6 small russet potatoes (about 7-oz) each, scrubbed
5 T butter, room temperature
12-oz mushrooms, coarsely chopped
2 large green onions, chopped
1/2 cup (3-oz) cream cheese, room temperature
1/3 cup sour cream
1-1/4 cups grated white cheddar cheese, grated
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Preheat oven to 375F. Pierce each potatoe in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour.
Meanwhile melt 1 T butter in heavy large skillet over medium heat. Add mushrooms; saute 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 potatoe lengthwise in half. Scoop cooked potatoe flesh into large bowl, leaving skin intact. Add cream cheese, sour cream and remaining 4 T butter and mash well. Mix in mushroom mixture and 1/2 cup cheddar cheese. Season to taste with salt and freshly ground black pepper. Mound mash potatoes in potatoe skins. Sprinkle each half with 1 T cheese. Place on baking sheet (Can be made 1 day ahead. Covered and refrigerated).
Preheat oven to 375F. Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.
5 T butter, room temperature
12-oz mushrooms, coarsely chopped
2 large green onions, chopped
1/2 cup (3-oz) cream cheese, room temperature
1/3 cup sour cream
1-1/4 cups grated white cheddar cheese, grated
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Preheat oven to 375F. Pierce each potatoe in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour.
Meanwhile melt 1 T butter in heavy large skillet over medium heat. Add mushrooms; saute 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 potatoe lengthwise in half. Scoop cooked potatoe flesh into large bowl, leaving skin intact. Add cream cheese, sour cream and remaining 4 T butter and mash well. Mix in mushroom mixture and 1/2 cup cheddar cheese. Season to taste with salt and freshly ground black pepper. Mound mash potatoes in potatoe skins. Sprinkle each half with 1 T cheese. Place on baking sheet (Can be made 1 day ahead. Covered and refrigerated).
Preheat oven to 375F. Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.
