1. Preheat oven to 350°; spray rimmed baking pan with cooking spray. Cut potatoes lengthwise in half; place cut side down on prepared pan. Bake 40 to 45 minutes or until tender; cool slightly.
2. Meanwhile, in large skillet, heat canola oil over medium heat. Add onions and mushrooms; cook 5 minutes. Add peppers; cook 2 minutes or until vegetables are tender.
3. When potatoes are cool enough to handle, with spoon, leaving at least a ¼-inch wall, scoop out inside portion of each potato half into large bowl; return potato halves, skin side down, to same pan. With fork, mash potatoes in bowl until small lumps remain. Add cream cheese, thyme, sage, salt and mushroom mixture; stir until well combined. Spoon potato mixture into potato shells; evenly sprinkle with Parmesan cheese.
4. Bake 15 to 17 minutes longer or until cheese browns and potatoes are heated through.
- 12 g Fat
- 7 g Saturated fat
- 36 mg Cholesterol
- 442 mg Sodium
- 37 g Carbohydrates
- 5 g Fiber
- 7 g Protein
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Nutritional Information
- 12 g Fat
- 7 g Saturated fat
- 36 mg Cholesterol
- 442 mg Sodium
- 37 g Carbohydrates
- 5 g Fiber
- 7 g Protein
Directions
1. Preheat oven to 350°; spray rimmed baking pan with cooking spray. Cut potatoes lengthwise in half; place cut side down on prepared pan. Bake 40 to 45 minutes or until tender; cool slightly.
2. Meanwhile, in large skillet, heat canola oil over medium heat. Add onions and mushrooms; cook 5 minutes. Add peppers; cook 2 minutes or until vegetables are tender.
3. When potatoes are cool enough to handle, with spoon, leaving at least a ¼-inch wall, scoop out inside portion of each potato half into large bowl; return potato halves, skin side down, to same pan. With fork, mash potatoes in bowl until small lumps remain. Add cream cheese, thyme, sage, salt and mushroom mixture; stir until well combined. Spoon potato mixture into potato shells; evenly sprinkle with Parmesan cheese.
4. Bake 15 to 17 minutes longer or until cheese browns and potatoes are heated through.