| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Try soon, Stuft spuds |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Russet potatoes |
| 3 |
tb |
Butter, divided |
| 1/3 |
lb |
Fresh mushrooms, chpd |
| 1/3 |
c |
Half and half OR milk |
| 1/2 |
ts |
Onion powder |
| 1 |
ts |
Salt |
| 1/3 |
c |
Cheddar cheese, shredded |
|
|
Pepper |
INSTRUCTIONS
MGR
Scrub potatoes well. Bake at 425 for 55 minutes or until soft. Cut a slice
off the top of each potato. Carefully scoop out pulp into a bow, reserving
1 1/4 inch layer inside shells. In a small skillet, melt 1 T. butter. Add
mushrooms. Saute about 5 minutes. Add remaining butter to potato pulp n
bowl. Mash. Add half and half, onion powder, salt an d pepper to taste Beat
until fluffly. Fold in mushrooms. Heap mixture into potato shells. Arrange
on baking sheet. Sprinkle with cheese. Bake at 400 for 15 minutes or until
golden brown. from MGR.
Posted to MM-Recipes Digest V3 #190
Date: Sun, 7 Jul 1996 17:38:46 -0400
From: Dan Schamber <dansch@haven.ios.com>
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”