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Zucchini and Mushroom-Stuffed Potatoes

Zucchini and Mushroom-Stuffed Potatoes

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ekilu Team

“Potatoes are an extremely versatile ingredient you're almost certain to have in your kitchen. Try filling them with zucchini and mushrooms for a delicious treat.”

ingredients

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6

Difficulty

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Easy

Time

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40'

2 servings

Fresh ingredients

potato
potato

2 units

mushroom
mushroom

4 units

zucchini
zucchini

1/2 unit

garlic
garlic

1 clove

Pantry ingredients

salt
salt

1 pinch

olive oil
olive oil

1 tbsp

Instructions

1
Wash the unpeeled potatoes under running water to remove any traces of soil. Fill a pan with water and bring to a boil. Boil the potatoes in their skins until soft, 20-30 minutes. Check they are soft by pricking with a fork. Drain and let cool (this step is important because if the potatoes are not fully cool, the skin will fall off when you cut them).
2
When the potatoes are at room temperature or cold, cut in half lengthwise and scoop out the flesh with a spoon. Don’t remove all the flesh. You need to leave enough so that the skin doesn't break while you're filling them. Chop up the potato flesh and set aside for later.
3
Mince the garlic. Wash and cut the zucchini into small dice. Wash and cut the mushrooms into small pieces.
4
Lightly fry the garlic in a large skillet with a little oil, stirring often. When the oil has been infused with the flavor of the garlic, add the mushrooms and lightly fry for a couple of minutes, stirring often.
5
Add the diced zucchini and continue to cook for 5 more minutes.
6
Next, add the flesh of one potato to the skillet and season with a little salt. Stir well and cook for a few more minutes.
7
Now fill the potato halves with this mixture and they're ready to enjoy.

Tips & Tricks

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Don’t throw away any unused potato flesh. You can use it to make lots of other dishes.

If the zucchini you have is small, use a whole one. You’ll be able to judge how much you need by the size of the potatoes.

You can use soy sauce instead of salt. It adds a delicious flavor.

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