Mushroom Filling In A Peel Recipe


CourseMain Ingredient


 Vegetable oil1 Cup (16 tbs)
 Baking potato4 Large
 Sour cream sauce mix1 1⁄4 Ounce
 Mushrooms1 Pound
 Green onions with tops6
 Seasoned salt1 Teaspoon
 Dried whole tarragon1⁄4 Teaspoon
 Dried marjoram1⁄4 Teaspoon
 Chives1⁄4 Teaspoon
 Butter/Margarine6 Tablespoon

Nutrition Facts

Serving size

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


Wash potatoes, and rub with oil.
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.