Cheddar-Stuffed Potatoes

Name: Cheddar-Stuffed Potatoes
Ingredients: 6 medium baking potatoes, scrubbed (3 3/4 lbs.); 12 cup unsalted butter, at room temperature; 1 tablespoon extra virgin olive oil; 12 lb cremini mushroom, sliced 1/4-inch thick; kosher salt; fresh ground black pepper; 6 ounces sharp white cheddar cheese, coarsely shredded (2 cups); 12 cup parmigiano-reggiano cheese, plus; 2 teaspoons freshly grated parmigiano-reggiano cheese; 12 cup sour cream; 14 cup snipped chives

11 ingredients

1 steps

Ingredients

6 medium baking potatoes, scrubbed (3 3/4 lbs.)
12 cup unsalted butter, at room temperature
1 tablespoon extra virgin olive oil
12 lb cremini mushroom, sliced 1/4-inch thick
kosher salt
fresh ground black pepper
6 ounces sharp white cheddar cheese, coarsely shredded (2 cups)
12 cup parmigiano-reggiano cheese, plus
2 teaspoons freshly grated parmigiano-reggiano cheese
12 cup sour cream
14 cup snipped chives

Directions

1

["Preheat oven to 400 degrees.", "Place potatoes on a rimmed baking sheet and bake for 1 1/2 hours or until tender when pierced with a knife.", "Let stand until cool enough to handle.", "Reduce the oven temperature to 350 degrees.", "Meanwhile, in a medium skillet, melt 1 tablespoons of the butter in the olive oil.", "Add the sliced cremini mushrooms and cook over moderately high heat, stirring occasionally, until thery are golden brown around the edges and tender, about 4 minutes.", "Season generously with salt and black pepper and transfer the mushrooms to a large bowl.", "Cut off the top fourth of each potato.", "Scoop the flesh from the tops of the potatoes into the bowl with the sauteed mushroom, discard the skins.", "Scoop the floesh from the potatoes into the bowl, leaving a 1/4\" of shell.""