Knock Your Socks Off Stuffed Potatoes With Broccoli and Mushrooms

Category: Main Dishes | Blog URL: http://motherrimmy.com/wordpress/?p=4488

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Kristi Rimkus

Ingredients

4 large Yukon gold potatoes

2 cups broccoli florets, rough chopped

2 cups Crimini mushrooms, sliced

1/2 small onion, diced

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon thyme

1/4 cup chicken broth

2 tablespoons parsley, minced

1/2 cup fat free plain yogurt

4 tablespoons Parmesan cheese, shredded

4 tablespoons light sour cream

Preparation

Prick potatoes with a fork and microwave on high for 10 minutes until tender. Allow to cool enough to handle then, cut in halve and scoop out the middle into a medium bowl.

While potatoes are cooking, heat oil over medium heat and saute onion, broccoli, mushrooms, garlic and thyme for 10 minutes until tender.

Mash potato pulp with yogurt and parsley with salt and pepper to your taste.

Stuff potato halves with potato pulp. Top with broccoli mixture. Sprinkle with Parmesan.

Broil until cheese bubbles.

Top with sour cream.

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About

I decided to make my own version of our favorite restaurant’s hearty stuffed potatoes. Of course, I had to lighten it up a bit. Creamy Yukon gold potatoes add such a beautiful color, and the meat is replaced with mushrooms.

Topped with a lighter Parmesan cheese, my potatoes were darn close, but I would be kidding you if I said they were as good. Still, they are a darn close match!