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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Preheat oven to 375°. Bake potatoes for 1 to 1 1/2 hours or until done. Leave oven on. Saute bacon in skillet until crisp. Add mushrooms and green onion; cook 4 to 5 minutes until mushrooms are lightly cooked. Transfer mixture to bowl. Cut potatoes in half; scoop out flesh, leaving 1/2 inch on the skin. In a bowl, mash potatoes until smooth. Stir in mushroom mixture, Cheddar cheese, pepper, salt and butter. Spoon back into potato skins. Place on baking sheet. Bake in preheated 375° oven for 15 minutes or until piping hot. Top each potato with sour cream and serve.