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Recipes

Double-baked Potatoes with Mushrooms and Cheese

By Rick RodgersPhotography by David Bishop

3.0

(2)

Image may contain Food and Plant

Recipe information

  • Yield

    6 Servings

Ingredients

6

small russet potatoes (about 7 ounces each), scrubbed

5

tablespoons 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 cup sour cream

1

1/4 cups coarsely grated white cheddar cheese

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

    Step 4

    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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