Cheesy Stuffed Potatoes
photo by I'mPat
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 russet potatoes, baked
- 2 tablespoons butter
- 1⁄3 cup heavy cream
- 1 teaspoon McCormick Salad Supreme Seasoning
- 1 teaspoon chopped fresh parsley
- salt and pepper
- 1 (4 1/2 ounce) jar sliced mushrooms, drained
- 1⁄2 cup gouda cheese, cut into 1-inch cubes
- 2 -3 chopped scallions
directions
- Preheat oven to 400 degrees. Line a baking sheet with foil.
- Cut baked potatoes in half lenghtwise. Scoop pulp out of potatoes and place in a large bowl. Place skins on the baking sheet; set aside. Mash the potato pulp, butter, cream, salad seasoning, and parsley with a potato masher. Season with salt and pepper. Stir in mushrooms and Gouda. Divide mashed potato mixture evenly among the potato shells.
- Bake for 15-17 minutes or until centers are hot and cheese is melted. Preheat broiler and broil potatoes 6 inches from heat source for 2-3 minutes or until tops are browned. Sprinkle with chopped scallions.
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Reviews
-
Made this as a light dinner for the DM and she thoroughly enjoyed. I used a large Nadine potatoe and baked for 1 hour at 175C fan forced and then followed the recipe. I did use a fresh baby portabellow mushroom and gruyere cheese (my 2 legged gremlin had demolished the last of the gouda) and added some spring onion/scallion to the mix, mainly because if I added it all to the top the DM would have scraped it off, my way she ate most of it leaving only the potato skins and the spring onion that was on top. Thank you mama smurf for a great stuffed potato, made for Aussie/Kiwi Recipe Swap #62 March 2012.
RECIPE SUBMITTED BY
mama smurf
boise, 51
<p><img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/cookathon-participant.jpg alt=width=300 height=150 />I live in Boise, Idaho (home of the famous Idaho potatoes and Boise State University whose football team plays on the blue smurf turf). My husband and I are retired and travel quite a lot. We have a place in Boise, Idaho and now a part-time home in Carlsbad, California. It's nice to be in California where they have so much more fresh food...vegetables and fish! They have so many farmer markets that I really have to watch myself, but cooking is so much fun and they have such a variety of things to use.</p>
<p>I have two daughters and one has three kids...my angels (the twins who are now 4) and my man who is 2 and just as big as the twins. I do miss them when we are gone...they grow so fast.<br /><br />I love to collect and read cookbooks -- way to much from my husbands point of view. I love to watch Rachael Ray, Paula Deen, Barefoot Contessa and Everyday Italian. I have used this site for several months and have loved the recipes and info that comes with them...had to join! <a href=http://photobucket.com target=_blank><img src=http://i174.photobucket.com/albums/w115/bugh8er/4th%20of%20July/4811_126789.jpg border=0 alt=Photobucket /> <br /><br /><br /><br />The only peeve that I really have is going on this site and reading reviews on recipes where the person has totally changed the recipe and didn't like the results so therefore giving low ratings. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt=/ /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /> <br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt=/ /><img src=http://i169.photobucket.com/albums/u208/diner_photos/lazymecookathon.jpg alt=/ />
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