Tested till perfect Twice-Baked Mushroom Potatoes

Twice-Baked Mushroom Potatoes

Serve with: Almond Green Beans

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2002

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 large 4largebaking potatobaking potatoes, about 2lb
  • 1 tbsp 1tbspvegetable oil
  • 3 3cloves garlic, minced
  • 2 cups 2cupschopped mushroommushrooms
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 tsp 1tspWorcestershire sauce
  • 4 4green oniongreen onions, chopped
  • 1 cup 1cupshredded Gouda cheese or Jarlsberg cheese
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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 Information Per serving: about

cal 318 pro 12g total fat 12g sat. fat 5g
carb 43g fibre 4g chol 33mg sodium 554mg

% RDI:

calcium 21 iron 21 vit A 6 vit C 40
folate 16
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