Mushroom-stuffed Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This makes a comforting vegetarian dinner, served with a green salad. Ingredients:
3 tbsp. butter, softened |
6 eight-ounce baking potatoes, throughly scrubbed and patted dry |
6 slices lean bacon |
1 cup finely chopped fresh mushrooms |
3/4 cup light cream |
2 egg yolks, lightly beaten |
1 tbsp. finely chopped fresh chives (or green onion tops) |
6 tbsp. freshly grated swiss cheese |
Directions:
1. Preheat oven to 425ºF.
2. Spread 2 tbsp. of the butter over the skins of the potatoes and bake in the middle of the oven for about 1 hour till tender.
3. Remove potatoes from oven and reduce heat to 375ºF.
4. Brush remaining tablespoon of butter over the bottom of a shallow baking dish large enough to hold the potatoes in one layer. Set aside.
5. Fry the bacon till crisp and brown. Transfer to paper towels and crumble coarsely.
6. Pour off all but 4 tbsp. of the remaining fat. Add mushrooms and cook for 5 to 10 minutes but do not let them brown. When the moisture in the pan has evaporated, transfer the mushrooms to a bowl and set aside.
7. Cut 1/4 inch thick slice lengthwise off the top of each baked potato. Scoop out the pulp leaving a shell about 1/4 inch thick.
8. Mash the potato pulp. Beat in the cream and egg yolks and, when they are completely incorporated, stir in the chives, the reserved bacon and the mushrooms. Taste for seasoning.
9. Spoon the potato mixture into the shells, mounding it in the center. Arrange the shells in the buttered dish and sprinkle the cheese on top. Bake in the middle of the oven until potatoes are golden brown and crusty. Serve at once.
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