Ingredients with Measurements:
- 4 large potatoes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, chopped
- 1/2 cup Herve cheese, crumbled
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Oven
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Wash and dry potatoes. Pierce each potato several times with a fork.
3. Place potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
4. While potatoes are baking, heat olive oil in a skillet over medium heat.
5. Add onion and garlic to the skillet and cook until softened.
6. Add mushrooms to the skillet and cook until they release their liquid and are browned.
7. Remove skillet from heat and stir in Herve cheese, salt, and pepper.
8. Once potatoes are done, remove from oven and let cool for a few minutes.
9. Cut off the top of each potato and scoop out the flesh, leaving a shell.
10. Mash the potato flesh and add it to the skillet with the mushroom mixture. Stir until well combined.
11. Spoon the mixture back into the potato shells and place them back on the baking sheet.
12. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
13. Sprinkle with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 11g
Carbohydrates: 40g
Protein: 8g
Sodium: 220mg
Sugar: 3g
Fiber: 5g
Substitutions for ingredients:
- Herve cheese can be substituted with any soft cheese, such as brie or camembert.
- Olive oil can be substituted with any other cooking oil.
Variations:
- Add cooked bacon or ham to the mushroom mixture for a meatier version.
- Substitute the mushrooms with spinach or kale for a vegetarian option.
Tips and tricks:
- Make sure to pierce the potatoes with a fork before baking to prevent them from exploding.
- Use a spoon to scoop out the potato flesh, leaving a thin layer of potato inside the shell to keep it sturdy.
- Don't overstuff the potato shells, as they may burst in the oven.
Storage instructions:
Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed potatoes in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed potatoes on a bed of fresh greens, such as arugula or spinach, for a pop of color.
Garnishes:
Garnish with additional chopped parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the potatoes are taking too long to cook, increase the oven temperature to 425°F.
- If the potato shells are too thin and break when scooping out the flesh, try using a spoon to gently scrape out the flesh instead of a fork.
Food safety advice:
- Make sure to wash and dry the potatoes thoroughly before baking.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Herve cheese is a soft cheese from Belgium that is made from cow's milk. It has a pungent aroma and a creamy texture, making it a popular ingredient in many dishes.
Flavor profiles:
The combination of the earthy mushrooms and pungent Herve cheese creates a rich and savory flavor profile.
Serving suggestions:
Serve as a side dish or as a main course with a side salad.
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