Twice-baked potatoes with wild mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Large baking potatoes | |
| 5 | ounces | Wild mushrooms |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Olive oil |
| Salt & | ||
| Pepper to taste | ||
| ½ | cup | Shredded smoked Gouda cheese |
| ¾ | cup | Whipping cream |
| Garnish: ground paprika | ||
Directions
Preliminaries: Preheat oven to 425 degrees F. Scrub and dry potatoes. If desired, rub with a little vegetable oil or vegetable shortening. Prick in several places with fork. Bake in preheated oven for 1 hour. Reduce oven temperature to 350 degrees.
Meanwhile prepare the mushrooms. If using shiitake, remove and discard the stems. Cut mushrooms in half and thinly slice. Melt butter or margarine in a large skillet. Add oil. Cook mushrooms on medium-high heat until softened, about 5 minutes, stirring frequently. Season with salt and pepper; set aside.
Cut baked potatoes in half lengthwise and allow to cool long enough to handle. Scoop out flesh with bowl of spoon, being careful to leave shells intact (leaving about ¼ inch of shell). Mash potato flesh with potato masher or beat with an electric mixer. Stir in cheese and whipping cream.
Add mushrooms and gently stir.
Fill potato shells with mixture. Bake at 350 degrees F for 20 minutes.
Sprinkle with paprika and serve.
From article by Cathy Thomas, Orange County Register, in the Buffalo News.
Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98
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