Roasted Russets With Wild Mushrooms, Leeks, And Goat Cheese

• 6 medium baking potatoes (about 3 pounds)
• Cooking spray
• 2 cups thinly sliced leek (about 2 large)
• 3 (4-ounce) packages exotic mushroom blend (such as shiitake, cremini, and oyster), chopped
• 1/2 cup fat-free sour cream
• 1/2 cup fat-free, less-sodium chicken broth
• 1/3 cup (3 ounces) goat cheese
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh tarragon

1. Preheat oven to 375u0b0.
2. Pierce potatoes with a fork, and bake at 375u0b0 for 1 hour or until tender. Cool potatoes slightly.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add leek; cook 5 minutes or until tender, stirring frequently. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Stir in sour cream, broth, cheese, salt, and pepper. Reduce heat, and cook 2 minutes, stirring constantly (do not boil). Stir in tarragon.
4. Split potatoes lengthwise, cutting to, but not through, other side. Spoon 3/4 cup mushroom mixture into each potato.

baking potatoes, cooking spray, exotic mushroom, sour cream, chicken broth, goat cheese, salt, freshly ground black pepper, tarragon

Taken from www.myrecipes.com/recipe/roasted-russets-with-wild-mushrooms-leeks-goat-cheese (may not work)