Loaded Potato Stuffed Mushrooms

Name: Loaded Potato Stuffed Mushrooms
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 16
Cuisine: American
Ingredients: 16 oz Portobello Mushroom (16 oz whole baby portobello mushrooms); 1 cup Sharp Cheddar Cheese (1 cup sharp cheddar cheese shredded from block); 1 cup Mashed Potato (1 cup prepared mashed potatoes made from Idaho® russet potatoes); ½ stick Unsalted Butter (1/2 stick butter melted); 2 tbsp Chives (2 tbsp fresh chives finely chopped); 4 pieces Bacon (4 pieces bacon cooked and crumbled); 2 tbsp Sour Cream (2 tbsp sour cream); 0 pieces Table Salt (salt and pepper to taste)

Loaded Potato Stuffed Mushrooms - Appetizer (American)

50 minAmerican

Servings16

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Egg Free

Steps

1Preheat oven to 350 degrees F
2Remove stems from baby bellas and gently carve out the center with a small spoon
3In a large bowl, combine mashed potatoes, cheese, chives, sour cream, bacon, and season with salt and pepper to taste.
4Stir to combine
5Spoon filling generously into each mushroom (I use a small scooper) and place mushrooms into a shallow baking dish
6Drizzle mushrooms with butter and bake for 30-40 minutes, until lightly golden on top
7Serve immediately