Twice-Baked Mushroom Potatoes
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 318 |
| pro | 12 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 43 g |
| fibre | 4 g |
| chol | 33 mg |
| sodium | 554 mg |
| % RDI: | - |
| calcium | 21 |
| iron | 21 |
| vit A | 6 |
| vit C | 40 |
| folate | 16 |
- Portion size: 4
Serve with: Almond Green Beans
Ingredients
- 4 large 4largebaking potatobaking potatoes, about 2lb
- 1 tbsp 1tbspvegetable oil
- 3 3cloves garlic, minced
- 2 cups 2cupschopped mushroommushrooms
- 1/2 tsp 1/2tspdried oregano
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1 tsp 1tspWorcestershire sauce
- 4 4green oniongreen onions, chopped
- 1 cup 1cupshredded Gouda cheese or Jarlsberg cheese
Preparation
Using fork, prick each potato in several places; microwave at High for 10 to 12 minutes or until tender, turning potatoes halfway through.
Meanwhile, in nonstick skillet, heat oil over medium-high heat; cook garlic, mushrooms, oregano, salt and pepper, stirring often, until mushrooms are golden and no liquid remains, 8 to 10 minutes. Stir in Worcestershire sauce.
Cut thin slice from across top of each potato; scoop out flesh into large bowl, leaving 1/2-inch (1 cm) thick shells.
With potato masher, mash potatoes; stir in mushroom mixture. Mix in all but 1/4 cup (50 mL) of the green onions. Spoon back into shells, mounding slightly. Sprinkle with cheese.
Place potatoes in metal cake pan; broil just until cheese is golden, about 3 minutes. Sprinkle with remaining green onions.
Source : Canadian Living Magazine: October 2002
