DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE

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Double-Baked Potatoes With Mushrooms and Cheese image

This rich and creamy version of twice-baked potatoes can be prepared and assembled one day before baking. You can add more cream cheese and/or sour cream to make them creamier.

Provided by lazyme

Categories     Potato

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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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