Close
Tweet
Ingredients
| russet potatoes: 4 whole potatoes |
| onions (chopped): 1 cup |
| carrots (grated): 1 cup |
| white mushrooms (sliced): 1 cup |
| salted butter: 2 Tbl |
| 2% milk: 1/4 cup |
| lemon juice: 1 Tbl |
| Dijon mustard: 1 tsp |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| parmesan cheese (optional) |
Vegetable Stuffed Potatoes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
75 min -
Servings
7 serving(s)
Tags
- Bake potatoes in 400-degree oven 1 hour or until tender when pierced with a fork.
- Cool, halve and scoop out insides.
- Reserve shells.
- Sauté onion, carrots and mushrooms in butter until soft.
- In a large bowl, whip potatoes with an electric mixer.
- Add milk, lemon juice, mustard, salt and pepper.
- Heap back into shells and sprinkle with parmesan cheese, if desired.
- Warm in 325 oven for 10-15 minutes.