Potatoes Floradora recipe

[Guest guest]

I found this recipe in an issue of Better Homes and Garden magazine. Was a

little hard to cut the raw potato out of the skin but so worth it.

 

 

 

Potatoes Floradora

 

Ingredients

6 potatoes (2 pounds)

1 onion, finely chopped

1 cup finely chopped mushrooms

2 tablespoons butter or margarine

1 tablespoon all-purpose flour

1 teaspoon snipped parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

3 tablespoons milk

1 beaten egg yolk

Snipped parsley (optional)

 

Directions

1. Wash potatoes thoroughly. Cut a thin slice from top of each potato.

Carefully scoop out potato without harming skin, leaving a 1/2-inch

shell. (If necessary, to make potatoes sit flat, cut a thin slice from

the bottom.) Place shells in a large bowl. Cover with water until

needed. Finely chop scooped-out potato.

 

2. In a large skillet cook chopped potato, onion, and mushrooms in hot

butter or margarine until onion is tender. Stir in flour, the 1 teaspoon

parsley, salt, pepper, and paprika. Cook until golden. Add milk; cook

until slightly thickened. Stir into beaten egg yolk.

 

3. Drain potato shells and fill with cooked potato mixture. Place in

shallow baking pan. Bake potatoes, uncovered, in a 450 degree F oven

about 35 minutes or until potato shells are tender. If desired, garnish

with additional parsley. Makes 6 servings.

 

 

 

 

FareChase - Search multiple travel sites in one click.