BAKED POTATO WITH MUSHROOMS
A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave! I like to serve it with a salad or green beans.
Provided by MOTTSBELA
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 45m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
- Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 71.7 g, Cholesterol 31.1 mg, Fat 12.1 g, Fiber 9.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 50.8 mg, Sugar 7.5 g
TWICE BAKED POTATOES
This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.
Provided by Jamie
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
- Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
- Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
- Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
- Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g
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.
DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE
This rich and creamy version of twice-baked potatoes can be prepared and assembled one day before baking. You can add more cream cheese and/or sour cream to make them creamier.
Provided by lazyme
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE
Categories Mushroom Potato Side Bake Cheddar Cream Cheese Sour Cream Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
Make and share this Twice-Baked Potatoes With Mushrooms and Prosciutto recipe from Food.com.
Provided by eLLe-ious
Categories < 4 Hours
Time 1h30m
Yield 4-6 potatoes, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 750.2, Fat 55.5, SaturatedFat 30, Cholesterol 130.3, Sodium 541.8, Carbohydrate 43.2, Fiber 5.9, Sugar 3.9, Protein 23.4
More about "twice baked potatoes with mushrooms and prosciutto recipes"
BACON-MUSHROOM TWICE-BAKED POTATOES - BETTER …
From bhg.com
LOADED BAKED POTATO SKINS WITH CRISPY PROSCIUTTO
From parmacrown.com
TWICE-BAKED POTATOES WITH PORCINI & WHITE TRUFFLES
From finecooking.com
TWICE-BAKED POTATOES - CULINARY HILL
From culinaryhill.com
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
From today.com
Cuisine AmericanCategory Side DishesAuthor Giada De Laurentiis
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO – GIADZY
From giadzy.com
Servings 6Total Time 2 hrsAuthor Giada De Laurentiis
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
From bigoven.com
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
From beachsidebaker.blogspot.com
BAKED POTATOES WITH MUSHROOMS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TWICE BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO …
From tfrecipes.com
TWICE BAKED POTATOES {SO GOOD!} - SPEND WITH PENNIES
From spendwithpennies.com
TWICE BAKED POTATOES WITH MUSHROOMS | VAHREHVAH
From vahrehvah.com
TWICE-BAKED POTATOES | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TWICE BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO RECIPE
From awwh-shucks.blogspot.com
TWICE BAKED POTATOES WITH MUSHROOMS - CLASSIC-RECIPES
From classic-recipes.com
RECIPES FOR TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO …
From saymmm.com
TWICE-BAKED POTATOES WITH MUSHROOMS AND HERBS - RECIPE
From finecooking.com
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
From fooddiez.com
TWICE BAKED POTATOES WITH PROSCIUTTO, MUSHROOMS, AND SCALLIONS
From foodlifelovebyrachel.com
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
From today.com
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO - GIADZY
From pinterest.ca
STEAKHOUSE STYLE TWICE BAKED POTATOES - THEKITTCHEN
From thekittchen.com
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
From mastercook.com
TWICE BAKED POTATO WITH MUSHROOMS, BLUE CHEESE AND BALSAMIC …
From telegraph.co.uk
30 STUFFED POTATO RECIPES (+ BEST FILLING IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
TWICE BAKED POTATOES WITH PROSCIUTTO, MUSHROOMS, AND SCALLIONS
From foodlifelovebyrachel.com
TWICE-BAKED POTATOES (4 WAYS!) - PASS ME SOME TASTY
From passmesometasty.com
TWICE BAKED POTATOES WITH PROSCIUTTO, MUSHROOMS, AND SCALLIONS
From pinterest.co.uk
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO | RECIPE
From pinterest.co.uk
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO - GIADZY
From pinterest.com
THE SPLENDID KITCHEN: TWICE BAKED POTATOES WITH PROSCIUTTO
From thesplendidkitchen.blogspot.com
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
From saymmm.com
TWICE BAKED POTATOES WITH MUSHROOMS AND SHRIMP - PLAIN.RECIPES
From plain.recipes
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO | RECIPE
From pinterest.com
TWICE BAKED POTATOES WITH SPINACH AND FETA CHEESE RECIPE
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love