Ali Johnson

Twice Baked Potatoes with Mushrooms

Potatoes are baked, stuffed, then baked again to brown.

INGREDIENTS:

4 large baking potatoes
1/4 cup milk
salt and pepper
2 tablespoons butter
4 ounces chopped mushrooms
1 tablespoon butter for brushing
chopped chives for topping

PREPARATION:

Scrub potatoes; arrange in a pie pan or on baking sheet or on oven rack. Prick with a fork in a few places and bake at 450° for 45 to 50 minutes, or until tender. Cut a thin slice from the top of each potato; scoop out potato into a bowl, leaving shell intact.

Add milk and beat until fluffy. season with salt and pepper. In a skillet, melt butter over medium heat. Sauté mushrooms until tender; stir mushrooms and butter into the potatoes. Pile potato mixture into the shells; brush potatoes with additional butter and sprinkle with chives. Brown twice baked potatoes lightly in the oven at 450°. Twice baked potato recipe serves 4.

10:23 AM - May. 30, 2005

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