Potatoes Floradora
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Potatoes Floradora
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Directions
- Wash potatoes thoroughly. Cut a thin slice from top of each potato. Carefully scoop out potato without harming skin, leaving a 1/2-inch shell. (If necessary, to make potatoes sit flat, cut a thin slice from the bottom.) Place shells in a large bowl. Cover with water until needed. Finely chop scooped-out potato.
- In a large skillet cook chopped potato, onion, and mushrooms in hot butter or margarine until onion is tender. Stir in flour, the 1 teaspoon parsley, salt, pepper, and paprika. Cook until golden. Add milk; cook until slightly thickened. Stir into beaten egg yolk.
- Drain potato shells and fill with cooked potato mixture. Place in shallow baking pan. Bake potatoes, uncovered, in a 450 degree F oven about 35 minutes or until potato shells are tender. If desired, garnish with additional parsley. Makes 6 servings.
Nutrition Facts (Potatoes Floradora)
- Per serving:
- 216 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 36 mg chol. ,
- 240 mg sodium ,
- 39 g carb. ,
- 2 g fiber ,
- 5 g pro.