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Ingredients

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Directions

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  • 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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

216 calories; 5 g total fat; 1 g saturated fat; 36 mg cholesterol; 240 mg sodium. 39 g carbohydrates; 2 g fiber; 5 g protein;

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