Mushroom stuffed potatoes

Yield: 4 Servings

Measure Ingredient
4 larges Russet potatoes
3 tablespoons Butter, divided
⅓ pounds Fresh mushrooms, chpd
⅓ cup Half and half OR milk
½ teaspoon Onion powder
1 teaspoon Salt
⅓ cup Cheddar cheese, shredded
\N \N Pepper


Scrub potatoes well. Bake at 425 for 55 minutes or until soft. Cut a slice off the top of each potato. Carefully scoop out pulp into a bow, reserving 1¼ inch layer inside shells. In a small skillet, melt 1 T. butter. Add mushrooms. Saute about 5 minutes. Add remaining butter to potato pulp n bowl. Mash. Add half and half, onion powder, salt an d pepper to taste Beat until fluffly. Fold in mushrooms. Heap mixture into potato shells. Arrange on baking sheet. Sprinkle with cheese. Bake at 400 for 15 minutes or until golden brown. from MGR.

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