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Double-baked Potatoes with Mushrooms and Cheese
- 6 small russet potatoes (about 7 ounces each), scrubbed
- 5 tablespoons butter, room temperature
- 12 ounces mushrooms, coarsely chopped
- 2 large green onions, chopped
- 3 ounces cream cheese, room temperature (about 1/2 cup)
- 1/3 cup sour cream
- 1 1/4 cups coarsely grated white cheddar cheese
Directions:View on Bon Appetit
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