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Epicurious

Double-Baked Potatoes with Mushrooms and Cheese

4.5

(68)

This rich, creamy version of twice-baked potatoes can be assembled and refrigerated one day before the final baking.

Recipe information

  • Yield

    Makes 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

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. (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.

TagsRusset PotatoPotatoRoot VegetableVegetableMushroomCheddarCheeseDairySideDinnerNut FreeGluten FreeOven BakeBon Appétit
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