Mushroom Stuffed Potato
You can use whatever vegetable you want in this recipe for variety. I make these the day before Christmas dinner and don't finish baking them until then. Bring to room temperature before baking the next day. I also like to freeze extras for baking another time.
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INGREDIENTS
Nutrition- 10large baking potatoes
- 12ounces canned mushrooms, drained well
- 8tablespoons butter
- 2cups sour cream
- 2cups shredded cheddar cheese
- 2cups shredded monterey jack cheese
- granulated garlic
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DIRECTIONS
- Bake potatoes in a 350F oven for about 2 hours or until cooked.
- Cool potatoes until cool enough not to burn yourself.
- Slice a thin layer off the top of potato and scoop out potatoes leaving a thin layer of potato in shell.
- Mix the rest of ingredients together using granulated garlic amount to taste and over stuff the potato filling into each shell.
- Sprinkle shredded cheese on top and bake around 30 minutes until cheese is melted on top.
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