My husband loves these potatoes, so do I. They're simple twice baked potatoes with sautéed mushrooms, simple but delicious. My husband loves these with steak, sometimes I just eat this potato and a salad for dinner and it's very satisfying.
1For the potato:
Heat oven to 400 °F. Scrub potatoes. Pierce potatoes several times with a fork. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center. When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy . Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet. Increase oven temperature to 400°F. Bake about 10 minutes or until hot. Spoon mushrooms on top and sides of mushrooms.
In a pan over medium-high heat, heat the oil & butter until melted and sizzling. Add the garlic and reduce to medium heat. Sauté the garlic for about 1 minute. Add the mushrooms, parsley, salt & pepper to the pan. Using a spatula, swirl all the ingredients together. Let the mushroom mixture cook for about 3-5 minutes on one side without moving the mushrooms; this will allow it to caramelize a bit. Turn the mushrooms over and let brown on the other side for another 3-5 minutes.
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