Potato Baskets With Mushroom Thyme Filling Recipes

POTATO BASKETS WITH MUSHROOM& THYME FILLING

Potato Baskets with Mushroom& Thyme Filling image

Great potato recipe for yal veggies and veggie-wanna-be (like myself). I made this for my brother who rarely eats anything without red meat. He later asked me for the recipe. Serve this a red beet salad, and you've got yourself a healthy and hearty meal.

Provided by Izzy Knight

Categories Potato

Time 1h10m

Yield 12 basket

Number Of Ingredients 15

Ingredients

4 yukon gold potatoes, boiled
1/4 whole celery root, chopped & boiled with potatoes
1 onion, minced
2 teaspoons oil
1 egg
3 tablespoons flour (whole-wheat is best)
salt
pepper
2 cups mushrooms, sliced
1 onion, minced
1 tablespoon butter
1 tablespoon soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 cup parmesan cheese, grated

Steps:

Potato basket: mash cooked potato and mix with celery root.
saute onion; drain and add to mashed potato.
add egg, flour, seasoning, and knead into a dough.
form into balls 6 cm (2 1/2 inche) wide.
preheat oven to 350 degrees F.
grease a cookie sheeet and place the"potato balls" on it.
flatten the balls and indent in the centres to form baskets (not in the oven yet!).
Filling: Saute onion in butter, add soy.
add mushroom and sweat it for a few min.
stir in thyme and sage then remove from stove.
fill potato baskets with generous amount of mushroom fillling and sprinkele with parmesan.
bake for 20-30 til baskets are slightly browned and firm.

POTATO POCKETS

Potato Pockets image

Our young sons like to help me assemble potatoes, carrots and onions into foil packages that we can grill alongside the turkey. Just before serving, we top the steaming medley of vegetables with a sprinkling of cheese. - Denise Nebel, Wayland, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 medium potatoes, julienned
3 carrots, julienned
1/3 cup chopped red onion
2 tablespoons butter
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/2 cup shredded Parmesan or cheddar cheese

Steps:

Divide the potatoes, carrots and onion equally among four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. , Grill, covered, over medium heat for 10-15 minutes on each side or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal Let stand for 5 minutes or until the cheese melts.

Nutrition Facts : Calories 238 calories, Fat 9g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

SHREDDED POTATO BASKETS WITH CHEESE AND BACON #5FIX

Shredded Potato Baskets With Cheese and Bacon #5FIX image

5-Ingredient Fix Contest Entry - This is my tasty version of a popular appetizer served at a local restaurant. The crispy yet chewy "baskets" made with the shredded potatoes (hashbrowns) takes this side dish to the next level and is a family favorite.

Provided by Souxie

Categories Pork

Time 40m

Yield 12 baskets, 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 large egg
2 -3 tablespoons flour
1 (12 ounce) package shredded cheddar cheese
8 ounces bacon, cooked and crumbled

Steps:

Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.

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