Cheesy Stuffed Potatoes

• 2 russet potatoes, baked
• 2 tablespoons butter
• 13 cup heavy cream
• 1 teaspoon McCormick Salad Supreme Seasoning
• 1 teaspoon chopped fresh parsley
• salt and pepper
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 12 cup gouda cheese, cut into 1-inch cubes
• 2 -3 chopped scallions

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil.
3. Cut baked potatoes in half lenghtwise.
4. Scoop pulp out of potatoes and place in a large bowl.
5. Place skins on the baking sheet; set aside.
6. Mash the potato pulp, butter, cream, salad seasoning, and parsley with a potato masher.
7. Season with salt and pepper.
8. Stir in mushrooms and Gouda.
9. Divide mashed potato mixture evenly among the potato shells.
10. Bake for 15-17 minutes or until centers are hot and cheese is melted.
11. Preheat broiler and broil potatoes 6 inches from heat source for 2-3 minutes or until tops are browned.
12. Sprinkle with chopped scallions.

russet potatoes, butter, heavy cream, salad supreme seasoning, parsley, salt, mushrooms, gouda cheese, scallions

Taken from www.food.com/recipe/cheesy-stuffed-potatoes-439808 (may not work)