Cheesy Twice-baked Potatoes With Mushrooms |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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An easy twice-baked potato for mushroom lovers. Add more mushrooms if you wish! Ingredients:
4 medium-sized baking potatoes |
2 tbsp butter |
milk |
salt and pepper |
2 ounce can chopped mushrooms |
2 slices american cheese |
paprika |
Directions:
1. Bake potatoes by your preferred method of baking potatoes then let them cool until you can handle them.
2. Cut a slice from the top of each potato.
3. On your slices, carefully carefully peel off the skin and discard. Place the pototo slices in a bowl.
4. Use a spoon to carefully scoop the potato out of the inside of your baked potatoes, just leaving a thin shell of potato and peel.
5. Add the potato you scoop out to the potato slices in the bowl and set aside your potato shells.
6. Using a potato masher, mash the potatoes in the bowl with the butter and just enough milk to make a stiff consistency.
7. Add salt and pepper to taste.
8. Drain the mushrooms and carefully stir them into the mashed potato mixture, wihtout breaking up the mushrooms.
9. Divide the mashed potato mixture into four portions and fill the potato shells with it.
10. Place your filled potatoes in an 11x7 baking dish.
11. Bake at 425 for 20 minutes or so, until potato filling is lightly browned.
12. Slice each cheese slice in half diagonally. Place one cheese triangle on top of each filled potato.
13. Sprinkle with paprika and return to oven for 2 or 3 minutes, just long enough to melt the cheese.
14. Serve immediately.
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