Roasted Russets with Wild Mushrooms, Leeks, and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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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