Mushroom-Swiss Stuffed Potatoes Recipe
Ingredients
| Baking potato | 48 Ounce | |
| Olive oil | 2 Teaspoon | |
| Mushrooms | 2 Cup (32 tbs), quartered | |
| Portobello mushrooms | 2 Cup (32 tbs), diced | |
| Sliced shiitake mushroom caps | 1 Cup (16 tbs) | |
| Finely chopped onion | 1⁄4 Cup (4 tbs) | |
| Garlic | 2 Clove (10 gm), minced | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper white | 1⁄8 Teaspoon | |
| Skim milk | 1 Cup (16 tbs) | |
| Dry sherry | 1 Tablespoon | |
| Shredded swiss cheese | 4 Ounce |
Nutrition Facts
Serving size
Calories 342 Calories from Fat 66
% Daily Value*
Total Fat 7 g11.5%
Saturated Fat 3.7 g18.7%
Trans Fat 0 g
Cholesterol 18.2 mg6.1%
Sodium 251.3 mg10.5%
Total Carbohydrates 58 g19.2%
Dietary Fiber 4.8 g19.4%
Sugars 6.4 g
Protein 14 g28.6%
Vitamin A 3.2% Vitamin C 25.2%
Calcium 23.7% Iron 15.6%
*Based on a 2000 Calorie diet
Directions
Wrap potatoes in foil; bake at 375° for 1 hour or until tender.
Heat oil in a large nonstick skillet over medium heat.
Add mushrooms, onion, and garlic; saute 2 minutes.
Stir in flour, salt, and white pepper.
Gradually add milk and sherry, stirring with a whisk until blended.
Cook 2 minutes or until thick and bubbly.
Add cheese; cook 1 minute or until cheese melts, stirring constantly.
Unwrap potatoes.
Split open each potato; fluff pulp with a fork.
Spoon 1/3 cup mushroom sauce into center of each potato.
Place potatoes on a baking sheet; broil 4 minutes or until sauce begins to brown.
Chef
