I love doing stuffed potato mainly for its versatility! You can make a million revenues many different! Just change the filling and that’s it! I made this one with shimeji and cream cheese (a bit of a strange combination, right?), but in the end it was delicious! You can cook potatoes in boiling water or prepare them in the microwave, but I like them best baked in the oven. It is tastier and has a creamier texture.
To make it in the oven, I brush a little olive oil on the skin, wrap it in aluminum foil and bake at 200ºC. Baking time will vary depending on the size of the potato. It takes about 1 hour, but it’s a good idea to open them from time to time to check if they’re soft.
Then just remove the pulp, mix with 1 tablespoon of butter, a little salt and stuff the potatoes again, as I taught in this other post (which I made in the microwave at the time): http://bit. ly/1ydclmo.
I wash the shimeji mushroom well, separate it into bouquets, sauté with butter and crushed garlic and drizzle with a little soy sauce.
To assemble the potatoes Just add a spoonful of cream cheese over the potatoes. stuffed (with its pulp) and the shimeji on top. The thyme sprig is just charming (because I didn’t have green onions). But it was delicious!!!
