Double Baked Potatoes With Mushrooms and Cheese

"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."
 
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Ready In:
1hr 40mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • 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).

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Reviews

  1. 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!
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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