Double-Baked Stuffed Taters

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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
1hr 50mins
Ingredients:
11
Serves:
4
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ingredients

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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.

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Reviews

  1. lovely and lots of flavour. So easy to put together The 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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