Twice-Baked Mushroom Potatoes

Author: Canadian Living

Serve with: Almond Green Beans

  • Portion size 4 servings

Ingredients

  • 4 large baking potatoes about 2lb
  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 2 cups chopped mushrooms
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 4 green onions chopped
  • 1 cup shredded Gouda cheese
  • 1 cup shredded Jarlsberg cheese

Method

Using fork, prick each potato in several places; microwave at High for 10 to 12 minutes or until tender, turning potatoes halfway through.

Meanwhile, in nonstick skillet, heat oil over medium-high heat; cook garlic, mushrooms, oregano, salt and pepper, stirring often, until mushrooms are golden and no liquid remains, 8 to 10 minutes. Stir in Worcestershire sauce.

Cut thin slice from across top of each potato; scoop out flesh into large bowl, leaving 1/2-inch (1 cm) thick shells.

With potato masher, mash potatoes; stir in mushroom mixture. Mix in all but 1/4 cup (50 mL) of the green onions. Spoon back into shells, mounding slightly. Sprinkle with cheese.

Place potatoes in metal cake pan; broil just until cheese is golden, about 3 minutes. Sprinkle with remaining green onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 554 mg
  • Protein 12 g
  • Calories 318.0
  • Total fat 12 g
  • Cholesterol 33 mg
  • Saturated fat 5 g
  • Total carbohydrate 43 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 21.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Twice-Baked Mushroom Potatoes

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