Cheddar And Blue Cheese Twice-Baked Potatoes

• 4 (8-ounce) baking potatoes
• Cooking spray
• 1 cup chopped onion (about
• 1 medium)
• 1 (8-ounce) package pre-sliced mushrooms
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh parsley
• 1/2 cup fat-free milk
• 2 tablespoons crumbled blue cheese
• 2 tablespoons light butter
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese

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. Add onion, mushrooms, and oregano; coat with cooking spray. Cook 6 minutes or until tender. Remove from heat; stir in parsley.
3. Preheat oven to 350u0b0.
4. Cut potatoes in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Arrange shells on a baking sheet. Set aside.
5. 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. Sprinkle evenly with Cheddar cheese.
6. Bake at 350u0b0 for 20 minutes or until cheese melts.

baking potatoes, cooking spray, onion, mushrooms, oregano, parsley, milk, blue cheese, light butter, salt, pepper, cheddar cheese

Taken from www.myrecipes.com/recipe/cheddar-blue-cheese-twice-baked-potatoes (may not work)