TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 2h2m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
- While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
- Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.
MUSHROOM-TALEGGIO TWICE-BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until browned, about 5 minutes. Season with 1/4 teaspoon salt. Reduce the heat to medium; add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the sage and chicken broth. Reduce the heat to medium low and simmer until the vegetables are tender, about 3 minutes. Increase the heat to medium high and cook until most of the liquid evaporates, about 2 more minutes; set aside.
- One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, taleggio and parsley until just combined. Stir in the mascarpone, then the mushroom mixture. Brush the potato skins with the remaining 1 tablespoon olive oil and season the insides with salt and pepper. Set on a baking sheet.
- Mound the filling into the potato skins and sprinkle with the parmesan. Return to the oven on the top rack; bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Season with salt.
DELUXE TWICE BAKED POTATOES WITH SHRIMP
A delicious and fancy side dish that's great with a steak for surf and turf.
Provided by Paula Deen
Categories comfort food
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 °F.
- Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes until tender, about 1 hour.
- While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Transfer the slices to a paper towel-lined plate to drain, then crumble. Pour off all but 3 tablespoons of bacon grease from the skillet.
- Cut the shrimp into thirds. Reheat the bacon grease over medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt. Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes.
- When the potatoes are done, let them cool slightly (leave the oven on). Slice off the top third of each potato and carefully scoop out the flesh into a bowl. Scoop out the potato from the top third, and add that to the bowl, then discard the skin. Leave about 1/4-inch border of potato inside the skin. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise and black pepper. Stuff the potato skins with the filling, mounding any extra on top. Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon. Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve.
GREAT TWICE BAKED POTATOES
These went over smashingly at a party. Easy to make (if you don't mind the cooking wait) and impressive looking and tasting!
Provided by ROSIE139
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
- Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
- Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
- Bake for an additional 15 minutes, or until golden brown.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 38.5 g, Cholesterol 62.8 mg, Fat 21.3 g, Fiber 4.2 g, Protein 8.7 g, SaturatedFat 8.7 g, Sodium 551.7 mg, Sugar 3.5 g
TWICE BAKED POTATOES I
Twice baked potatoes, every kids favorite dish. Originally submitted to ThanksgivingRecipe.com.
Provided by Sally Oh
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until the potatoes are soft and firm.
- Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 32.6 g, Cholesterol 12 mg, Fat 4.4 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 56.6 mg, Sugar 1.8 g
TWICE BAKED POTATOES
This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.
Provided by Jamie
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
- Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
- Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
- Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
- Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g
TWICE BAKED POTATOES WITH MUSHROOMS AND SHRIMP
This is a recipe that's great to serve to a large group of people. Double or triple the recipe and its awesome for a gathering of friends and family. You can pretty much substitute the mushrooms, shrimp, and bacon for anything else that you like........very versatile. By the way, this recipe says 0 vegetable oil. You still need the oil, that's just how it shows up, sorry.
Provided by 21george_97
Categories < 4 Hours
Time 1h50m
Yield 8 Potato halves, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Place the potatoes on a baking sheet. Coat and rub the potatoes with the oil and season with salt and pepper. Bake for 1 hour until cooked through.
- In the meantime, cook the bacon on a griddle or sauté pan over medium high heat until crisp. Transfer to a paper towel-lined plate and set aside.
- Season the shrimp with a little salt and lemon pepper. On the same griddle or pan that you cooked the bacon in, cook the shrimp for about 2 minutes on each side until pink. Set aside in a medium bowl.
- Cook the mushrooms in that same griddle or pan that the bacon and shrimp were cooked inches Sauté until tender and season with salt and pepper. Set aside in the bowl with the shrimp and poor the juices from the pan over the mushrooms and shrimp. Chop the bacon into bite size pieces.
- Remove the potatoes from the oven and cool long enough to handle them, about 10-15 minutes. Lower the oven heat to 350. Using a sharp knife, cut the potatoes, length wise, in half. Place each half on a bigger baking sheet if needed to fit. With a spoon, scoop out the center of the potato in a large bowl, leaving about a 1/4 inch border along the skin. In the bowl with the potato, add the salt, pepper, seasoned salt, butter, sour cream, milk or cream, 1/4 cup parmesan cheese, and 1 cup cheddar cheese. Mash with a potato masher. Add the bacon, mushrooms, and shrimp to the potato mixture and stir to combine with a spoon.
- Spoon the filling into each potato halve. Top each potato with the remaining 1/2 cup of cheddar cheese and sprinkle with cayenne pepper. Bake in the preheated oven for 15-20 minutes until the cheese is melted and the potatoes are heated through. Serve while hot.
