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Shiitake Mushroom Stuffed Potatoes

Shiitake Mushroom Stuffed Potatoes

Ingredients

  • 4 ea.
    Cross Valley Farms® Russet Idaho Potatoes, well-scrubbed
  • 8 oz.
    Cross Valley Farms Shiitake Mushrooms, stems removed, and caps chopped
  • 4 oz.
    Soft Tofu, drained and mashed
  • 1 T
    Oil
  • 1 T
    Soy Sauce
  • Salt and Pepper to taste

Preparation

Bake the Cross Valley Farms Russet Idaho Potatoes until soft, about 1 hour. Remove from oven.

Sauté the Cross Valley Farms Shiitake Mushrooms until tender, about 5 minutes. Stir in the soy sauce and set aside.

Cut the potatoes lengthwise and, leaving the skins intact, carefully scoop out the flesh. Add the tofu, sesame oil and salt and pepper to taste and mash until well combined. Add the mushroom mixture and mix well. Spoon the stuffing into the potato shells and bake until hot, 15 to 20 minutes.

Recipe provided in partnership with Idaho Potato Commission