I love that these can be prepared ahead one day and then just heated! We served these at our family Valentines Dinner with the Peppercorn Steaks. So delicious!
6 small russet potatoes (about 7 oz. each), scrubbed (make sure they are small!!!)
5 Tbsp. butter, room temperature
12 oz. mushrooms, coarsely chopped
2 large green onions, chopped
3 oz. cream cheese, room temperature (about ½ cup)
1/3 cup sour cream
1 ¼ cups coarsely grated white cheddar cheese
Preheat oven to 375 degrees. Pierce each potato in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour.
Meanwhile, melt 1 Tbsp. butter in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes. Add green onions; stir until wilted about 1 minute. Set aside.
Using oven mitts, cut each potato lengthwise in half. Scoop (can use ice cream scoop) cooked potato flesh into large bowl, leaving skin intact. Add cream cheese, sour cream and remaining 4 Tbsp. butter and mash well. Mix in mushroom mixture and ½ cup cheddar. Season to taste with salt and pepper. Mound mashed potatoes into potato skins. Towards end of baking, sprinkle each potato with about 1 Tbsp. cheese. Place on baking sheet. (Cover and refrigerate at this point, if you aren’t ready to bake).
Preheat oven to 375 degrees. Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if the potatoes have been refrigerated.
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