Potatoes are baked, stuffed, then baked again to brown.
Cook Time: 60 minutes
Ingredients:
4 large baking potatoes
1/4 cup milk
salt and pepper
2 tablespoons butter
4 ounces chopped mushrooms
1 tablespoon butter for brushing
chopped chives for topping
Preparation:
Scrub potatoes; arrange in a pie pan or on baking sheet or on oven rack. Prick with a fork in a few places and bake at 450° for 45 to 50 minutes, or until tender.
Cut a thin slice from the top of each potato; scoop out potato into a bowl, leaving shell intact. Add milk and beat until fluffy. season with salt and pepper.
In a skillet, melt butter over medium heat. Sauté mushrooms until tender; stir mushrooms and butter into the potatoes. Pile potato mixture into the shells; brush potatoes with additional butter and sprinkle with chives.
Brown twice baked potatoes lightly in the oven at 450°. Twice baked potato recipe serves 4.
Cook Time: 60 minutes
Ingredients:
4 large baking potatoes
1/4 cup milk
salt and pepper
2 tablespoons butter
4 ounces chopped mushrooms
1 tablespoon butter for brushing
chopped chives for topping
Preparation:
Scrub potatoes; arrange in a pie pan or on baking sheet or on oven rack. Prick with a fork in a few places and bake at 450° for 45 to 50 minutes, or until tender.
Cut a thin slice from the top of each potato; scoop out potato into a bowl, leaving shell intact. Add milk and beat until fluffy. season with salt and pepper.
In a skillet, melt butter over medium heat. Sauté mushrooms until tender; stir mushrooms and butter into the potatoes. Pile potato mixture into the shells; brush potatoes with additional butter and sprinkle with chives.
Brown twice baked potatoes lightly in the oven at 450°. Twice baked potato recipe serves 4.
