Twice-Baked Potatoes

Photo by Julie E.

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    Baked Potatoes

  • 1/2

    cup dairy sour cream or plain yogurt

  • 2

    cloves garlic, minced

  • 1

    small onion, diced

  • 1

    cup mushrooms, chopped

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon black pepper

  • Milk (optional)

  • 3/4

    cup finely shredded cheddar cheese (3 ounces)

  • 1

    tablespoon snipped fresh chives (optional)

Directions

1. Bake potatoes as directed; let stand about 10 minutes. Cut a lengthwise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl. Scoop pulp out of each potato (see photo, directional). Add the pulp to the bowl. 2. Saute garlic, onions and mushrooms, set aside. 2. Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic mixture, salt and black pepper; beat until smooth. (If necessary, stir in 1 to 2 tablespoons milk to reach desired consistency.) Stir in 1/2 cup of the cheddar cheese and, if desired, chives. Spoon the mashed potato mixture into the potato shells. Place in a 2-quart baking dish. 3. Bake, uncovered, in a 425 degrees F oven for 20 to 25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2 to 3 minutes more or until cheese melts.

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