Ingredients for Potato Baskets With Mushroom Thyme Filling
- Yukon Gold Potatoes
- Celery Root
- 1 medium onion, chopped
- Oil
- Egg
- Flour
- Salt
- Pepper
- Mushrooms
- Butter
- Soy Sauce
- Dried Thyme
- Dried Sage
- Parmesan Cheese
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How to Make Potato Baskets With Mushroom Thyme Filling
- Preheat oven to 400°F (200°C).
- Wash and scrub 4 large russet potatoes thoroughly. Boil until tender, about 20 minutes. Drain and let cool slightly.
- While potatoes are boiling, prepare the filling. Sauté 1 tbsp olive oil in a large pan over medium heat. Add 1 chopped onion and cook until softened, about 5 minutes.
- Add 8 oz cremini mushrooms, sliced, and cook until browned, about 8 minutes.
- Stir in 2 cloves minced garlic, 1 tbsp fresh thyme leaves, salt and pepper to taste. Cook for 1 minute more.
- Once potatoes are cool enough to handle, cut each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving a ½-inch border. Roughly mash the scooped potato.
- Mix the mashed potato with the mushroom filling. Season with salt and pepper to taste.
- Spoon the mushroom mixture back into the potato skins.
- Place the stuffed potato baskets on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the potatoes are golden brown and crispy.
- Garnish with fresh thyme sprigs before serving. Enjoy with a side of red beet salad!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
6g
Fat
11g
Carbs
4g
