Mushroom & Goat Cheese Stuffed Potatoes
Victoria
ingredients
- 15 each baby dutch or red potatoes
- 1 slice thick-cut-aplle-wood smoked bacon, cut into small dice
- 2T unsalted butter
- 1c finely diced onion
- salt, sugar and pepper to taste
- 8oz cremini mushrooms, thinly sliced
- 1T cream
- 1T unsalted butter, melted
- 4oz fresh goat cheese
- 1T fresh chives, finely chopped
directions
- 1
Preheat oven to 350° F and place potatoes on a baking sheet. Bake until tender when peireced with a fork, about 20-30 minutes. Set aside until cool enough to handle.
- 2
In a smale sauté pan, cook bacon until crisp, drain on paper towels and set aside.
- 3
In a small skillet, melt 2T butter, add onions, a pinch of salt and sugar and cook over medium heat until soft and caramelized, about 8-10 minutes. Add mushrooms and cook until soft and golden brown. Set aside.
- 4
Cut potatoes in half and using a quarter teaspoon measure, gently scoop out the interior, leaving a solid ring around the outside to create a “cup”. Mash the potato pulp with the cream and melted butter. Mix in the bacon, onion mixture, half of the goat cheese and season to taste with salt and pepper.
- 5
Spoon the filling into the potato cups, place on a baking sheet and bake until golden brown, about 10-15 minutes. Top with remaining cheese and chives before serving.
notes
Prepared on November 3, 2009 for a dinner party with the Eustis', Murphys, Duprés and Blakes.
Source: Domaine Carneros Chateau Society
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