Each person gets their own potato boat, overflowing with the creamy mushroom and beef mixture in this dish.
Keep the potato tops and centers from the potato boats to make a hearty side of sour cream infused mashed potatoes.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
Recipe courtesy Every Day with Rachael Ray
INGREDIENTS
4 large russet potatoes
2T unsalted butter
1 lb. assorted sliced mushrooms
1T onion powder
2 tsp. garlic powder
1/2 cup heavy cream
1 lb. lean ground beef, crumbled
Salt and freshly ground pepper
1/2 cup sour cream, at room temperature
Snipped chives, for garnish
DIRECTIONS
Pierce the potatoes all over with a fork and microwave on high until cooked through, about 9 minutes.
In a large skillet, heat the butter over medium-high heat, add the mushrooms and cook until golden, about 10 minutes.
Stir in (with mushrooms) the onion powder, garlic powder and 3/4 cup water and boil to reduce the liquid by half, about 2 minutes; stir in the heavy cream and remove from the heat.
In a medium saucepan, brown the ground beef over high heat, about 5 minutes. Remove with a slotted spoon and add to the mushroom mixture; season to taste with salt and pepper.
Slice one-third off the top of each potato and chop the tops. Using a spoon, hollow out each potato, leaving a thick wall. In a microwavable bowl, mash together the chopped potato, potato centers and sour cream. Season with salt and pepper and reheat in the microwave.
Return the beef and mushroom mixture to a simmmer. Stuff the hollowed potatoes with the beef mixture and top with chives. Serve with mashed potatoes.
