Saturday, November 13, 2010

Baked Potatoes with Mushrooms and Fontina Cheese

Servings: 8
Preparation Time: 30 minutes plus roasting and baking

4 large baking potatoes

½ cup butter (1 stick)
2 pounds button mushrooms, sliced (about 4 cups)
4 green onions, thinly sliced (about ¼ cup)
½ (8-ounce) package cream cheese
½ cup sour cream
1 ½ cups Fontina cheese, shredded
2 tablespoons fresh garlic chives, chopped
Salt and freshly ground pepper

Preheat the oven to 375 degrees.

Scrub the potatoes and pierce each on with the tines of a fork. Place onto the rack in the oven and cook until soft, about 45 minutes.

Heat 2 tablespoons butter in a skillet over medium high heat. Add the mushrooms. Cook until soft, about 8 minutes. Add the green onion. Cook until soft, about 2 minutes. Season with salt and pepper. Remove from heat.

Remove the cooked potatoes from the oven. Cut the hot potatoes in half. Scoop out the potato leaving ¼ inch shell.

Place the potato in the bowl of an electric mixer. Stir in the cream cheese, sour cream and the remaining 6 tablespoons butter. Season with salt and pepper.

Mix in the mushrooms and ¾ cup cheese. Fill the potato jackets with the potato and mushroom mixture and place onto a baking sheet.

Sprinkle with the remaining cheese and fresh garlic chives. Bake until the cheese melts about 30 minutes.

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