Stuffed Spuds with Mushroom Cream Sauce
Ingredients:
½ stick butter, divided
1 (4-ounce) can sliced mushrooms, drained
½ cup onions, chopped
1 T. minced garlic
1 can cream of mushroom soup
1 cup milk
½ cup grated Parmesan cheese
1 cup mozzarella cheese
1 (4-ounce) package cream cheese
2 cups cooked, chopped ham (from ham steak)
6 large baking potatoes
½ cup sour cream
1 t. salt
½ t. pepper
Instructions:
Pierce potatoes with a fork and bake each on high in the microwave 5-6 minutes per pound; until cooked through. In a large skillet, melt 2 T. butter over medium-high heat. Sauté mushrooms, onion and minced garlic in butter until tender; 5-6 minutes. Stir in mushroom soup and milk, cook until sauce is thick and creamy; 10-12 minutes. Stir in all 3 cheeses and ham; cook until cheeses are melted. Cut off the tops of each cooked potato. Scoop out the pulp into a large bowl, leaving shells intact. Add sour cream, salt, pepper and 2 T. of butter to pulp and mix to combine. Spoon mixture evenly back into the potato shells. Top with mushroom cream sauce and serve with a fork and lots of napkins!