Mushroom Stuffed Potatoes

Wash the potatoes and remove any dirt from the skin. Cut them in half lengthwise. Add water to a pot and bring to a boil. Cook the potatoes until they are tender (to test, poke with a fork to see if they are tender, approx. 20 minutes). Drain and let them cool (this is important because they will break if you try to cut them).

While the potatoes are cooking prepare the filling.

Wash and slice or dice the mushrooms. Finely chop the onion.

Add some oil to a large pan and sauté the onion for 2-3 minutes over medium heat.

Add the mushrooms, salt, and pepper and cook for 10-12 minutes.

When the potatoes are at room temperature or cold, scrape out the inside with a spoon. Keep a light layer of potato on the inside so it can support the filling.

Fill each potato with some of the removed insides and then layer on the mushrooms and onion on top. Continue filling each potato with the two fillings.

If your onion is small you can use a whole one.

When cooking the mushrooms try adding some white wine to give it extra flavor.

You can top the potatoes up with some cilantro or other aromatic herbs that you enjoy. Also try adding cheese and broiling in the oven.