Eat at
#235: Rec: Double-Baked Potatoes With Mushrooms And Cheese

Posted by: Curious1 at 2:44 pm on Dec 26, 2005

from Epi while I'm at it, they're delicious and went well with standing rib roast. I used Boursin garlic and herb instead of cream cheese because I had it. Hey, two for one at Publix, how could I resist?


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

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

Preheat oven to 375°F. Pierce each potato in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour.

Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes. Add green onions; stir until wilted, about 1 minute. Set aside.

Using oven mitts as aid, cut each potato lengthwise in half. Scoop cooked potato flesh into large bowl, leaving skin intact. Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well. Mix in mushroom mixture and 1/2 cup cheddar cheese. Season to taste with salt and pepper. Mound mashed potatoes in potato skins. Sprinkle each half with 1 tablespoon cheese. Place on baking sheet. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.

Makes 6 servings.

Bon Appétit
March 2002