4 large russet or other baking potatoes, scrubbed
4 cups chopped white mushrooms
1/2 cup warm milk
1 clove of garlic, minced
1/2 onion, minced
2 stalks of green onion, chopped
2 tablespoon olive oil
1 tablespoon unsalted butter
3 tablespoon toasted walnuts
1/4 cup grated Parmesan cheese
salt and pepper to taste
Preheat oven to 350F. Pierce each potato several times with a fork. Microwave on HIGH for 8 to 10 minutes or until fork tender.
Sauté garlic, onion, and mushroom with olive oil for 10 minutes or until mushrooms are slightly golden brown. Set aside.
Cut each potato in half lengthwise. Scoop the flesh into the food processor (keeping the skin intact) and add butter and milk or you can mash it together with fork just like making a mashed potato. Gently fold in the mushroom and onion mixture then add green onion and toasted walnuts. Salt and pepper to taste
Divide potato mixture evenly between the potato shells and top each filled potato with equal amount of Parmesan cheese. Bake for 15 minutes or until heated through.
*You can add bacon bits or change the mushroom with leek, blanched spinach or broccoli rabe. Have fun and mix it up with your favorite vegetable. It beats your ordinary mashed potato. enJOY!