Mushroom Filled Potato Cups
|Butter||45 Milliliter (3 Tablespoon)|
|Mushrooms||1⁄4 Pound, sliced (110 Gram)|
|Strong cheddar cheese||1 Tablespoon, grated|
1 Preheat the oven to 350 degrees F.
2 In a roasting tray, arrange the potatoes.
3 Roast them until tender.
4 Slice the potatoes thinly from the top and the base.
5 Carefully scoop out the pulp, reserving the shell.
6 Transfer the pulp in a bowl and mash with a fork.
7 In a pan, melt butter.
8 Add the mushrooms and gently fry until tender (or microwave on HIGH 2 minutes).
9 Combine mushrooms and potato pulp.
10 Fill the shells using this mixture.
11 Top each shell with cheese.
12 Heat under a broiler until cheese topping is golden brown.
13 Serve hot.