Welcome to



Grandpa Pencil's

Recipe for
Stuffed Potato


Ingredients
  • 3 large Old Potatoes
  • 250g Chicken Livers
  • 90g Butter
  • 125g sliced Mushrooms

  • 3/4 cup Dry White Wine
  • Salt and Pepper to taste
  • 3/4 cup Cream
  • Chopped Parsley
 

You will need
A frying pan, a bowl, a slotted spoon, a sharp knife and a spoon

 

Directions

  • Scrub and dry the potatoes and place them on the centre shelf of a preheated moderate oven (180 c)
  • Bake for 20 minutes
  • Stick with a fork to release the steam and continue to bake until tender, about a further 40 minutes
  • Trim the membrane from the livers and cut out any discoloured sections
  • Cut in halves and dry with a paper towel or a clean tea towel
  • Fry in the butter over a medium high heat until lightly browned
  • Remove with a slotted spoon and place in a bowl
  • Slice mushrooms and fry gently for a few minutes until softish

  • Remove with a slotted spoon and add to the livers
  • Pour the wine into the frying pan and cook for a minute making sure to get the brown bits off the bottom
  • Add the cream and reduce the heat to low and simmer for a few minutes seasoning to taste
  • When the potatoes are cooked cut them in halves lengthways and scoop out the potato leaving about a 1 cm shell
  • Dice the scooped potato and add to the mushroom and livers
  • Fill the shells with this mixture and return to the oven for about five minutes
  • Spoon the sauce over and garnish with the parsley


Easy
Recipes

Front
Page

Cooking
Vegetables

Grandpa's
Activities

For The
Teacher

Great
Fetes

Search Dear Grandpa Pencil
  
powered by
Google
Google SafeSearch is ON

toppage