Cheddar and Blue Cheese Twice-Baked Potatoes

Ingredients

• 32 ounce baking potatoes 
• 2 tablespoons cheese blue crumbled
• 0.5 cup milk fat-free
• 0.3 cup parsley fresh chopped
• 2 tablespoons butter light
• 8 ounce pre- mushrooms 
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 0.3 teaspoon pepper 
• 0.8 teaspoon salt 
• 3 ounces sharp cheddar cheese shredded reduced-fat

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• blender
• microwave

Directions

1. Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave at HIGH 12 minutes or until done.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add onion, mushrooms, and oregano; coat with cooking spray. Cook 6 minutes or until tender.
4. Remove from heat; stir in parsley.
5. Preheat oven to 35
6. Cut potatoes in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Arrange shells on a baking sheet. Set aside.
7. Beat potato pulp, milk, and next 4 ingredients in a large bowl with a mixer at medium speed until smooth. Stuff shells evenly with potato mixture. Top with mushroom mixture.
8. Sprinkle evenly with Cheddar cheese.
9. Bake at 350 for 20 minutes or until cheese melts.