Here's a fun twist on mashed potatoes . . . just in time for Thanksgiving!  This morning on our What's Cookin'? segment on The CB Radio Show, Mary Higginbotham, from the Daviess County Cooperative Extension Office, shared this amazing Kentucky Proud recipe!  It's for Smashed Potatoes!

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SMASHED POTATOES

6 large baking potatoes

6 ounces fresh spinach

1 cup 2% cheddar cheese, shredded

1 1/2 cups sliced, fresh mushrooms

2 teaspoons Dijon mustard

4 green onions, thinly sliced

3/4 cup light sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

cooking spray

Preheat oven to 400 degrees.

Wash and dry potatoes.  Spray the skins with cooking spray and pierce potatoes in several places with a fork.  Place on a 13-by-18-inch baking sheet.  Bake until tender, about one hour.

Wash mushrooms, green onions and spinach.

Heat oil in a skillet over medium-high heat.  Add mushrooms and saute for 6 minutes.  Add the green onions and fresh spinach and saute for 1 minute.

Slice the top inch of each potato, leaving a 1/4 inch border around the edge.  Scoop out the flesh into a mixing bowl and mash.  Add mushroom mixture, Dijon mustard, sour cream and 1/2 cup cheese.

Mix well and season with salt and pepper.

Scoop mixture into potato shells and sprinkle with the remaining cheese.  Return the potatoes to the baking sheet and bake until heated through and golden brown on top, about 20 to 25 minutes.

Makes 6 servings!!

What's Cookin'? is sponsored weekly by Murphy Appliance Company in Owensboro.

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