Bake Potatoes with Mushroom Stuffing

4 Servings
Potato
American
Savory Dinner Potato American

4 large baking atoes
2 tbs oil (canola or similar) plus 1 tbs for rubbing
1 tbs unsalted ter
1 lb hrooms
1/2 on finely chopped
2 -4 lic cloves
1/2 cup dry te wine
1/2 cup beef or cken stock or broth
1/2 tbs chopped ragon
1 tsp chopped me

1. Pierce potatoes and rub with oil. Precook potatoes in microwave for 10 minutes. Then bake in 425 oven for 30 minutes or until tender. 2. In a deep skillet, melt the butter in the oil. Add mushrooms, season with salt and pepper, and cook over high heat until mushrooms are tender, about 10 minutes. Add onion and garlic and cook until mushrooms are deeply brown. Add the wine and cook until evaporated. 3. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper. 4. Slit the potatoes and fluff the insides. Season with salt and transfer to plates. Spoon the mushroom mix onto the potatoes and serve.


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