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Recipe

Twice-Baked Potatoes with Mushrooms and Herbs

Scott Phillips

Servings: 4 as a main course or 8 as a side

Sautéed mushrooms and fresh rosemary and thyme add deep, woodsy flavor to these potatoes. They’re big enough to be a main dish; make halves (see variation below) if you’d like to serve them as a side.

Ingredients

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

Nutritional Information

      Calories (kcal) : 560
      Fat Calories (kcal): 300
      Fat (g): 33
      Saturated Fat (g): 19
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 80
      Sodium (mg): 500
      Carbohydrates (g): 53
      Fiber (g): 6
      Protein (g): 15

Preparation

  • 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.
  • Meanwhile, melt the butter in a medium skillet over medium high heat. Add the mushrooms, garlic, thyme, rosemary, and 1/4 tsp. salt and cook, stirring, until the mushrooms have browned and all the liquid has evaporated, about 8 minutes.
  • Cut a 1/2-inch-thick slice lengthwise off the top of each potato; scrape the flesh from the slices into a large bowl and discard the skins. Spoon the flesh from the potatoes into the bowl, leaving a 1/4-inch shell. Add the butter, 3/4 tsp. salt, and 1/2 tsp. pepper and mix with a potato masher until blended; do not overwork (lumps are OK). Gently fold in the mushroom mixture, crème fraîche and half of the cheese with a silicone spatula. Season to taste with more salt and pepper.
  • Using your fingers, rub the outsides of the potato shells with the oil. Distribute the filling among the shells, mounding it, and place on a rimmed baking sheet.
  • Bake the potatoes, uncovered, until heated through, 25 to 30 minutes. (To check, insert the blade of a small knife into the center of a potato for 5 seconds; it should be hot.) Sprinkle the potatoes with the remaining cheese and bake until the cheese melts and browns lightly in some places, 2 to 3 minutes more. Garnish the potatoes with the chives, let sit 5 to 10 minutes, and serve.

Make Ahead Tips

The potatoes can be baked and filled up to 1 day ahead. Cover with plastic wrap and refrigerate. Bring them to room temperature and heat the oven to 400°F before doing the final bake.

Twice-Baked Potato Halves: After the first bake, halve the potatoes lengthwise. Scoop the flesh out of both halves, leaving a 1/4-inch shell. Make the filling, then fill both halves of each potato, bake, and finish as directed.

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