Title: Twice-Baked Potatoes with Herbed Cheese and Mushrooms
Categories: Appetizer Vegetable
Yield: 1 Servings

6	lg	Baking Potatoes
4	tb	Unsalted Butter
1	sm	Yellow Onion, Chopped --
		(about 1/2 cup)
1	c	Sliced Mushrooms
1/4	c	Dry White Wine -- or
		Cocktail sherry
5 1/4	oz	Package
1		Egg
3	tb	Whipping Cream
2	tb	Chopped Fresh Parsley
		Salt And Fresh Ground Black
		Pepper -- to taste
		Herbed Spread Cheese -- *
		See note

* such as Boursin or Tartare

Heat the oven to 325 degrees. Pierce the potatoes with a knife in three or four places and bake for 2 1/2 hours, or until tender. Set aside to cool slightly.

Cut each potato in half lengthwise. Carefully scoop out the pulp without tearing the skin. Make sure to leave enough pulp (about 1/4 inch) to create a sturdy shell for stuffing.

In a large bowl, mash the pulp with a fork; set aside. In a nonstick skillet, melt the butter over medium heat. Add the onions and cook until soft, about 4 minutes. Add the mushrooms and cook until browned, about 6 minutes longer. Add the onions and mushrooms to the mashed potatoes. Using a fork, beat in the cheese, egg, whipping cream, parsley, salt and pepper to make a thick mixture. If desired, sprinkle salt and pepper in the bottom of each potato shell. Mound a portion of the mixture lightly in each potato shell.

Place on a baking sheet and bake for 30 to 35 minutes, until the top of each potato is lightly brown.

The potatoes can be made 1 to 2 days in advance and stored in the refrigerator until ready to bake. For longer storage, freeze them. Freeze the potatoes in a single layer on a baking sheet until firm, then transfer them to resealable plastic bags. Allow to thaw overnight in the refrigerator before baking. Allow an extra 10 minutes baking time for refrigerated potatoes; an extra 30 minutes baking time for frozen potatoes.

Makes 12 servings.

Recipe By : Sun-Sentinel (Fort Lauderdale), November 17, 1994

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