Mushroom-Dill-Topped Potatoes
"Wonderfully different baked potatoes! Simple to make, easy to eat. From Southern Living, February 1986."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 small baking potatoes (about 1 1/3 lb)
- 1 cup fresh mushrooms, sliced
- 1⁄4 cup diced onion
- 1⁄2 teaspoon vegetable oil
- 1⁄2 cup part-skim ricotta cheese
- 2 teaspoons chopped fresh dill weed
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- Scrub potatoes; bake at 400 degrees F for 50-60 minutes, until done.
- Saute mushrooms and onion in oil until tender; set aside. Combine cheese, dillweed, and seasonings, mixing well.
- Split tops of potatoes lengthwise, and fluff pulp with a fork.
- Spoon mushroom mixture over potatoes, and top with a dollop of cheese mixture.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
