Filled Potatoes
Yield
4 servingsPrep
35 minCook
45 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
|
|
| 3 ½ | ounces |
bacon
|
|
| 3 ½ | ounces |
mushrooms
fresh |
|
| 2 | Baby |
baby carrots
|
*
|
| 8 | ounces |
spinach
resh |
|
| ½ | package |
sweet cream
|
* |
| 8 | cups |
white wine
dry |
*
|
| 1 | x |
swiss cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
|
|
| 101.2 | ml/g |
bacon
|
|
| 101.2 | ml/g |
mushrooms
fresh |
|
| 2 | Baby |
baby carrots
|
*
|
| 231.2 | ml/g |
spinach
resh |
|
| 0.5 | package |
sweet cream
|
* |
| 1.9 | l |
white wine
dry |
*
|
| 1 | x |
swiss cheese
grated |
*
|
Directions
Clean and scrub new potatoes;if they are older peel them.
With a knife or a special tool cut a whole in each potato. Boil them in salted water until they are done, but not too soft. Test them constantly.
Clean and chop mushrooms and carrots and sauté in the olive oil until they are done.
Season with salt and pepper and a little lemon juice.
Cut bacon into very small pieces and add to it.
Wash spinach and cut into fine strips and add to skillet.
Add the wine and heat through and fill the potatoes with this mixture.
Sprinkle cheese over each potato and bake in oven under the grill for a couple minutes.
Serve with a green salad and a cold beer.
