The baked potatoes introduced today are precisely called twice-baked potatoes. Because it needs to be baked twice: first roast, first roast the potatoes; then dig the potato chops out into the mud, add the other ingredients such as cheese and mix well, then bake for the second time. The potatoes treated in this way became a small shepherd's pie. The delicate mashed potatoes were roasted twice and the coke was full. The rich fillings were delicious and people couldn't stop, let alone the crispy. Potato skins...
Place a grill in the middle and upper 1/3 of the oven and preheat the oven to 200 degrees. Wash and drain the potatoes, take a fork and smash holes, place them on the middle grill for 45 to 50 minutes, then let the oven dry for 5 minutes.
During this time, pour 3 tablespoons of olive oil into the pan, medium and high heat. Pour the chopped mushrooms and stir fry for about 5 minutes. When it turns brown, pour in 1/4 teaspoon of salt. Pour in the medium-fried onion and continue to stir fry for 4 minutes. When it becomes transparent, pour it into the sage. And the soup, reduce the medium and small fire and continue to cook for 3 minutes, boil the soft and then rise to high heat, and cook for another two or three minutes to collect the juice.
Touching the potatoes, you can take a longitudinal split in half, then hollow out the potato crumbs and leave a shell about 6mm thick. Add the butter to the potato, add the taleggio cheese, and chop the fresh parsley into a thin mashed potato, then pour in mascarpone cheese and stir in the 2 ingredients. Brush 1 tablespoon of olive oil on the potato skin, then sprinkle with salt and pepper and place on the baking sheet.
Fill the seasoned stuffing into the potato skin, sprinkle with Parmesan cheese powder on top, put it on the grill above and continue to bake for 18 to 20 minutes, bake until the potato skin is crispy, and the filling starts to turn brown or it is baked. It is. Try salty and add some salt.
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