- (Note: If you want to make these potatoes ahead of time, prepare them up to the point when you fill the potatoes. Do not top with the cheeses and cayenne pepper until right before baking. Cover them with aluminum foil and refrigerate up to 24 hours.).
Nutrition Facts : Calories 483.8, Fat 28.5, SaturatedFat 16.4, Cholesterol 146, Sodium 942.1, Carbohydrate 36.4, Fiber 4.7, Sugar 2.8, Protein 21.9
CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES
Take a tasty twice-baked potato and add some tender shrimp to make it extra special, extra delicious, and it becomes a fun entree dish!
Provided by Rebekah Rose Hills
Categories Main Dish Shrimp
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
- Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
- Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
- Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
- Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 39.9 g, Cholesterol 168.6 mg, Fat 23 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 395.1 mg, Sugar 1.4 g
STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE
Steps:
- Preheat the oven to 450 degrees F.
- Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
- Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
- Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
- Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
- With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
- Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
- Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
- Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
- Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.
SHRIMP STUFFED TWICE BAKED POTATOES
This could be a meal in itself or a side dish. Prep time is for pre-baking the potato and sauteeing the shrimp.
Provided by Punky Julster
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Wash potatoes, then dry them and gently prick with a fork on the sides.
- Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1- 1 1/2 hours until cooked through.
- Place the butter in a large bowl.
- Remove the potatoes from the oven and slice each potato in half.
- Gently scoop out the potato and place in the bowl.
- Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper.
- Fold the shrimp and both cheeses into the mixture.
- Gently stuff the mixture back into the potato shells, making sure not to break them.
- Pile the mixture as high as you can on top of the potato shells.
- Sprinkle each potato with cheese and paprika for color.
- Bake for about 20 to 30 minutes until browned on top.
TWICE BAKED POTATOES WITH SEAFOOD TOPPING
These can be prepared ahead of time and baked when needed. They are delicious served with grilled beef tenderloin steak. A half a potato per person is ample. My husband loves them as leftovers with breakfast the next morning! They're easy to make and very impressive when served.
Provided by Emjay99
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- POTATOES: Wash potatoes thoroughly, poke with a fork (I use a kebab skewer) and microwave until completely cooked and soft to the touch.
- While they are still warm, cut them in half lengthwise then carefully scoop out centres leaving a shell of the skin about 1/4 inch thick.
- Place the scooped out centres into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
- Stuff the potato shells with the mashed potato and place in a sprayed 8 inch square casserole dish. Set aside. Prepare the topping.
- TOPPING: In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
- Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
- Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
- Cover and allow to cool to room temperature.
- Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
- At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
- Pre-heat oven to 350 degrees F.
- Bake 20 to 30 minutes until heated through and topping is lightly browned.
Nutrition Facts : Calories 323.5, Fat 10, SaturatedFat 6, Cholesterol 93.4, Sodium 585.3, Carbohydrate 35.4, Fiber 2.9, Sugar 3.4, Protein 23
DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE
This rich and creamy version of twice-baked potatoes can be prepared and assembled one day before baking. You can add more cream cheese and/or sour cream to make them creamier.
Provided by lazyme
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
TWICE BAKED POTATOES WITH SHRIMP
Steps:
- Wash and dry potatoes, coat outside of potatoes with butter, wrap in foil, bake in oven until done.
- Once done remove from oven and unwrap. Let cool slightly. Cut potatoes in half length wise. Scrap out center of potatoes, leaving enough to make a firm shell. Lay shells in baking dish.
- Mix potatoes, sour cream, cheddar cheese, shrimp, crab meat, salt and pepper together blending well. Spoon mixture into shells.
- Bake in oven at 350 degrees F until heated through, approximately 20 minutes. Top with more cheddar cheese and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MINI TWICE-BAKED POTATOES
Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.
Provided by Holly Haines
Categories Appetizers and Snacks Seafood Shrimp
Time 1h21m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
- Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
- Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
- Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
- Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
- Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
- Season shrimp with Creole seasoning; transfer to a grill pan.
- Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 20.6 g, Cholesterol 96 mg, Fat 16.9 g, Fiber 2.7 g, Protein 13.6 g, SaturatedFat 8 g, Sodium 408.5 mg, Sugar 1.1 g
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
Make and share this Twice-Baked Potatoes With Mushrooms and Prosciutto recipe from Food.com.
Provided by eLLe-ious
Categories < 4 Hours
Time 1h30m
Yield 4-6 potatoes, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
- While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
- Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.
Nutrition Facts : Calories 750.2, Fat 55.5, SaturatedFat 30, Cholesterol 130.3, Sodium 541.8, Carbohydrate 43.2, Fiber 5.9, Sugar 3.9, Protein 23.4
DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE
Categories Mushroom Potato Side Bake Cheddar Cream Cheese Sour Cream Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
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