Ingredients for Cheesy Stuffed Potatoes
- Russet Potatoes
- 4 tablespoons butter
- Heavy Cream
- Mccormick Salad Supreme Seasoning
- Fresh Parsley
- Salt and pepper to taste
- Sliced Mushrooms
- Gouda Cheese
- 2 tablespoons chopped scallions
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How to Make Cheesy Stuffed Potatoes
- Preheat oven to 400°F (200°C).
- Line a baking sheet with foil.
- Bake potatoes for 60-90 minutes, or until tender when pierced with a fork.
- Once cool enough to handle, cut baked potatoes in half lengthwise.
- Gently scoop out the potato pulp, leaving about 1/4-inch border, and place in a large bowl. Set potato skins aside on the prepared baking sheet.
- In the bowl with the potato pulp, add 4 tablespoons of butter, 1/4 cup of heavy cream, 1 teaspoon of salad seasoning, and 2 tablespoons of chopped fresh parsley.
- Mash the mixture until smooth. Season generously with salt and pepper to taste.
- Stir in 8 ounces of sliced mushrooms and 4 ounces of shredded Gouda cheese.
- Evenly divide the mashed potato mixture among the potato skins.
- Bake for 15-17 minutes, or until the centers are heated through and the cheese is melted and bubbly.
- Preheat broiler to high.
- Broil potatoes 6 inches from the heat source for 2-3 minutes, or until the tops are lightly browned and crispy.
- Garnish with 2 tablespoons of chopped scallions before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
6g
Fat
41g
Carbs
6g
