6 servings (serving size: 1 stuffed potato)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

Step 4

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

Ratings & Reviews

"dressed-up" baked potato

November 01, 2015
Nice change, made chicken and potato supper a bit more "special."  Followed directions using beech & maitake mushrooms, subbed thyme for tarragon.  Reduced portion to half-potato-per-person  Served with CL's chicken/pinot noir sauce.  Think it would still be "special" but less expensive using onion instead of leek and button mushrooms instead of exotic.