Mushrooms and Blue Cheese-Stuffed Potatoes
ekilu Team
ingredients
6
Difficulty
Easy
Time
45'
2 servings
Fresh ingredients
potato
2 units
mushroom
11 oz
onion
1/2 unit
blue cheese
3 oz
Pantry ingredients
olive oil
2 tbsp
milk
1/2 cup
Instructions
1
Preheat the oven to 400°F.
2
Wash the unpeeled potatoes under running water to remove any traces of soil. Halve and put into an ovenproof dish. Drizzle with a little oil and bake until the flesh is tender when pricked with a fork. This can take between 30 and 40 minutes, depending on your oven. When the potatoes are cooked, carefully scoop out their flesh, leaving enough on the sides to keep firm. Set aside the flesh.
3
In the meantime, prepare the filling. Wash and chop up the mushrooms. Cut the onion into strips or dice.
4
Heat a little olive oil in a skillet. Lightly fry the mushrooms and onion, stirring often. Cook for 10–12 minutes, until soft. Remove from the heat and transfer to a bowl.
5
In the same skillet (or a small pan, as desired), combine the cheese with the milk. Let the cheese melt, stirring constantly to incorporate with the milk. Pour the cheese mixture over the mushrooms and onion, and mix with the potato flesh.
6
Fill the potato skins with the mixture. Amazing!
Tips & Tricks
We used gorgonzola cheese.
You can use light cream instead of milk for a creamier filling.
If you don’t feel like using the oven, boil the potatoes in a pan of water and continue with the remainder of the recipe.
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