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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A recipe I received from DH's daughter after she had made DH and I a delicious meal. They were very good but I think when I make them I might add some minced garlic or roasted garlic and some of the green onions into the potato pulp. The prep time or cooking time does not reflect the time it takes to bake the potatoes...add an hour or so to bake the potatoes. Ingredients:
2 russet potatoes, baked |
2 tablespoons butter |
1/3 cup heavy cream |
1 teaspoon mccormick salad supreme seasoning |
1 teaspoon chopped fresh parsley |
salt and pepper |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1/2 cup gouda cheese, cut into 1-inch cubes |
2 -3 chopped scallions |
Directions:
1. Preheat oven to 400 degrees. Line a baking sheet with foil.
2. Cut baked potatoes in half lenghtwise. Scoop pulp out of potatoes and place in a large bowl. Place skins on the baking sheet; set aside. Mash the potato pulp, butter, cream, salad seasoning, and parsley with a potato masher. Season with salt and pepper. Stir in mushrooms and Gouda. Divide mashed potato mixture evenly among the potato shells.
3. Bake for 15-17 minutes or until centers are hot and cheese is melted. Preheat broiler and broil potatoes 6 inches from heat source for 2-3 minutes or until tops are browned. Sprinkle with chopped scallions.
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