4 large baked jacket potatoes
150 gm canned mushrooms sliced [ optional ]
2 shallots, chopped
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
1 cup grated Edam red ball Cheese
1 / 2 cup grated parmesan cheese
1 / 2 cup sour cream
Freshly ground black pepper to taste
30 gm butter
Scrub potatoes and pat dry with paper towels. Pierce skin of potatoes several times with a fork.
Bake in a moderate oven [ 180C]for one hour or until tender. Cut each potato in halves.
Scoop out flesh leaving a 1 cm shell. Place flesh in a bowl and mash well. Set aside.
Melt butter in a frying pan. Saute shallots and garlic for one minute.
Add mushrooms and parsley and stir.
Mix mushroom mixture, cheeses, sour cram and pepper flesh, Spoon into potato shells.
Bake in a preheated hot oven [ 200C ] for 15 minutes or until heated through and goldened.
Serve aside of meat or chicken dishes
