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Mushroom Filling In A Peel Recipe
|Vegetable oil||1 Cup (16 tbs)|
|Baking potato||4 Large|
|Sour cream sauce mix||1 1⁄4 Ounce|
|Green onions with tops||6|
|Seasoned salt||1 Teaspoon|
|Dried whole tarragon||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
Calories 952 Calories from Fat 666
% Daily Value*
Total Fat 75 g115.9%
Saturated Fat 18.8 g94.2%
Trans Fat 0 g
Cholesterol 48.4 mg
Sodium 721.6 mg30.1%
Total Carbohydrates 65 g21.8%
Dietary Fiber 5.8 g23.1%
Sugars 5.7 g
Protein 11 g21.3%
Vitamin A 16.8% Vitamin C 40.3%
Calcium 7.4% Iron 21.3%
*Based on a 2000 Calorie diet
Bake at 400° for 1 hour or until soft when pierced with a fork.
Prepare sour cream sauce according to package directions, and set aside.
Saute mushrooms, green onions, and seasonings in butter over medium heat about 10 minutes.
Stir in sour cream sauce and heat thoroughly.
Split tops of potatoes lengthwise, and fluff pulp with a fork.
Spoon topping over potatoes.