Baked Potatoes Stuffed with Spinach, Parmesan and Mushrooms

[Guest guest]

Hurry and make this before the summer heat hits

 

Baked Potatoes Stuffed with Spinach, Parmesan and

Mushrooms

 

6 large baked potatoes

1 package frozen spinach, thawed

1 1/4 cups grated Parmesan cheese1 3/4 cups sliced

mushrooms

6 tablespoons butter

1/2 teaspoon salt

black pepper

 

Bake potatoes, cut in half and scoop out pulp with a

spoon. Place pulp in

a bowl with two-thirds of the butter. Place potato

shells in a baking

dish. Sauti mushrooms in the remaining third of the

butter and add a

little salt. Thaw spinach or heat on low until just

thawed, then drain

completely. Mash and blend potato and butter together

until well-blended,

add cheese, spinach and mushrooms. Add extra seasoning

if desired. Spoon

mixture back into potato shells and place in 350

degree oven for another 15

minutes, until heated through. Serve immediately.

For a main dish, two halves make a serving

 

 

 

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