Recipe by Julesong
This recipe from Bon Appétit is a rich, creamy version of twice-baked potatoes. They can be assembled and refrigerated one day before the final baking.
Top Review by Jessica McK
I haven't had this version of the potatoes, but close. The ones we had were minus the mushrooms, and they were not put back into the skins. I am hoping that with those few changes from this recipe, I can get to what my neighbor made! But I will be trying these as we love mushrooms!
- 6 small russet potatoes, scrubbed (about 7 ounces each)
- 5 tablespoons butter, divided, at room temperature
- 1 teaspoon olive oil
- 12 ounces mushrooms, coarsely chopped
- 2 large scallions, chopped
- 3 ounces cream cheese, room temperature (about 1/2 cup)
- 1⁄3 cup sour cream
- 1 1⁄4 cups coarsely grated white cheddar cheese, divided
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Clean the potatoes well, then with a fork pierce each several times.
- Place the potatoes directly on the rack in the oven and bake for about 60 minutes or until they are tender.
- While potatoes are cooking, in a large heavy skillet over medium heat melt together 1 tablespoon of butter and the olive oil, then add the mushrooms and sauté, stirring frequently, until they begin to brown, about 7 minutes.
- Add the chopped scallions and stir until they wilt, about 1 minute, then remove from heat and set aside.
- When potatoes are done cooking, cut each of them lengthwise in half (wearing oven mitts while doing this is cumbersome, but help protect your hands); don't turn off the oven - you're going to need it again in a while.
- With a spoon carefully scoop out the cooked potato out of the middle, placing the scooped bits into a large bowl, leaving the potato skins intact.
- To the scooped potato in the bowl, add the cream cheese, sour cream, and remaining butter, and mash it all together well.
- Stir in the mushroom mixture and 1/2 cup of the cheddar cheese, then season to taste with salt and pepper.
- Mound the mashed potato mixture in the potato skins, and sprinkle each half with remaining cheddar cheese.
- Place the potato halves on a baking sheet.
- (At this point, you can cover and refrigerate the halves if you want to bake them the next day.).
- Bake the filled potato halves on the baking sheet at 375 degrees F until they are heated through and the cheese topping melts, about 25 minutes (if you made them the day before and they were chilled when they went into the oven, it might take about 35 minutes).