twice baked potatoes with mushrooms

TWICE BAKED POTATOES WITH MUSHROOMS
Recipe Rating:
 1 Rating
Serves: 6
Prep Time:
Cook Time:

Ingredients

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

The Cook

shirley terhaar Recipe
x2
Well Seasoned
richmond, IN (pop. 36,812)
shirlann54
Member Since Jul 2011
shirley's notes for this recipe:
We love twice baked potatoes and the mushrooms just makes it better.
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Directions

1
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.
2
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.
3
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.

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