Mushroom-Dill-Topped Potatoes |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Wonderfully different baked potatoes! Simple to make, easy to eat. From Southern Living, February 1986. Ingredients:
4 small baking potatoes (about 1 1/3 lb) |
1 cup fresh mushrooms, sliced |
1/4 cup diced onion |
1/2 teaspoon vegetable oil |
1/2 cup part-skim ricotta cheese |
2 teaspoons chopped fresh dill weed |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Scrub potatoes; bake at 400 degrees F for 50-60 minutes, until done.
2. Saute mushrooms and onion in oil until tender; set aside. Combine cheese, dillweed, and seasonings, mixing well.
3. Split tops of potatoes lengthwise, and fluff pulp with a fork.
4. Spoon mushroom mixture over potatoes, and top with a dollop of cheese mixture.
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