Cheddar And Blue Cheese Twice Baked Potatoes Recipe
Ingredients
| Potatoes | 4 | |
| Cooking spray | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Mushrooms package | 1 | |
| Dried oregano | 1 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 1/2 cup fat-free milk | ||
| Blue cheese | 2 Tablespoon, crumbled | |
| 2 tablespoons light butter | ||
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sharp cheddar cheese | 3/4 Cup (16 tbs) | |
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.
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.
Chef
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