Double-Baked Stuffed Taters |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
2 large russet potatoes, scrubbed |
1 teaspoon olive oil |
1/4 cup chopped red onion |
2 cups sliced mushrooms |
1 clove garlic, minced |
1 tablespoon fresh lemon juice |
1/2 tablespoon chopped fresh dill or 1/2 teaspoon dried dill |
1/4 teaspoon salt |
1/4 black pepper |
1/4 cup nonfat sour cream |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 425*.
2. Pierce potatoes several times with a fork.
3. Bake potatoes until tender, about 1 hour.
4. Place potatoes on a wire rack and cool slightly.
5. In a large skillet, heat oil over medium heat.
6. Add red onion; saute until tender, about 3 minutes.
7. Add mushrooms and cook, stirring, for 5 minutes.
8. Add garlic, lemon juice, dill, salt and pepper.
9. Cook for 2 minutes.
10. Using a sharp knife, slice potatoes in half lengthwise.
11. Using a small spoon, scoop out potato pulp, leaving a small amount attached to the skin to form a shell.
12. In a large bowl, combine potato pulp, mushroom mixture, sour cream and parmesan.
13. Mix well.
14. Spoon potato mixture evenly into shells.
15. Place potatoes on a baking sheet.
16. Bake until heated through, about 20 minutes.
17. Serve immediately.
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