Ingredients:
2 large russet potatoes, scrubbed
1 teaspoon olive oil
1/4 cup chopped red onions
2 cups sliced mushrooms
1 clove garlic, minced
1 tablespoon fresh lemon juice
1/2 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
1/4 teaspoon salt
1/4 black pepper
1/4 cup nonfat sour cream
2 tablespoons grated parmesan cheese
Directions:
Preheat oven to 425*.
Pierce potatoes several times with a fork.
Bake potatoes until tender, about 1 hour.
Place potatoes on a wire rack and cool slightly.
In a large skillet, heat oil over medium heat.
Add red onion; saute until tender, about 3 minutes.
Add mushrooms and cook, stirring, for 5 minutes.
Add garlic, lemon juice, dill, salt and pepper.
Cook for 2 minutes.
Using a sharp knife, slice potatoes in half lengthwise.
Using a small spoon, scoop out potato pulp, leaving a small amount attached to the skin to form a shell.
In a large bowl, combine potato pulp, mushroom mixture, sour cream and parmesan.
Mix well.
Spoon potato mixture evenly into shells.
Place potatoes on a baking sheet.
Bake until heated through, about 20 minutes.
Serve immediately.
Servings: 4
Time preparation: 20 min.
Time total: 110 min.