POTATO SKINS & MUSHROOM FILLING

Potato Skins & Mushroom Filling a la Hungry Soul
  
We are not quite in mushroom season yet. But the weather is changing so the thought of root vegetables, mushrooms and sage is not too far off.
 
There is a little work, but not too much. If you have leftover potatoes from the day before it is even better, they will hold together well when you scoop them out, and it mean less work on the day 😊
 
These roasted and stuffed skins make a wonderful starter or you can use small potatoes and make finger food for a party … only problem is they will be eaten sooo fast and everyone will want more!
  
Enough for 2 servings
 
Recipe
 
INGREDIENTS

• 3 large potatoes – pre-boiled, with skins on of course!
• 250 g fresh chestnut mushrooms – coarsley chopped
• 1 shallot – finely chopped
• 3 or 4 leaves of fresh sage - minced
• ½ tub of Hungry Soul – Cracked Black pepper cream cheese
• A drop of olive oil

  
METHOD

1. Allow the boiled potatoes to cool, then slice in two and scoop out much of the flesh leaving a good 5 to 10mm.
2. With a little olive oil, coat with a brush or with your hands the potatoes, inside and out and place in a hot oven at 180 C until just browning and going crisps.
3. While the skins are in the oven make the filling.
4. Soften the shallot in a little oil in a frying pan on medium heat, then add the chopped mushrooms and the minced sage leaves. Cook, stirring until the mushrooms start losing their liquid.
5. Add the Hungry Soul to the mushrooms and a ¼ cup of water and stir until all well combined.
6. Remove the skins from the oven, fill with the mushrooms and serve.

 
Serve with a grind of black pepper if you like that kind of thing.
 
A perfect starter and your guests will want more! 😊

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