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Grandpa Pencil's Recipe

Stuffed Potato


Stuffed Potato


  • 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


  • 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




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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment