| Cuisine: American | Type: Side Dish | Serves: 4 |
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Source:
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Attributes:
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Book, Vegetarian |
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Comments:
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Can bake and assemble up to one day before cooking. Just keep in the refrigerator. Feel free to adjust the ingredients and their amounts to your taste. This is not a strict recipe. |
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Serving Suggestions:
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Great with the Peppercorn Steaks with Bourbon Sauce. |
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Ingredients:
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4 russet potatoes, scrubbed 4 tbs. butter, room temperature 10 oz. mushrooms, coarsely chopped 2 large green onions, chopped 3 oz. cream cheese, room temperature (about a half a cup) 1/4 cup sour cream 1 cup coarsely grated white cheddar cheese |
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Instructions:
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1. Preheat oven to 375°F. Pierce each potato in several places with a fork. Place all potatoes in oven, directly on a rack and bake until tender, an hour or more. 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. 3. Using oven mitts as an aid, cut each potato lengthwise slightly above the half-way point. Scoop cooked potato flesh into large bowl, leaving bottom skin intact. Add cream cheese, sour cream and remaining 4 tablespoons butter and mash well. Mix in mushroom mixture and 1/3 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 ahead to this point. Cover and refrigerate up to 1 day.) 4. Preheat oven to 375°F. Bake potatoes until heated through and cheese melts, about 25 to 35 minutes. (Maybe a bit longer if the potatoes have been refrigerated.) |
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2003-01-18