twice baked potatoes with mushrooms
TWICE BAKED POTATOES WITH MUSHROOMS
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|6 large||baking potatoes|
|1 Tbsp||olive oil, extra virgin|
|1 1/2 c||sliced mushrooms|
|1 box||frozen copped spinach defrosted and squeezed dry|
|2 tsp||dijon mustard|
|3/4 c||sour cream|
|1 c||cheddar cheese, shredded|
|salt and pepper|
Preheat oven to 400 piece potatoes in several places with a fork;place on baking sheet bake until tender.about 1 hour 15 min.Let cool for 15 min.Warm oil in skillet over medium heat.Add mushroom; saute until soft and golden and liquid has evaported,about 6 minutes remove from heat.
Carefully slice top skin off potatoes scoop out potatoe not skin,leaving a 1/4 inch border.Transfer potatoes into bowl and mashadd mushroom mixture, spinach,mustard,sour cream and add 1/2 cup cheese mix well and season with salt and pepper.
Divide mixture among potatoe shells,sprinkle with remaining cheddar. Return to baking sheet.Bake until heated through and golden brown on top 25 to 30 minutes.