The Best of Polish cooking/Karen West 2000

Baked Potato with Mushroom Topping (Kartofle Wypiekane z Grzybami)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 large baking potatoes 1/2 pound fresh mushrooms, chopped 1 finely chopped onion
1/2 cup butter 1 egg 2 teaspoons parsley
2 tablespoons light cream, or half-and-half 1 cup sour cream 4 tablespoons grated cheese
1/2 cup buttered bread crumbs



1 Bake potatoes at 375 F. for 45 minutes, or until potatoes are tender when pierced through with a fork. Slice lengthwise, scoop out and mash the pulp. Lightly saute the mushrooms and onion in butter, then combine with the mashed potato centers, the egg, parsley and cream. Blend well, then return to the potato shells. Generously top with the sour cream and garnish with the grated cheese and bread crumbs. Return to the oven at 325 F. for a few minutes to warm through.

Back