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Category: Hot
Prep Time: Cook Time: Total Time:
12 small new red potatoes
2 tbsp butter, melted
1 tsp butter
2 oz cooked ham, chopped 1/8 inch
1/4 cup onion, chopped
1/2 tsp fresh garlic, finely chopped
1 tsp fresh thyme, chopped
4 oz fresh mushrooms, chopped
21/2 oz Portobello mushrooms, chopped
21/2 oz Oyster mushrooms, stemmed, chopped
3 tbsp whipping cream
1/2 cup Asiago cheese, shredded
Salt and Pepper
1/2 cup white cheddar cheese, shredded
1/2 cup Baby Swiss, shredded
1/4 cup fresh parsley, chopped
Cut 1/4 inch off each end of potatoes. Cut in half crosswise. In large bowl, stir together potatoes and 2 tbsp melted butter until potatoes are well-coated. Place potatoes on parchment-lined 15x10 inch jelly roll pan. Bake at 400 for 30 to 40 minutes, or until fork tender. Let cool slightly. Scoop out inside of each potato, leaving a thick shell. Set shells aside.
Melt one tsp butter in a skillet over medium-high heat. Add ham; cook, stirring occasionally, just until ham begins to brown, 2 to 5 minutes. Add onion, garlic and thyme; decrease heat to medium low. Continue cooking, stirring occasionally, until onion is tender, 2 to 3 minutes. Add mushrooms. Continue cooking, stirring occasionally, until liquid is evaporated, 5 to 6 minutes. Add whipping cream; continue cooking, stirring constantly, until cream is thickened, about 1 minute. Stir in Asiago cheese, salt and pepper to taste. Remove skillet from heat.
In medium bowl, combine Baby Swiss and White Cheddar cheese; set aside. Fill potato shells with mushroom mixture, then sprinkle each with cheese mixture. Cover; refrigerate overnight.
To bake, allow potatoes to stand at room temperature for 45 minutes. Bake at 400 for 12 to 15 minutes, or until cheese is melted and lightly browned. Sprinkle with chopped parsley. Makes 24 appetizers.
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SOUTHERN STUFFED NEW POTATOES WITH ASIAGO, HAM AND MUSHROOMS
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Category: Hot
Prep Time: Cook Time: Total Time:
12 small new red potatoes
2 tbsp butter, melted
1 tsp butter
2 oz cooked ham, chopped 1/8 inch
1/4 cup onion, chopped
1/2 tsp fresh garlic, finely chopped
1 tsp fresh thyme, chopped
4 oz fresh mushrooms, chopped
21/2 oz Portobello mushrooms, chopped
21/2 oz Oyster mushrooms, stemmed, chopped
3 tbsp whipping cream
1/2 cup Asiago cheese, shredded
Salt and Pepper
1/2 cup white cheddar cheese, shredded
1/2 cup Baby Swiss, shredded
1/4 cup fresh parsley, chopped
Cut 1/4 inch off each end of potatoes. Cut in half crosswise. In large bowl, stir together potatoes and 2 tbsp melted butter until potatoes are well-coated. Place potatoes on parchment-lined 15x10 inch jelly roll pan. Bake at 400 for 30 to 40 minutes, or until fork tender. Let cool slightly. Scoop out inside of each potato, leaving a thick shell. Set shells aside.
Melt one tsp butter in a skillet over medium-high heat. Add ham; cook, stirring occasionally, just until ham begins to brown, 2 to 5 minutes. Add onion, garlic and thyme; decrease heat to medium low. Continue cooking, stirring occasionally, until onion is tender, 2 to 3 minutes. Add mushrooms. Continue cooking, stirring occasionally, until liquid is evaporated, 5 to 6 minutes. Add whipping cream; continue cooking, stirring constantly, until cream is thickened, about 1 minute. Stir in Asiago cheese, salt and pepper to taste. Remove skillet from heat.
In medium bowl, combine Baby Swiss and White Cheddar cheese; set aside. Fill potato shells with mushroom mixture, then sprinkle each with cheese mixture. Cover; refrigerate overnight.
To bake, allow potatoes to stand at room temperature for 45 minutes. Bake at 400 for 12 to 15 minutes, or until cheese is melted and lightly browned. Sprinkle with chopped parsley. Makes 24 appetizers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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