Double-Baked Potatoes With Mushrooms and Cheese
- Reviews 1
Ready In: 1 hr 45 mins
Serves: 4
Ingredients
- 6 small russet potatoes, scrubbed (about 7 ounces each)
- 5 tablespoons butter, room temperature
- 12 ounces mushrooms, coarsely chopped
- 2 large green onions, chopped
- 3 ounces cream cheese, room temperature
- 1⁄3 cup sour cream
- 1 1⁄4 cups white cheddar cheese, coarsely grated
Directions
- 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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