Mushroom Stuffed Potatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
MGR
4 large: Russet potatoes,
3 tbsp: Butter, divided
1/3 lbs: Fresh mushrooms, chpd
1/3 cup: Half and half OR milk,
1/2 tsp: Onion powder,
1 tsp: Salt,
1/3 cup: Cheddar cheese, shredded
Pepper,
Directions:
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 1 1/4 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.
Source from luhu.jp
slice off the top of each potato. Carefully scoop out pulp into a
bow, reserving 1 1/4 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.
Source from luhu.jp