Roasted Russets with Wild Mushrooms, Leeks, and Goat Cheese

Yield: 6 servings (serving size: 1 stuffed potato)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 12%
  • Fat: 3.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 9.9g
  • Carbohydrate: 46.3g
  • Fiber: 5.3g
  • Cholesterol: 6.5mg
  • Iron: 3.5mg
  • Sodium: 328mg
  • Calcium: 98mg


  • 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


  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.
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