Roasted Russets with Wild Mushrooms, Leeks, and Goat Cheese

recipe

Yield:

6 servings (serving size: 1 stuffed potato)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 375°.

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

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.

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

Note:

Lorrie Hulston Corvin,

October 2006
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