Cheddar-Mushroom Stuffed Potatoes
TOTAL TIME: Prep: 70 min. + cooling Bake: 25 min.
YIELD: 6 servings.
To come up with this recipe, I just put together three of my family's favorite ingredients - potatoes, mushrooms and bacon. I prepare it as a quick-and-easy party dish. It's also a natural contribution to a potluck. And I serve it as an entree at times with a side vegetable.
-Jenean Schuetz, Longmont, Colorado
Ingredients
-
6 large russet potatoes
-
2/3 cup heavy whipping cream
-
1 cup shredded cheddar cheese, divided
-
1/4 cup chopped fresh mushrooms
-
1/2 to 1 teaspoon garlic salt
-
1/2 teaspoon dried basil
-
1/2 teaspoon dried oregano
-
4 bacon strips, cooked and crumbled, divided
Directions
-
1.
Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. Place pulp in a bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture.
-
2.
Spoon into potato shells. Top with remaining cheese and bacon. Microwave, uncovered, on high for 3-4-1/2 minutes or bake, uncovered, at 375° for 25-30 minutes or until potatoes are heated through.
Nutrition Facts
1 each: 475 calories, 18g fat (11g saturated fat), 60mg cholesterol, 364mg sodium, 68g carbohydrate (6g sugars, 6g fiber), 14g protein.
© 2024 RDA Enthusiast Brands, LLC