Newspaper article St Louis Post-Dispatch (MO)

Stuffed Potatoes with Spunk

Newspaper article St Louis Post-Dispatch (MO)

Stuffed Potatoes with Spunk

Article excerpt

STUFFED POTATOES can be a substantial main dish. And to top it off, potatoes are a strong nutritional package, full of vitamin C, potassium, fiber and complex carbohydrates. The sweet potato is also rich in beta carotene.

I have stopped eating stuffed potatoes prepared the traditional way - loaded with sour cream, butter and melted cheese.

There is a better way. Here are some lighter variations I came up with for a recent stuffed-potato buffet I prepared for guests. Almost everyone thought the theme was unusual and interesting - a veritable spud festival. MUSHROOM-SWISS STUFFED POTATOES 6 (8-ounce) baking potatoes 2 teaspoons olive oil 2 cups quartered mushrooms 2 cups ( 1/2-inch) diced portobello mushrooms 1 cup sliced shiitake mushroom caps 1/4 cup finely chopped onion 2 cloves garlic, minced 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon ground white pepper 1 cup skim milk 1 tablespoon dry sherry 1 cup (4 ounces) shredded Swiss cheese Preheat oven to 375 degrees. Wrap potatoes in foil; bake 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. Yield: 6 servings. Note: You may substitute any 5-cup combination of exotic and domestic mushrooms. Approximate nutrition information per serving: 312 calories; 7.5g fat (21 percent calories from fat); 18mg cholesterol; 14g protein; 50g carbohydrate; 5g fiber; 286mg sodium. NEW ENGLAND STUFFED SWEET POTATOES 6 (8-ounce) sweet potatoes 1/3 cup chopped pecans, toasted 1/4 cup dried cranberries 1/4 cup maple syrup 1 tablespoon grated peeled fresh ginger 1/2 teaspoon salt 1/4 teaspoon ground red (cayenne) pepper Preheat oven to 375 degrees. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.