Cheddar mushroom stuffed potatoes To come up with Cheddar mushroom stuffed potatoes recipe, I just put together three of my family’s favorite ingredients potatoes, mushrooms and bacon. I prepare it as a quick-and-easy party dish. It’s also a natural contribution to a potluck.

Ingredients 

6 large russet potatoes

2/3 cup heavy whipping cream

1 cup (4 ounces) shredded cheddar cheese,

divided

1/4 cup chopped fresh mushrooms

1/2 to 1 teaspoon garlic salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

4 bacon strips, cooked and crumbled, divided

Method 

Bake potatoes at 375° for 1 hour or until tender. 

When cool enough to handle, cut a thin slice off the top of each potato and discard.

Scoop out pulp, leaving a 1/4-in. shell; set shells aside.

Place pulp in a mixing bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. 

Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture.

Spoon into potato shells. Top with remaining cheese and bacon. 

Microwave, uncovered, on high for 5-8 minutes or bake, uncovered, at 375° for 25-30 minutes or until potatoes are heated through. Yield: 6 servings.

Notes and Tips 

This recipe was tested with an 850- watt microwave.