Double-baked Potatoes With Mushrooms And Cheese

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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 cheddar cheese, coarsely grated

Recipe

• 1 preheat oven to 375°f
• 2 pierce each potato in several places with fork.
• 3 place all potatoes directly on oven rack and bake until tender, about 1 hour.
• 4 meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat.
• 5 add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes.
• 6 add green onions; stir until wilted, about 1 minute. set aside.
• 7 using oven mitts as aid, cut each potato lengthwise in half.
• 8 scoop cooked potato flesh into large bowl, leaving skin intact.
• 9 add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
• 10 mix in mushroom mixture and 1/2 cup cheddar cheese.
• 11 season to taste with salt and pepper.
• 12 mound mashed potatoes in potato skins.
• 13 sprinkle each half with 1 tablespoon cheese.
• 14 place on baking sheet.
• 15 (can be made 1 day ahead. cover and refrigerate.)
• 16 preheat oven to 375°f
• 17 bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.