All Simple Vegetable Recipes

Stuffed Baked Potatoes With Mushrooms, Shallots And Garlic


To fill 4 potatoes

  • 2 shallots, finely chopped

  • 2 oz (50 g) butter

  • 4 oz (110 g) mushrooms, finely chopped

  • 2 cloves garlic, crushed

  • 2 oz (50 g) mild hard cheese, grated salt, pepper

  1. 20 minutes before the potatoes are ready gently saute the onion in the butter.

  2. When softened add the mushrooms, garlic and seasoning.

  3. Stir around and cook for 5 minutes until everything is softened.

  4. Remove the potatoes from the oven, cut them in half and scoop out the flesh.

  5. Dry mash the flesh and mix with the mushrooms, return to the skins and top with grated cheese - use mild Cheddar or Parmesan.

  6. Cook for a further 10 minutes until the cheese has melted.

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