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Roasted Russets with Wild Mushrooms, Leeks, and Goat Cheese

Yield 6 servings (serving size: 1 stuffed potato)

Ingredients

  • 6 medium baking potatoes (about 3 pounds)
  • Cooking spray
  • 2 cups thinly sliced leek (about 2 large)
  • 3 (4-ounce) packages exotic mushroom blend (such as shiitake, cremini, and oyster), chopped
  • 1/2 cup fat-free sour cream
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/3 cup (3 ounces) goat cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh tarragon

Nutrition Information

  • calories 253
  • caloriesfromfat 12 %
  • fat 3.3 g
  • satfat 2.1 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 9.9 g
  • carbohydrate 46.3 g
  • fiber 5.3 g
  • cholesterol 6.5 mg
  • iron 3.5 mg
  • sodium 328 mg
  • calcium 98 mg

How to Make It

  1. Preheat oven to 375°.

  2. Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

  3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add leek; cook 5 minutes or until tender, stirring frequently. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Stir in sour cream, broth, cheese, salt, and pepper. Reduce heat, and cook 2 minutes, stirring constantly (do not boil). Stir in tarragon.

  4. Split potatoes lengthwise, cutting to, but not through, other side. Spoon 3/4 cup mushroom mixture into each potato.