Monday, July 20, 2015

Twice baked potatoes with crimini and bleu cheese

4 large white baking potatoes
8 oz crimini mushrooms
2 T butter
4 oz crumbled bleu cheese
1/2 c unflavored yogurt
1/4 c Parmesan cheese

Parmesan cheese (for topping)
Dried Thyme (for topping)

1. Preheat oven to 400 degrees
2. Wash potatoes, puncture with a fork and bake in the oven for 1 hour
3. Wash mushrooms, remove stems, slice into 1/4 slices then cut again to make smaller pieces
4. Heat a saute pan on medium heat and add 2 T butter
5. Add mushrooms to saute pan. Salt to taste.
6. Saute for 10 minutes or so until liquid is sweated out and mushrooms are softened. Remove from heat and set aside to cool.
7. In a large bowl mix yogurt, 1/4 c Parmesan cheese and bleu cheese. Then when cooled, fold in the sauted mushrooms.
8. When finished, remove the potatoes from the oven and allow to cool 10-15 minutes (until you can handle them).
9. Cut each potato in half, length-wise.
10. Using a large spoon, carefully remove the inside of the potato into the bowl containing yogurt, cheese and mushrooms. Do not break the skin and set each emptied skin aside for refilling.
11. Once all of the potato is in the bowl, fold the mixture together breaking up any large chunks of potato.
12. Using a large spoon, divide the potato mixture into each of the eight 1/2 baked potato skins, smoothing the top.
13. Place refilled skins on a lightly greased baking sheet. Sprinkle the top with parmesan cheese and thyme.
14. Bake in the 400  degree oven for 20-30 minutes. Remove and serve.

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