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| Stuffed
New Potatoes |
1 lb. of small new potatoes
1/4 c. olive oil
salt and pepper to taste
Preheat oven to 375°.
Clean the new potatoes with cold water. Cut off the tips from
the long ends of each potato and cut each potato in half. Scoop
out a bit of the potato center with a melon baler and place
potato skins in a bowl. Add olive oil, salt and pepper and mix
– coating each potato. Place potatoes on a baking sheet
pan and bake for 30–40 minutes. They should be browned
on top. Take out of oven and fill with creamy mushroom filling.
Creamy Mushroom Filling
1/2 lb. sliced mushrooms
2 TBS. minced shallots
2 TBS. butter
1/2 c. heavy cream
1/2 c. Parmesan cheese - grated
dash of cayenne pepper
salt and pepper to taste
Place a frying pan over medium heat. When the pan is warm, add
the butter and shallots and sauté for 1–2 minutes.
Add the mushrooms and stir occasionally until they are soft.
Pour in the cream and allow to boil. Cook until it begins to
thicken. Add the cheese and then season with the cayenne pepper,
salt and pepper. Fill each potato and serve warm. |
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