Baked Potato with Mushrooms

Ingredients and Weight:

• 8 large potatoes (12-14 ounces each)
• 1 pound (450g) cremini mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) milk
• 1/4 cup (10g) grated Parmesan cheese
• 2 tablespoons (30ml) olive oil
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Scrub potatoes clean and pierce each with a fork. Bake for 60-75 minutes, or until tender.
3. While potatoes are baking, heat olive oil in a large skillet over medium heat.
4. Add mushrooms, onion, and garlic to the skillet and cook until softened, about 5-7 minutes.
5. In a separate bowl, whisk together heavy cream, milk, Parmesan cheese, salt, and pepper.
6. Once potatoes are cooked, cut them lengthwise and fluff the insides.
7. Add the mushroom mixture to the potato shells and top with the cream mixture.
8. Return potatoes to the oven and bake for 15-20 minutes, or until bubbly and golden brown.

Nutritional Information:

Per serving (1 potato):

• Calories: 350
• Fat: 15g
• Protein: 10g
• Carbohydrates: 50g
• Fiber: 5g

Dish Characteristics:

• Creamy and cheesy
• Savory and flavorful
• Comforting and filling
• Ideal for a casual dinner or party

User Comments:

• "These baked potatoes were absolutely delicious! The potatoes were fluffy and the mushroom filling was creamy and flavorful." - Sarah
• "I love how easy these were to make. They're perfect for a weeknight dinner when I don't have a lot of time." - Mary
• "The combination of mushrooms, cheese, and cream was divine. I'll definitely be making these again." - John

Special Precautions and Tips:

• For creamier potatoes, wrap them in aluminum foil before baking.
• To prevent the mushroom filling from drying out, cover it with a lid while baking.
• If you don't have heavy cream, you can substitute with 1 cup (240ml) whole milk.