| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Cheese, Side dish |
4 |
Servings |
INGREDIENTS
| 2 |
|
Large baking potatoes |
| 5 |
oz |
Wild mushrooms |
| 2 |
tb |
Butter |
| 1 |
tb |
Olive oil |
|
|
Salt & |
|
|
Pepper to taste |
| 1/2 |
c |
Shredded smoked Gouda cheese |
| 3/4 |
c |
Whipping cream |
|
|
Garnish: ground paprika |
INSTRUCTIONS
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 1/4 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@usa.net> on Sep 21, 98
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