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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
8 medium potatoes
½ pound champignon mushrooms
1 tablespoon flour
½ coffee-cup of milk
2 ½ ounces butter
pinch salt and pepper
Boil the potatoes and peel them well. While still warm, remove the top from each of them, then carefully empty them using a coffee spoon. Put into each potato a pinch of salt and pepper, and a very little knob of butter. Slice the mushrooms (champignons) and cook them in a little butter; this can be done while the potatoes are boiling. When the mushrooms are ready, add the flour and a small quantity of milk, mixing everything up till creamy, and then stuff the potatoes with this mixture. Put back the tops on each potato, and roast them in the oven till golden.