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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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You can use whatever vegetable you want in this recipe for variety. I make these the day before Christmas dinner and don't finish baking them until then. Bring to room temperature before baking the next day. I also like to freeze extras for baking another time. Ingredients:
10 large baking potatoes |
12 ounces canned mushrooms, drained well |
8 tablespoons butter |
2 cups sour cream |
2 cups shredded cheddar cheese |
2 cups shredded monterey jack cheese |
granulated garlic |
Directions:
1. Bake potatoes in a 350F oven for about 2 hours or until cooked.
2. Cool potatoes until cool enough not to burn yourself.
3. Slice a thin layer off the top of potato and scoop out potatoes leaving a thin layer of potato in shell.
4. Mix the rest of ingredients together using granulated garlic amount to taste and over stuff the potato filling into each shell.
5. Sprinkle shredded cheese on top and bake around 30 minutes until cheese is melted on top.
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