Double-Baked Potatoes with Mushrooms and Cheese
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This rich, creamy version of twice baked potatoes can be assembled and refrigerated one day before the final baking.
6 small-medium russet potatoes, scrubbed
5 T. butter, room temperature
12 ounces mushrooms, coarsely chopped
2 large green onions, chopped
3 ounces cream cheese, room temperature (about 1/2 cup)
1/3 c. sour cream
1 1/4 c. coarsely grated white cheddar cheese
Preheat oven to 375 degrees. Pierce potato in several places with fork. Bake until tender, about 1 hour. Meanwhile, melt 1 T. butter in skillet over med. heat. Add mushrooms, saute about 7 minutes, until beginning to brown, stirring frequently. Add green onions; stir until wilted, about 1 minute. Set aside.
Cut each potato lengthwise in half. Scoop cooked potato flesh into large bowl, leaving potato skin intact. Add cream cheese, sour cream, and remaining 4 T 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 skins. Sprinkle each half with 1 T. cheese. Place on baking sheet. Place in 375 oven for about 25 minutes until heated through and cheese melts. (About 35 minutes if potatoes have been refrigerated.Double-Baked Potatoes with Mushrooms and Cheese,