Prep Time: 20 mins
Total Time: 1 hrs 50 mins
Servings: 4
Ingredients
2largerusset potatoes, scrubbed
1teaspoonolive oil
1/4 cupchopped red onion
2cupssliced mushrooms
1clovegarlic, minced
1tablespoonfresh lemon juice
1/2 tablespoonchopped fresh dill or 1/2 teaspoondried dill
1/4 teaspoonsalt
1/4 black pepper
1/4 cupnonfat sour cream
2tablespoonsgrated parmesan cheese
Directions
Preheat oven to 425*.
Pierce potatoes several times with a fork.
Bake potatoes until tender, about 1 hour.
Place potatoes on a wire rack and cool slightly.
In a large skillet, heat oil over medium heat.
Add red onion; saute until tender, about 3 minutes.
Add mushrooms and cook, stirring, for 5 minutes.
Add garlic, lemon juice, dill, salt and pepper.
Cook for 2 minutes.
Using a sharp knife, slice potatoes in half lengthwise.
Using a small spoon, scoop out potato pulp, leaving a small amount attached to the skin to form a shell.
In a large bowl, combine potato pulp, mushroom mixture, sour cream and parmesan.
Mix well.
Spoon potato mixture evenly into shells.
Place potatoes on a baking sheet.
Bake until heated through, about 20 minutes.
Serve immediately.
Reviews
“lovely and lots of flavour.So easy to put togetherThe only thing I did differently was to add some parmesan cheese also to the top.I will be making these again, thanks for posting.”