Loaded Potato And Mushroom Bake Food

CREAMY MUSHROOM-POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

LOADED POTATO AND MUSHROOM BAKE RECIPE

Steps:

• For Potatoes: Peel potatoes, cut in half, and boil in salted water until tender, but firm. Drain and dry thoroughly by shaking over heat until moisture disappears.
• Mash potatoes using electric mixer. Add salt, nutmeg, pepper, cream cheese, butter, eggs, baking powder, hot milk and roasted garlic puree. Beat until fluffy. (you may need a little extra liquid to get these nice and fluffy). Stir in cheddar cheese cubes, but don't mix so much that the cubes melt into the potato mixture.
• For Mushrooms: Saute mushrooms in 1 tablespoon butter until browned and all liquid has evaporated. Season generously with salt and pepper and add thyme.
• Butter a pie plate and line bottom and sides of plate with about 1" mashed potato mixture. Fill centre with mushroom mixture, cover with remaining potato mixture. Brush top with melted butter and dust with smoked paprika.
• Bake in a preheated 400F for 20 to 25 minutes or until golden brown and puffed.
• *** Light cream cheese, skim milk and light cheddar cheese can be used to cut back even more on calories and fat ***.
• (This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.).

BAKED POTATOES WITH SAUTEED MUSHROOMS AND YOGURT

Steps:

• Preheat oven to 450 degrees. Bake potatoes on a rimmed baking sheet until skins are crisp and flesh is tender, 45 to 50 minutes.
• Heat oil in a medium skillet over medium-high heat. Add mushrooms; cook, stirring, until browned, about 2 minutes. Stir in salt; season with pepper.
• Slit the potatoes lengthwise, stopping 1/2 inch from ends. Gently squeeze ends to loosen flesh. Open each potato slightly. Divide sauteed mushrooms and the cheese among potatoes; top each with 1 tablespoon yogurt. Garnish with chives.

CHEDDAR-MUSHROOM STUFFED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. Place pulp in a bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture., Spoon into potato shells. Top with remaining cheese and bacon. Microwave, uncovered, on high for 3-4-1/2 minutes or bake, uncovered, at 375° for 25-30 minutes or until potatoes are heated through.

POTATO MUSHROOM BAKE

Steps:

• In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
• Sprinkle with salt, pepper and tarragon.
• Pour whipping cream over all.
• Cover with foil.
• Bake at 350° for 30 minutes.
• Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
• Sprinkle with parsley.

BAKED POTATO WITH MUSHROOMS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
• Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.