Double-baked Stuffed Taters

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 large russet potatoes, scrubbed
• 1 teaspoon olive oil
• 1/4 cup chopped red onion
• 2 cups sliced mushrooms
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
• 1/4 teaspoon salt
• 1/4 black pepper
• 1/4 cup nonfat sour cream
• 2 tablespoons grated parmesan cheese

Recipe

• 1 preheat oven to 425*.
• 2 pierce potatoes several times with a fork.
• 3 bake potatoes until tender, about 1 hour.
• 4 place potatoes on a wire rack and cool slightly.
• 5 in a large skillet, heat oil over medium heat.
• 6 add red onion; saute until tender, about 3 minutes.
• 7 add mushrooms and cook, stirring, for 5 minutes.
• 8 add garlic, lemon juice, dill, salt and pepper.
• 9 cook for 2 minutes.
• 10 using a sharp knife, slice potatoes in half lengthwise.
• 11 using a small spoon, scoop out potato pulp, leaving a small amount attached to the skin to form a shell.
• 12 in a large bowl, combine potato pulp, mushroom mixture, sour cream and parmesan.
• 13 mix well.
• 14 spoon potato mixture evenly into shells.
• 15 place potatoes on a baking sheet.
• 16 bake until heated through, about 20 minutes.
• 17 serve immediately.