Twice Baked Potatoes With Mushrooms Recipe

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twice baked potatoes with mushrooms

shirley terhaar


We love twice baked potatoes and the mushrooms just makes it better.

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20 Min


1 Hr 55 Min


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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables, Potatoes
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #baked