Stuffed potatoes
OIL USES: Sauté
INGREDIENTS
SERVINGS: 4
- 4 potatoes
- 3 eggs
- 1 tbsp Dijon Mustard
- 6 mushrooms
- 2 oz goat's cheese
- 2 oz grated mozzarella cheese
- 1 sprig of fresh parsley
- 4 tbsp tomato sauce
- 1 splash of GOYA® Organics Extra Virgin Olive Oil
- 1 tsp ground black pepper
- salt to taste
PREPARATION
1
Preheat the oven to 340ºF.
2
Wash and peel the potatoes. Next, put them in an oven dish and drizzle with a little GOYA® Organics Extra Virgin Olive Oil.
3
Roast in the oven for 45-60 minutes or until they are soft. Remove from the oven and allow to cool.
4
Cut the potatoes in half and remove the inside with a spoon.
5
Next, place the inside of the potatoes in a bowl and mash with a fork.
6
Add the mushrooms, cleaned and chopped, the beaten eggs, mustard, goat’s cheese and a few leaves of freshly chopped parsley to the bowl. Season to taste and stir.
7
Generously fill the potatoes with the mix, add a couple of spoons of tomato sauce on top, sprinkle with mozzarella and chopped parsley and return to the oven at 365°F until the surface is golden.
8
Remove from the oven and serve.
