Shiitake Mushroom Stuffed Idaho® Potatoes

Recipe courtesy of the Idaho Potato Commission.

Recipe Ingredients:

4 large Idaho® baking potatoes, well scrubbed
8 ounces fresh Shiitake mushrooms, stems removed and caps chopped
1 tablespoon soy sauce
4 ounces soft tofu, drained and mashed
1 tablespoon sesame oil
Salt and ground black pepper to taste

Cooking Directions:

1. Preheat the oven to 400°F (205°C).
2. Prick the potatoes with a fork and bake until soft, about 1 hour Remove from oven.
3. Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until the mushrooms are tender and the liquid evaporates, about 5 minutes Stir in the soy sauce and set aside.
4. When the potatoes are cool enough to handle, cut lengthwise and, leaving the skins intact, carefully scoop out the flesh into a large bowl. Add the tofu, sesame oil, and salt and ground black pepper to taste and mash until well combined. Add the mushroom mixture and mix well.
5. Spoon the stuffing into the potato shells and arrange in a lightly oiled baking pan.
6. Bake until hot, 15 to 20 minutes Serve hot.

Makes 4 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.