Potato Poppers
From mystic_river1 14 years ago
- 35 minutes to make
- Serves 7
This is from a wonderful Veggie Blog by Adrienne Davis. She believes that just because you don't eat meat, you can still eat wonderful tasty food and she proves it.
Ingredients
- Ingredients: shopping list
- 1 pound baby potatoes, such as red bliss and Yukon gold shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 2 garlic cloves, minced shopping list
- 1/2 pound mushrooms, sliced or chopped (I used black trumpet chanterelles, but creminis would work too) shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 1/4 pound extra sharp cheddar (goat's milk cheddar preferred) shopping list
- 1 tablespoon butter shopping list
- 3 tablespoons soy milk shopping list
How to make it
- Directions:
- Put unpeeled, uncut potatoes in a pot of water to cover them and cook over medium-high heat for about 20 to 25 minutes, until tender. Drain and set aside to cool.
- Meanwhile, heat extra virgin olive oil over medium heat in a large skillet. Add garlic and cook 1 to 2 minutes being carefully not to let garlic burn. Add mushrooms, salt and pepper, and saute until all liquid has evaporated, about 10 minutes. Remove from heat and set aside.
- When potatoes are cooled, gently remove the flesh, leaving shell in-tact. Depending on the size of the potatoes, you can use a melon baller or teaspoon.
- Mash the potato flesh in a small pot over medium-low heat. Add cheese, butter and milk, and stir until combined. Fold in mushrooms and mix well. As soon as cheese is melted and incorporated, remove from heat.
- Preheat broiler. Put potato shells on a baking sheet coated with cooking spray. Pipe or spoon the potato/cheese/mushroom mixture into the shells. Broil for 3 to 5 minutes until the tops are browned and bubbling. Eat hot!
The Rating
Reviewed by 13 people-
These do look good!
morninlite
in Kalamazoo loved it
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Sounds delicious. Can I add some bacon? I like vegetarian cooking cause they really get the most out of veggies. Can never resist adding a bit of animal protein but that just makes it better, in my humble opinion. This is a really great 5 forks post....more
elgourmand
in Apia loved it
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As always, a beautiful picture and I love the recipe!
juels
in Clayton loved it
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