 16.06mg
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