Here are the potatoes, they’re so good. I made them with non-fat cream cheese and light sour cream so they’re not quite as bad as all that.
Double Baked Potatoes with Mushrooms and Cheese
Recipe By: Rick Rodgers
Serving Size: 6 Preparation Time :0:00
Ingredients
6 small russet potatoes — scrubbed
5 tablespoons butter
12 ounces mushrooms — coarsely chopped
2 large green onion — chopped
3 ounces cream cheese — room temperature
1/3 cup sour cream
1 ¼ cups white cheddar cheese — coarsely grated
Preheat oven to 350ºF. Pierce each potato in several places with fork. Place all potatoes directly on oven rack and bake until tender, about one hour.
Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add mushrooms and 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 table spoons butter and mash well. Mix in mushroom mixture and ½ cup cheddar cheese. Season to taste with salt and pepper. Mound mashed potatoes in potato skins. Sprinkle each half with 1 tablespoon cheese. (Can be made one day ahead of time. Refrigerate.) Place on baking sheet and bake potatoes until heated through and cheese melts, about 25 minutes or 35 minutes if potatoes have been refrigerated.
Source: “Bon Appetit March 2002″
Posted under Cooking, Sides, Vegetarian
This post was written by Amy on June 28, 2007




