twice baked stuffed potato wedges. twice baked stuffed potato wedges Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, twice baked stuffed potato wedges. This time, I am going to make it a little bit unique.
Certainly not a low-fat recipe - especially after I added the cream cheese, but wonderful..
Even the pickiest of eaters loved these twice baked.
Bake for one hour, or until fully cooked.
You can cook twice baked stuffed potato wedges using 9 ingredients and 9 steps. Here is how you cook it.
Ingredients of twice baked stuffed potato wedges
- It's 3 lb of potato.
- It's 1 1/2 lb of sausage meat.
- Prepare 1/2 box of cream cheese.
- Prepare 3 tbsp of garlic powder.
- Prepare 1 packages of mushrooms.
- You need 3/4 cup of heavey cream.
- It's 1 of salt.
- You need 1 of pepper.
- It's 1 lb of shredded cheese.
Remove potatoes from oven and let cool slightly. Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl. Add butter and salt to potatoes; mash until smooth. Add sour cream; mash until combined.
twice baked stuffed potato wedges instructions
- wash potatoes thoroughly, lightly oil and sprinkle salt. bake in oven until tender depending on potatoes used.
- when potatoes are done, slice lengthwise in half and scoop out most of potatoe leaving a thin layer and skin.
- sautee sausage meat in pan.
- add mushrooms to sausage then scooped out potato and cream cheese.
- use heavey cream to cut through mixture.
- add 3/4 of shredded cheese,garlic powder, salt and pepper to taste.
- spoon mixture back into potatoe halves.
- sprinkle rest of the cheese on top of each potato half.
- bake in 400°F oven anout 15 minutes until cheese melts.
Scrub and pierce potatoes; rub with oil. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper.