Sufra Dayma:

Mushroom Jacket Potatoes

By Moushira Abdel-Malek

---

Ingredients:

4 large baked jacket potatoes
150 gms Canned mushrooms sliced (optional)
2 shallots (spring onions), chopped
1 clove garlic (crushed)
1 tbsp. chopped fresh parsley
1 cup grated Edam red ball Cheese
1/2 cup grated parmesan cheese
1/2 cup sour cream
Freshly ground black pepper (to taste)
30 gms butter

Method:

Scrub potatoes and pat dry with paper towels. Pierce skin of potatoes several times with a fork. Bake in a moderate oven (180C) for one hour or until tender. Cut each potato in halves. Scoop out flesh leaving a 1cm shell. Place flesh in a bowl and mash well. Set aside. Melt butter in a frying pan. Sauté shallots and garlic for one minute. Add mushrooms and parsley, and stir. Mix mushroom mixture, cheeses, sour cream and pepper into potato flesh. Spoon into potato shells. Bake in a preheated hot oven (200C) for 15 minutes or until heated through and goldened. Serve aside of meat or chicken dishes.

Moushira Abdel-Malek