Prep 1 hr
Cook 20 mins
This is another Gem from Linda Ledbetters' column 'The Enchanted Kitchen' in SageWoman Magazine. This is by far my favorite of the stuffed potato recipes. The column suggests that you use several different varieties of mushrooms. It is simply wonderful and you can skip the potato all together and serve with rice or noodles.
- 4 large baked potatoes
- 8 medium shallots, minced
- 2 tablespoons olive oil
- 3 cups chopped mushrooms
- 1⁄4 cup balsamic vinegar
- 1⁄2 teaspoon salt
- 1 cup sour cream
- 1⁄2 cup chopped walnuts
- 8 slices smoked gouda cheese, chedder or 8 slices mozzarella cheese
- In a heavy skiiler over meduin-high heat, heat thge olive oil, then add the minced shallots and saute until golden.
- Stir in the mushrooms and walnuts saute for 2 minutes, then pour on the balsamic vinegar, stirring constantly until the liquid has steamed off.
- Remove from heat and stir in the sour cream.
- Split the potatoes lengthwise and gently scoop the insides into the hot skillet.
- Mix thouroughly, then mound the filling back into the potato skins and place the potaoes into a shallow baking dish.
- Top each with a slice of smoked cheese, then place under the broiler until the cheese is brown and bubbly.
A very unusual and tasty use of balsamic vinegar. I really liked this a lot, and will be trying it with noodles next time (I used baked potatoes this time around). While the walnuts added a nice texture to the filling, I may leave them out next time. Then again, I may just use different nuts (almonds?); I'm just not a huge walnut fan. I used low fat sour cream, and it worked well. Thanks for this inventive recipe; I'm sure I'll be making it again!