Ingredients Jump to Instructions ↓

  1. 6 small russet potatoes, scrubbed and poked with a fork

  2. 5 tbsp. butter, room temperature

  3. 336 g mushrooms, chopped

  4. 2 green onions, chopped

  5. 84 g cream cheese, room temperature

  6. 1/3 cup sour cream

  7. 1/4 tsp. salt

  8. 1/4 tsp. pepper

  9. 1 1/4 cups grated cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Bake potatoes until tender, about 45 to 60 minutes. Melt 1 tbsp. butter in a large skillet. Add mushrooms and cook until tender, stirring frequently, about 7 minutes. Add onions and cook 1 minute. Cut each potato in half lengthwise and scoop out insides leaving an 1/8 inch shell. Transfer potato insides to a large bowl and add cream cheese, sour cream, salt, pepper and 4 tbsp. butter and mash well. Stir in mushrooms and 1/2 cup cheddar. Mound mixture back into potato skins and sprinkle each potato half with 1 tbsp. cheddar. Place potatoes on a baking sheet and bake about 25 minutes until cheese is melted and potatoes are heated through.


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