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Mixed Greens & Cheddar Stuffed Potatoes Click Here to Print This Recipe

Mixed Greens & Cheddar Stuffed Potatoes

Serves: 4-6


  • 3 large Russet baking potatoes (about 3/4 lbs each)
  • 4 tbs. salted butter; divided
  • 2 tbs. red onion, minced
  • 1 tsp. garlic, minced
  • 3 large white mushrooms, chopped
  • 1 cup (from a 14.5 oz. can) Glory Foods Simply Seasoned Mixed Greens, drained
  • 1 cup grated sharp cheddar cheese
  • 6 tbs. dairy sour cream
  • 1 small tomato, seeded and diced
  • freshly cracked pepper
  • 2 scallions (green onions) sliced into thin rings


  1. Heat oven to 350°F.
  2. Scrub potatoes and wrap in tin foil, piercing with fork to allow steam to escape. Bake in the oven until soft (about 2 hours).
  3. Melt 2 tbs. butter in a skillet and sauté onion, garlic and mushrooms for 2-3 minutes.
  4. Stir in Glory Foods Simply Seasoned Mixed Greens and cook for 10 minutes on low heat.
  5. Halve baked potatoes and scoop out most of flesh into a medium size bowl (be careful not to tear through potato jacket). Using a fork, incorporate remaining 2 tbs. butter and mixed greens into potatoes.
  6. Divide mixture between the 6 potato jackets, and sprinkle 1/4 cup cheese over each. Place on a parchment lined cookie sheet and bake for 15 minutes.
  7. To serve, place a dollop of sour cream onto potato halves followed by tomato and green onion circles. Scatter cracked pepper over the top and serve hot.

Recipe by Michaela Mercer Rosenthal,

Products used in this recipe

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