Mushroom-Walnut Stroganoff Potatoes

1. 1

   In a heavy skiiler over meduin-high heat, heat thge olive oil, then add the minced shallots and saute until golden.

2. 2

   Stir in the mushrooms and walnuts saute for 2 minutes, then pour on the balsamic vinegar, stirring constantly until the liquid has steamed off.

3. 3

   Remove from heat and stir in the sour cream.

4. 4

   Split the potatoes lengthwise and gently scoop the insides into the hot skillet.

5. 5

   Mix thouroughly, then mound the filling back into the potato skins and place the potaoes into a shallow baking dish.

6. 6

   Top each with a slice of smoked cheese, then place under the broiler until the cheese is brown and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.