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Shiitake Mushroom Stuffed IdahoŽ Potatoes
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 15 Min. Cook Time: 1 Hr. 20 Min. What you need:
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+ 4 large IdahoŽ baking potatoes, well scrubbed
+ 8 oz. fresh Shiitake mushrooms, stems removed and caps chopped + 1 Tbsp. soy sauce + 4 oz. soft tofu, drained and mashed + 1 Tbsp. sesame oil + salt and pepper to taste What to do:
1. Preheat the oven to 400°F. Prick the potatoes with a fork and bake until soft, about 1 hr. Remove from oven.
2. Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until the mushrooms are tender and the liquid evaporates, about 5 min. Stir in the soy sauce and set aside. 3. When the potatoes are cool enough to handle, cut lengthwise and, leaving the skins intact, carefully scoop out the flesh into a large bowl. Add the tofu, sesame oil, and salt and pepper to taste and mash until well combined. Add the mushroom mixture and mix well. Spoon the stuffing into the potato shells and arrange in a lightly oiled baking pan. Bake until hot, 15-20 min. Serve hot. * Recipe courtesy of Idaho Potato Commission. |
