LOADED POTATO AND MUSHROOM BAKE RECIPE

Loaded Potato and Mushroom Bake Recipe image

Provided by evelynathens

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

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5 medium russet potatoes
3/4 teaspoon salt (or to taste)
1/2 teaspoon nutmeg
1 pinch pepper
4 ounces cream cheese
2 tablespoons butter
2 eggs
3/4 teaspoon baking powder
1/3-1/2 cup hot milk
2 tablespoons roasted garlic, pureed (I used Roasted Garlic Paste)
4 ounces cheddar cheese, cut into small cubes
1 lb button mushroom, sliced
1 tablespoon butter
1/2 teaspoon dried thyme
salt and pepper
butter, melted to brush top
smoked paprika

Steps:

For Potatoes: Peel potatoes, cut in half, and boil in salted water until tender, but firm. Drain and dry thoroughly by shaking over heat until moisture disappears.
Mash potatoes using electric mixer. Add salt, nutmeg, pepper, cream cheese, butter, eggs, baking powder, hot milk and roasted garlic puree. Beat until fluffy. (you may need a little extra liquid to get these nice and fluffy). Stir in cheddar cheese cubes, but don't mix so much that the cubes melt into the potato mixture.
For Mushrooms: Saute mushrooms in 1 tablespoon butter until browned and all liquid has evaporated. Season generously with salt and pepper and add thyme.
Butter a pie plate and line bottom and sides of plate with about 1" mashed potato mixture. Fill centre with mushroom mixture, cover with remaining potato mixture. Brush top with melted butter and dust with smoked paprika.
Bake in a preheated 400F for 20 to 25 minutes or until golden brown and puffed.
*** Light cream cheese, skim milk and light cheddar cheese can be used to cut back even more on calories and fat ***.
(This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.).

Nutrition Facts : Calories 385.4, Fat 21.3, SaturatedFat 12.8, Cholesterol 128.3, Sodium 595.3, Carbohydrate 36.2, Fiber 4.8, Sugar 3, Protein 14.9