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Ingredients
| russet potatoes: 6 whole potatoes |
| onions: 1 (finely chopped) |
| white mushrooms: 1 cup (finely chopped) |
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 1 Tbl |
| regular mayonnaise: 1/2 cup |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| paprika: 1/4 tsp |
| 2% milk: 3 Tbl |
Potatoes Floradora
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
- Wash potatoes thoroughly. Cut a thin slice from top of each potato. Carefully scoop out potato without harming skin, leaving a 1/2-inch shell. Place shells in a large bowl. Cover with water until needed. Finely chop scooped-out potato.
- In a large skillet, cook chopped potato until slightly tender. Add onion and mushrooms and sauté in hot butter until onion is tender. Stir in flour, parsley, salt, pepper, and paprika. Cook until golden. Add milk; cook until slightly thickened. Stir in mayonnaise.
- Drain potato shells and fill with cooked potato mixture. Place in shallow baking pan. Bake potatoes, uncovered, at 450°F oven for 35 minutes or until potato shells are tender.