Double Baked Potatoes With Mushrooms And Cheese Recipes

TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
• While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
• Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE

Steps:

• 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.

STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
• Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
• Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
• Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
• With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
• Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
• Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
• Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
• Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.

MUSHROOM-TALEGGIO TWICE-BAKED POTATOES

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until browned, about 5 minutes. Season with 1/4 teaspoon salt. Reduce the heat to medium; add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the sage and chicken broth. Reduce the heat to medium low and simmer until the vegetables are tender, about 3 minutes. Increase the heat to medium high and cook until most of the liquid evaporates, about 2 more minutes; set aside.
• One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, taleggio and parsley until just combined. Stir in the mascarpone, then the mushroom mixture. Brush the potato skins with the remaining 1 tablespoon olive oil and season the insides with salt and pepper. Set on a baking sheet.
• Mound the filling into the potato skins and sprinkle with the parmesan. Return to the oven on the top rack; bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Season with salt.

TWICE BAKED POTATOES WITH MUSHROOMS AND SHRIMP

Steps:

• Preheat oven to 400 degrees. Place the potatoes on a baking sheet. Coat and rub the potatoes with the oil and season with salt and pepper. Bake for 1 hour until cooked through.
• In the meantime, cook the bacon on a griddle or sauté pan over medium high heat until crisp. Transfer to a paper towel-lined plate and set aside.
• Season the shrimp with a little salt and lemon pepper. On the same griddle or pan that you cooked the bacon in, cook the shrimp for about 2 minutes on each side until pink. Set aside in a medium bowl.
• Cook the mushrooms in that same griddle or pan that the bacon and shrimp were cooked inches Sauté until tender and season with salt and pepper. Set aside in the bowl with the shrimp and poor the juices from the pan over the mushrooms and shrimp. Chop the bacon into bite size pieces.
• Remove the potatoes from the oven and cool long enough to handle them, about 10-15 minutes. Lower the oven heat to 350. Using a sharp knife, cut the potatoes, length wise, in half. Place each half on a bigger baking sheet if needed to fit. With a spoon, scoop out the center of the potato in a large bowl, leaving about a 1/4 inch border along the skin. In the bowl with the potato, add the salt, pepper, seasoned salt, butter, sour cream, milk or cream, 1/4 cup parmesan cheese, and 1 cup cheddar cheese. Mash with a potato masher. Add the bacon, mushrooms, and shrimp to the potato mixture and stir to combine with a spoon.
• Spoon the filling into each potato halve. Top each potato with the remaining 1/2 cup of cheddar cheese and sprinkle with cayenne pepper. Bake in the preheated oven for 15-20 minutes until the cheese is melted and the potatoes are heated through. Serve while hot.
• (Note: If you want to make these potatoes ahead of time, prepare them up to the point when you fill the potatoes. Do not top with the cheeses and cayenne pepper until right before baking. Cover them with aluminum foil and refrigerate up to 24 hours.).

DOUBLE BAKED POTATOES

Steps:

• bake potatoes untill soft allow to cool.
• while potatoes cool saute mushrooms in about 2 table spoons of butter for about 4 mins sprinkle with salt and pepper.
• cut tops off potatoes and spoon out insides
• into bowl
• mix in butter cottage cheese swiss cheese and mushrooms add some more salt and pepper
• place potatoe mixture in bag cut off corner and pipe contents back into potatoes shells or skins.
• top with grated parm and chives bake at 350 untill tops are golden brown.