Twice Baked Potatoes With Mushrooms
Mushroom mashed potatoes elevate these baked potatoes. The potatoes are baked, stuffed, and then baked again to melt the cheese.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Potatoes
- Method: Bake
Ingredients
Scale
- 4 large baking potatoes
- 3 tablespoons butter
- 4 ounces chopped mushrooms
- 1/3 cup milk
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar cheese
- chopped chives or fresh parsley, for topping
Instructions
- Preheat the oven to 425 F.
- Scrub potatoes and prick them with a fork in several places. Place the potatoes on a rack and bake for 45 to 55 minutes or until very tender.
- Meanwhile (about 10 minutes before the potatoes are done), in a skillet over medium heat, melt the butter. Sauté the mushrooms until they are tender and the liquid has evaporated; set aside.
- Just before the potatoes are done, heat the milk in a saucepan or microwave just until hot.
- Slice a thin slice from the top of each potato. Scoop the potato out into a bowl leaving shell intact.
- Add the heated milk to the potatoes in the bowl and beat until fluffy. Season with salt and pepper, to taste.
- Stir the hot mushrooms and butter into the potatoes.
- Pile the potato mixture into the shells.
- Sprinkle with the shredded cheese.
- Place the potatoes back in the oven and bake until browned.
- Garnish with chives or parsley.