Morel Mushroom Stuffed Potatoes

I mentioned that we found morels. Boy Howdy did we! Since I have these beauties, I am bound and determined to use them. I researched the Internet for some goodies, and I was not impressed. So, with a bit of changing ingredients for stuffed mushrooms… I came up with stuffed potatoes and wow! We are doing this one again soon.

Morel Mushroom Stuffed Potatoes

Makes 4 servings Preheat oven to 350 degrees.

5 small morel mushrooms, chopped

3 T butter or margarine

1 small onion, minced

1 t. chopped jalapeno pepper

1/8 t. onion salt

1/4 t. pepper

1/8 t. dry mustard

1 t. chopped garlic

2 Yukon gold potatoes

Cut a slit in each potato so that the steam can escape. Microwave potatoes for 3 1/2 to 5 minutes (depending on the strength of your microwave oven) on high, until just squeezably soft. Cut in half, scoop out the ‘meat’ of the potato into a bowl and set aside. Place the 4 potato skins in a baking dish.

In a small fry pan, over medium heat, add the butter, onion, jalapeno pepper and the chopped Morels. Saute until onion is translucent, about 3-4 minutes. Add to the bowl with the potatoes, add spices and mix gently. Spoon mixture into each of the 4 potato skins. Bake for 20 minutes or until potatoes are a light golden brown.byDeborahonThursday, May 07, 2009Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe