Twice-Baked Potatoes with Mushrooms and Herbs

Twice-Baked Potatoes with Mushrooms and Herbs
Photo by Scott Phillips

Ingredients

  • 4 oz. coarsely grated sharp or extra-sharp Cheddar (1-½ cups)
  • ¼ cup crème fraîche
  • 4 large russet potatoes (10 to 12 oz. each), scrubbed, pierced 5 or 6 times with a fork
  • 1 Tbs. unsalted butter
  • 1 Tbs. canola oil
  • 2 tsp. finely chopped fresh rosemary
  • 1 Tbs. thinly sliced fresh chives
  • + 5 more ingredients
    • 10 oz. trimmed cremini mushrooms, chopped
    • 1 clove garlic, finely chopped
    • 2 tsp. finely chopped fresh thyme
    • Kosher salt
    • Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F. Place the potatoes directly on the oven rack and bake until tender when pierced with a fork, about 1 hour 10 minutes. Transfer the potatoes to a cutting board and let sit until cool enough to handle, about 10 minutes. Meanwhil...

View full recipe at Fine Cooking

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