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Cheddar And Blue Cheese Twice Baked Potatoes

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Ingredients
  Baking potatoes 32 Ounce (4 Whole, 8 Ounce Each)
  Cooking spray 1
  Chopped onion 1 Cup (16 tbs) (About 1 Medium)
  Sliced mushrooms 8 Ounce (1 Package)
  Dried oregano 1 Teaspoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Fat free milk 1⁄2 Cup (8 tbs)
  Crumbled blue cheese 2 Tablespoon
  Light butter 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded reduced fat sharp cheddar cheese 3 Ounce (3/4 Cup)
Directions

1. Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave at HIGH 12 minutes or until done.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, mushrooms, and oregano; coat with cooking spray. Cook 6 minutes or until tender. Remove from heat; stir in parsley.
3. Preheat oven to 350°.
4. Cut potatoes in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Arrange shells on a baking sheet. Set aside.
5. Beat potato pulp, milk, and next 4 ingredients in a large bowl with a mixer at medium speed until smooth. Stuff shells evenly with potato mixture. Top with mushroom mixture. Sprinkle evenly with Cheddar cheese.
6. Bake at 350° for 20 minutes or until cheese melts.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese

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