Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Southern Stuffed New Potatoes with Asiago, Ham and Mushrooms

Servings: 24


12 small new red potatoes (1 1/2 to 2 inches diameter)
2 tablespoons butter, melted
1 teaspoon butter
2 ounces cooked ham, chopped 1/8 inch
1/4 cup onion, chopped
1/2 teaspoon fresh garlic, finely chopped
1 teaspoon fresh thyme, chopped
4 ounces fresh mushrooms, chopped
2 1/2 ounces Portobello mushrooms, chopped
2 1/2 ounces Oyster mushrooms, stemmed, chopped
3 tablespoons whipping cream
1/2 cup (2 ounces) Wisconsin asiago cheese, shredded
1/2 cup (2 ounces) Wisconsin medium white cheddar cheese, shredded
1/2 cup (2 ounces) Wisconsin baby Swiss cheese, shredded
1/4 cup fresh parsley, chopped

Cooking Directions:

Cut 1/4 inch off each end of potatoes. Cut in half crosswise. In large bowl, stir together potatoes and 2 tablespoons melted butter until potatoes are well-coated. Place potatoes on parchment-lined 15x10-inch jelly roll pan. Bake at 400°F for 30 to 40 minutes, or until fork tender. Let cool slightly. Scoop out inside of each potato, leaving a thick shell. Set shells aside.

Melt one teaspoon butter in 10-inch skillet over medium-high heat. Add ham; cook, stirring occasionally, just until ham begins to brown, 2 to 5 minutes. Add onion, garlic and thyme; decrease heat to medium low. Continue cooking, stirring occasionally, until onion is tender, 2 to 3 minutes. Add mushrooms. Continue cooking, stirring occasionally, until liquid is evaporated, 5 to 6 minutes. Add whipping cream; continue cooking, stirring constantly, until cream is thickened, about 1 minute. Stir in asiago, salt and pepper to taste. Remove skillet from heat.

In medium bowl, combine baby Swiss and white cheddar; set aside. Fill potato shells with mushroom mixture, then sprinkle each with cheese mixture. Cover; refrigerate overnight.

To bake, allow potatoes to stand at room temperature for 45 minutes. Bake at 400°F for 12 to 15 minutes, or until cheese is melted and lightly browned. Sprinkle with chopped parsley.

Enter the food name below and we'll give you a few ideas.