Baked Eggs With Potatoes Mushrooms Cheese Food

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
• Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE

Steps:

• Preheat oven to 375°F
• Pierce each potato in several places with fork.
• Place all potatoes directly on oven rack and bake until tender, about 1 hour.
• Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat.
• Add mushrooms; sauté 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 potato lengthwise in half.
• Scoop cooked potato flesh into large bowl, leaving skin intact.
• Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
• Mix in mushroom mixture and 1/2 cup cheddar cheese.
• Season to taste with salt and pepper.
• Mound mashed potatoes in potato skins.
• Sprinkle each half with 1 tablespoon cheese.
• Place on baking sheet.
• (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F
• Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.

DOUBLE BAKED POTATOES WITH MUSHROOMS AND CHEESE

Steps:

• Preheat oven to 375 degrees F.
• Clean the potatoes well, then with a fork pierce each several times.
• Place the potatoes directly on the rack in the oven and bake for about 60 minutes or until they are tender.
• While potatoes are cooking, in a large heavy skillet over medium heat melt together 1 tablespoon of butter and the olive oil, then add the mushrooms and sauté, stirring frequently, until they begin to brown, about 7 minutes.
• Add the chopped scallions and stir until they wilt, about 1 minute, then remove from heat and set aside.
• When potatoes are done cooking, cut each of them lengthwise in half (wearing oven mitts while doing this is cumbersome, but help protect your hands); don't turn off the oven - you're going to need it again in a while.
• With a spoon carefully scoop out the cooked potato out of the middle, placing the scooped bits into a large bowl, leaving the potato skins intact.
• To the scooped potato in the bowl, add the cream cheese, sour cream, and remaining butter, and mash it all together well.
• Stir in the mushroom mixture and 1/2 cup of the cheddar cheese, then season to taste with salt and pepper.
• Mound the mashed potato mixture in the potato skins, and sprinkle each half with remaining cheddar cheese.
• Place the potato halves on a baking sheet.
• (At this point, you can cover and refrigerate the halves if you want to bake them the next day.).
• Bake the filled potato halves on the baking sheet at 375 degrees F until they are heated through and the cheese topping melts, about 25 minutes (if you made them the day before and they were chilled when they went into the oven, it might take about 35 minutes).