Cheddar and Blue Cheese Twice-Baked Potatoes

Ingredients

• 4 (8-ounce) baking potatoes
• Cooking spray
• 1 cup chopped onion (about
• 1 medium)
• 1 (8-ounce) package pre-sliced mushrooms
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh parsley
• 1/2 cup fat-free milk
• 2 tablespoons crumbled blue cheese
• 2 tablespoons light butter
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese

Preparation

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.