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Stuffed with sauteed mushrooms and scallions, spinach, cheese, and creamy Dijon and sour cream, Twice-Baked Potatoes are a favorite comfort food and a delicious accompaniment to almost any dish.

Recipe by MyRecipes January 2012

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Credit: Kate Sears; Styling: Gerri Williams

Recipe Summary test

prep:
20 mins
cook:
1 hr 55 mins
total:
2 hrs 15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400ºF. Pierce potatoes in several places with a fork; place on a baking sheet. Bake until tender, about 1 hour 15 minutes. Let cool for 15 minutes. Warm oil in a skillet over medium heat. Add mushrooms; sauté until soft and golden and liquid has evaporated, about 6 minutes. Add scallions; sauté for 1 minute. Remove from heat.

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  • Carefully slice top inch off potatoes. Scoop out flesh, leaving a 1/4-inch border. Transfer flesh to a bowl and mash. Add mushroom mixture, spinach, mustard, sour cream and 1/2 cup Cheddar. Mix well and season with salt and pepper.

  • Divide mixture among potato shells; sprinkle with remaining Cheddar. Return to baking sheet; bake until heated through and golden brown on top, 25 to 30 minutes.

Nutrition Facts

399 calories; fat 7g; saturated fat 3g; protein 15g; carbohydrates 73g; fiber 7g; cholesterol 18mg; sodium 400mg.
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