DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE
This rich and creamy version of twice-baked potatoes can be prepared and assembled one day before baking. You can add more cream cheese and/or sour cream to make them creamier.
Provided by lazyme
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F
- Pierce each potato in several places with fork.
- Place all potatoes directly on oven rack and bake until tender, about 1 hour.
- Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat.
- Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes.
- Add green onions; stir until wilted, about 1 minute. Set aside.
- Using oven mitts as aid, cut each potato lengthwise in half.
- Scoop cooked potato flesh into large bowl, leaving skin intact.
- Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
- Mix in mushroom mixture and 1/2 cup cheddar cheese.
- Season to taste with salt and pepper.
- Mound mashed potatoes in potato skins.
- Sprinkle each half with 1 tablespoon cheese.
- Place on baking sheet.
- (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F
- Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.
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Unathsom Gyawali
[email protected]A+
Fabrice M
[email protected]5 stars!
Cory McGuffin
[email protected]I will definitely be making these again!
Asad Allah
[email protected]These potatoes were so good!
Azad King
[email protected]Yum!
Zainab Abdullahinyam
[email protected]These potatoes were a hit at my dinner party! I used a variety of mushrooms, including oyster, shiitake, and cremini, and a blend of Gruyère and Parmesan cheese.
G M
[email protected]These potatoes were easy to make and turned out great! I used cremini mushrooms and a blend of mozzarella and cheddar cheese.
Paul Harmon
[email protected]These potatoes were delicious! I used baby Bella mushrooms and sharp cheddar cheese, and they were so flavorful. The potatoes were cooked perfectly, and the mushrooms and cheese were melted and bubbly.
Donovan 2000
[email protected]These potatoes were a hit at my dinner party! I used a variety of mushrooms, including oyster, shiitake, and cremini, and a blend of Gruyère and Parmesan cheese. The potatoes were cooked to perfection, and the mushrooms and cheese were melted and fla
Malang Log
[email protected]These potatoes were easy to make and turned out great! I used cremini mushrooms and a blend of mozzarella and cheddar cheese. The potatoes were fluffy on the inside and crispy on the outside, and the mushrooms and cheese were melted and gooey. I will
Raja Uzair
[email protected]These potatoes were absolutely delicious! I used baby Bella mushrooms and sharp cheddar cheese, and they were so flavorful. The potatoes were cooked perfectly, and the mushrooms and cheese were melted and bubbly. I will definitely be making these aga