This fantastic and simple recipe is one I got from Benjamin’s grandmother – Marilyn. She gifted me with an amazing cookbook the first year we were married. It is a 4″ notebook filled with hundreds of recipes. I slowly discover new ones that I just LOVE and must share.
Cheddar Mushroom Stuffed Potatoes
(Give yourself at least 1.5 hours for cook time – baked in the oven)
She sites Backyard Living Premier Collector’s Edition for this recipe.
Makes 6 servings – but can easily be increased or decreased for the number of guest you need to serve.
6 large russet potatoes
2/3 cup whipping cream (or I used whole milk because it is what I had)
(you could also use a combo of milk and cream cheese)
1 cup (4 oz) shredded cheddar cheese, divided
1/4 cup chopped (sliced) mushrooms
1/2-1 tsp garlic salt (to taste)
1/2 tsp dried basil
1/2 tsp dried oregano
4 strips of bacon, cooked and crumbled, divided (I used “real bacon bits”)
Bake potatoes at 375 degrees for 1 hour or until tender. When cool enough to handle cut the potato in half. Scoop out soft, cooked potato “pulp” leaving about 1/4 inch in the shell. Set aside.
Place pulp in a mixing bowl, add cream and mash.
Stir in 3/4 cup cheese, mushrooms, garlic salt, basil, and oregano. Set aside 2 Tb. bacon; stir in remaining bacon into potato mixture.
Spoon into potato shells. Top with remaining 2 oz. of cheese and 2 Tb. of bacon. bake at 375 degress for 25-30 minutes or until potatoes are heated through. (If you are in a hurry you can cook them for 5-8 minutes in the microwave for this last step).