Mushroom-Stuffed Potatoes
Mushroom-Stuffed Potatoes is an moderately easy dinner. Made with 4 large baking potatoes, 3 tbsp. margarine (divided), 1 (2 oz.) can chopped mushrooms, 1/3 c. half and half or milk and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Scrub potatoes well.
Bake at 425° until soft.
Cut a slice off top of each potato.
Carefully scoop out pulp into a bowl reserving 1/4-inch layer inside.
Melt 1 tablespoon margarine in small skillet.
Add mushrooms, saute for about 5 minutes.
Mash potato pulp with remaining margarine.
Add half and half, onion powder, salt and pepper to taste.
Beat until fluffy (add more milk if needed).
Stir in mushrooms.
Heap mixture in potato shells. Arrange on baking sheet.
Sprinkle with cheese.
Bake at 400° for 15 minutes or until brown.
🍷 Perfect Pairings
Complete your meal with these
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