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Potatoes Floradora




Source of Recipe


BHG Recipes from the '30s


List of Ingredients




6 potatoes (2 pounds)
1 onion, finely chopped
1 cup finely chopped mushrooms
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1 teaspoon snipped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
3 tablespoons milk
1 beaten egg yolk
Snipped parsley (optional)


Recipe



Wash potatoes thoroughly. Cut a thin slice from top of each potato. Carefully scoop out potato without harming skin, leaving a 1/2-inch shell. (If necessary, to make potatoes sit flat, cut a thin slice from the bottom.) Place shells in a large bowl. Cover with water until needed. Finely chop scooped-out potato.

In a large skillet cook chopped potato, onion, and mushrooms in hot butter or margarine until onion is tender. Stir in flour, the 1 teaspoon parsley, salt, pepper, and paprika. Cook until golden. Add milk; cook until slightly thickened. Stir into beaten egg yolk.

Drain potato shells and fill with cooked potato mixture. Place in shallow baking pan. Bake potatoes, uncovered, in a 450 degree F oven about 35 minutes or until potato shells are tender. If desired, garnish with additional parsley.

Makes 6 servings.