Time 50m Yield 10 servings. Number Of Ingredients 8 Steps:
Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
Time 1h10m Yield 10 serving(s) Number Of Ingredients 8 Steps:
In a saucepan of boiling salted water, cook potatoes until tender; drain and mash. In a skillet, melt 2 tablespoons butter; saute onion and mushrooms for 3-4 minutes or until tender. Stir into potatoes; add sour cream, salt, and pepper; mix well. Spoon into a greased 2 quart baking dish. Sprinkle with Parmesan. Dot with remaining butter. Bake, uncovered at 400 degrees for 20-25 minutes or until heated and golden brown.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Bake the Potatoes:. Preheat oven to 425°F Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance. Prepare the Mushroom Ragout:. While the potatoes are baking, prepare the ragout. In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy. Add shallots and saute until soft and translucent, about 5 minutes. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. In a small bowl, whisk together white wine and flour until smooth. Add to the pan along with chicken broth and paprika. Reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste. Assembly:. Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes. Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt. Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it’s messy, but it’s the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately. Isabelle Boucher is a well known food blogger who resides in Toronto, working in the Telecom industry by day and whipping up tasty creations by night. Follow her blog, Crumb: A Food Blog, where her tasty recipes and photos are documented. http://www.crumbblog.com/.
Time 45m Yield 1 Number Of Ingredients 6 Steps:
Preheat an oven to 450 degrees F (230 degrees C). Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven. Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
Time 1h40m Yield 1 casserole, 4 serving(s) Number Of Ingredients 8 Steps:
In buttered shallow baking dish, layer potatoes, onion, and mushrooms. Sprinkle with salt, pepper and tarragon. Pour whipping cream over all. Cover with foil. Bake at 350° for 30 minutes. Remove foil, continue baking 30 minutes longer, or until the potatoes are tender. Sprinkle with parsley.
Time 1h Yield 8 servings, 3/4 cup each Number Of Ingredients 8 Steps:
Cook potatoes in boiling water in large saucepan 15 min. or until tender. Meanwhile, melt 2 Tbsp. butter in medium skillet on medium-high heat. Add mushrooms; cook and stir 10 to 15 min. or until tender. Season with 1/2 tsp. pepper. Remove from heat. Heat oven to 350°F. Drain potatoes; return to pan. Mash until desired consistency. Add 1/2 cup sour cream, milk and remaining butter and pepper; mash until blended. Spoon half the potato mixture into 1-qt. baking dish; top with layers of half each of the mushrooms and tomatoes. Repeat layers. Top with remaining sour cream; sprinkle with chives. Bake 30 min. or until heated through.
Time 4h25m Yield 4 servings. Number Of Ingredients 7 Steps:
In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.
Yield 8 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a small pot, heat the soup, butter or margarine and sour cream over low heat. Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch dish. Sprinkle one cup of cheese over the top of the casserole. Bake 30 to 45 minutes. Serve warm.
