Karl Ratzsch's Baked Potatoes Stuffed with Mushrooms

Recipe courtesy of Chef Mike Weyer.

6 large baking potatoes
1 tablespoon bacon grease
1 leek, white part only, chopped
3 tablespoons melted butter
4 cups fresh mushrooms, finely chopped
1 egg yolk, lightly beaten
1 tablespoon heavy cream
White pepper, to taste
Salt, to taste
Grated nutmeg, to taste

Run potatoes with bacon grease and bake until done at 425 degrees - about one hour. Remove from oven and cool slightly.

While potatoes are baking, in a large frying pan, sauté leek in half of the butter for 1 minute. Add mushrooms, then cover and continue cooking until all the liquid disappears. Season with salt, pepper, and nutmeg. Remove from heat, add beaten egg yolk.

Cut off the top of the potato, scoop out pulp. Mash pulp and mix with the mushroom mixture, thin with cream, as desired.

Stuff potato shells with mixture and sprinkle with melted butter. Bake at 425 degrees for 15 minutes.


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