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Double-Baked Potatoes with
Mushrooms and Cheese
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Makes 6 Servings
This rich, creamy version of
twice-baked potatoes can be assembled and refrigerated one day before the
final baking. George found it in a magazine and suggests only to be
more liberal with the cheddar cheese.
Ingredients
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6 small russet potatoes (about
7 ounces each), scrubbed |
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5 tablespoons butter, room
temperature |
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12 ounces mushrooms, coarsely
chopped |
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2 large green onions, chopped |
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3 ounces cream cheese, room
temperature (about ½ cup) |
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⅓ cup sour cream |
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1¼ cups coarsely grated
white cheddar cheese |
Directions
- Preheat oven to 375F.
- 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 ½ cup cheddar cheese. Season to taste
with salt and pepper. mound mashed potatoes in potato skins.
Sprinkle each half with 1 tablespoon cheese (or add more if you'd like).
Place on baking sheet. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375F. Bake potatoes until heated through and cheese
melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.
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