4 large baking potatoes (baked until almost cooked thru)
6 oz. grated smoked gouda
1/2 stick of butter
2 oz. dried Maitake mushrooms
4 slices of bacon, diced
Cut potatoes lengthwise in half. Scoop out potatoes into a bowl. Try not to damage the skins. Add 6 oz. grated smoked gouda and 1/2 stick of butter to warm potatoes and smash a little. Reconstitute 2 oz. of Maitake mushroom in hot tap water just to cover for 15 mins. Drain, chop, put in a small skillet with 4 slices of bacon, diced. Sauté until bacon is crisp. Combine this with the potatoes mixture, scoop it back into the potatoes skins top with a little smoked gouda and bake again until hot.
courtesy of: Oyster Creek Farm Mushroom Company, R.R. 1 Box 320, Damariscotta, ME 04543, 207-563-1076
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2 comments:
thought-provoking, mootable pv. just my thoughts, well anyways gl & be chipper is what i say
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