Double-Baked Stuffed Taters

Double-Baked Stuffed Taters

  • 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.”

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