Cheddar And Blue Cheese Twice-Baked Potatoes Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
4 baking potatoes
Cooking spray
1 medium chopped onion
1 package (8-ounce size) 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 shredded reduced-fat sharp Cheddar cheese

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Directions:

Pierce potatoes with a fork, and arrange in a circle on paper towels microwave oven. Cover potatoes with damp paper towels. Microwave HIGH 12 minutes or until done.

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.

Preheat oven to 350 F.

Cut potatoes in half lengthwise, and scoop out pulp, leaving a 1/2-inch-thick shell. Arrange shells on a baking sheet. Set aside.

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 mix. Top with mushroom mixture. Sprinkle evenly with Cheddar cheese.

Bake at 350 F for 20 minutes or until cheese melts.

This recipe from CDKitchen for Cheddar And Blue Cheese Twice-Baked Potatoes serves/makes 4

Recipe ID: 81729

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