3 tablespoons butter, in cubes, at room temperature
1/4 cups table cream
1/2 cups button mushrooms, for garnish
1/4 cups chives, finely chopped, for garnish
Preparation
15 mins
15 mins
Low
Cut the potatoes in half and scoop out the potato filling with a spoon, but don't remove too much, just reach the skin to avoid breaking it.
Place the filling, season with salt and pepper, add the mushrooms, bacon, manchego cheese, butter, and sour cream in a bowl, then mix everything perfectly and fill the potatoes.
Microwave the stuffed potatoes for 3 minutes or until the cheese is melted.
Serve two halves of stuffed potato on a plate, garnish with mushrooms and sprinkle with chives.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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