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Ingredients
| russet potatoes: 6 whole potatoes (large) |
| heavy whipping cream (fluid): 2/3 cup |
| cheddar cheese (shredded): 1 cup (shredded//divided) |
| white mushrooms: 1/4 cup (chopped) |
| garlic salt: 1 tsp |
| dried basil (ground): 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| bacon: 4 strips (cooked and crumbled//divided) |
Cheddar-Mushroom Stuffed Potatoes
Credit: Food.com
User rating:
-
Prep Time
70 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Preheat oven to 375 degrees. Bake potatoes for approximately one hour or until tender.
- When cool enough to handle cut a thin slice off the top of each potato. Carefully scoop out pulp, place in mixing bowl, and leave a 1/4 inch shell, set aside.
- Add cream to potato pulp and mash. Stir in 3/4 cup of cheese, mushrooms, garlic salt, basil, and oregano. Setting aside 2 tablespoons of bacon, add the remaining bacon to the potatoes.
- Spoon mixture into potato shells and top with remaining cheese and bacon. Microwave uncovered, on high for 3 to 4 1/2 minutes or bake uncovered, in a 375 degree oven for 25-30 minutes making sure potatoes are heated thru. Serve immediately.