mushroom stuffed potato shells

[Guest guest]

* Exported from MasterCook *

 

Potatoes with Porcini Filling

 

Recipe By :Oven Baked Vegetarian Dishes by Gabriele Redden

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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3/4 ounce dried porcini mushroom

4 large baking potatoes

1/4 cup lowfat sour cream

salt and black pepper -- freshly ground

1 bunch fresh chives

Cooking spray

 

Soak the porcini in lukewarm water for about 2 hours. Wash the potatoes

thoroughly and dry them. Bake them at 350F for about 1 hour. Remove from oven

and let cool. Halve the potatoes and hollow them out leaving 1/4 to 1/2-inch

shell. Reserve the pulp.

 

Preheat oven to 475F. Spray a baking sheet. Mix the sour cream with the potato

pulp and season with salt and pepper. Rinse the porcini well, pat them dry and

chop them fine. Wash the chives, shake them dry and chop them fine. Fold the

chives and mushrooms into the potato mixture.

 

Fill the potato shells with the mixture, arrange on the baking sheet and bake

for 10 minutes or until lightly browned.

 

Serve 4 with a vegetable side dish or serves 8 as the side dish.

 

VARIATIONS TO TRY:

* Add grated cheese to the filling

* Add cheese and/or a chopped artichoke heart to the filling.

* For an appetizer, prepare the dish with small boiling potatoes.

* Finely diced red and green bell pepper add color to the filling.

* Replace the sour cream with yogurt mixed with tahini or nut butter thinned

with broth.

* Replace sour cream with soft whipped tofu.

 

Description:

" basic recipe for twice baked potato shells "

Cuisine:

" Vegetarian "

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Per Serving (excluding unknown items): 90 Calories; trace Fat (4.6% calories

from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 14mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

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