Double-Baked Potatoes with Mushrooms and Cheese Recipe | Epicurious.com

Name: Double-Baked Potatoes with Mushrooms and Cheese Recipe | Epicurious.com
Yield: Makes 6 servings
Ingredients: 6 small russet potatoes (about 7 ounces each), scrubbed; 5 tablespoons butter, room temperature; 12 ounces mushrooms, coarsely chopped; 2 large green onions, chopped; 3 ounces cream cheese, room temperature (about 1/2 cup); 1/3 cup sour cream; 1 1/4 cups coarsely grated white cheddar cheese

Double-Baked Potatoes with Mushrooms and Cheese Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Double-Baked-Potatoes-with-Mushrooms-and-Cheese-106327" target="_blank">www.epicurious.com.</a>

"This rich, creamy version of twice-baked potatoes can be assembled and refrigerated one day before the final baking...."

INGREDIENTS

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6 small russet potatoes (about 7 ounces each), scrubbed

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5 tablespoons butter, room temperature

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12 ounces mushrooms, coarsely chopped

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2 large green onions, chopped

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3 ounces cream cheese, room temperature (about 1/2 cup)

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1/3 cup sour cream

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1 1/4 cups coarsely grated white cheddar cheese

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