Stuffed Potatoes / Cartofi umpluti

Directions

1.  Wash and scrub potatoes.

2.  Brush the peels with olive oil and prick once with a fork.

3.  Bake in a preheated, medium temperature oven for about 1 hour or until potatoes are cooked through to the center.

4.  While the potatoes are cooking, grate onion and mince the garlic, mushrooms and bell pepper.

5.  In a frying pan, melt 3 tablespoons of butter over a medium flame.

6.  Add the onion, garlic and vegetables. Sauté until all the vegetables are tender.

7.  Add vermouth and sauté 3 minutes longer.

8.  Remove from the heat and set aside.

9.  Once the potatoes have finished cooking, remove them from the oven and slice them in half length-wise.

10.   Scoop out the centers, leaving enough at the edges for them to hold their shape.

11.   Mash or puree the potato. Add the remaining butter and milk. Mix well. If the mixture is too dry, add more milk.

12.   Add the chopped herbs, spices and ¼ cup of cheese.

13.   Add the vegetable mixture and combine.

14.   Stuff the potatoes and place them on a baking sheet.

15.   Sprinkle them with the remaining cheese and bake them in the oven until warmed through and the cheese is melted.

                                                              

Notes: Serving size is half potato. To tell if a potato is completely cooked through, it should prick easily with a fork or break softly to the center when you squeeze it gently.

 

Substitutions: Vermouth/Dry white wine.

 

Variations: You may choose different vegetables depending on your taste or the season. Zucchini and Spinach are both good options. Sprinkling some bacon pieces adds flavor to this recipe. You could also top the potatoes with a sauce.