This recipe comes from Chef Mike Weyer.
Karl Ratzsch’s Baked Potatoes Stuffed with Mushrooms
6 lg. baking potatoes
1 tbsp. bacon grease
1 leek. white part only, chopped
3 tbsp. melted butter
4 c. fresh mushrooms, finely chopped
1 egg yolk, lightly beaten
1 tbsp. heavy cream
White Pepper, Salt, grated Nutmeg, to taste
1. Rub potatoes with bacon grease and bake until done at 425° F. for about an hour. Remove from oven and cool slightly.
2. While potatoes are baking, in a larger frying pan, sauté’ leek in half of the butter for 1 min. Add mushrooms, then cover and continue cooking until all of the liquid disappears. Season with salt, pepper and nutmeg. Remove from heat, add beaten egg yolk.
3. Cut the top off the potato, scoop out pulp. Mash pulp and mix with the mushroom mixture, thin with cream, as desired.
4. Stuff potato shells with mixture and sprinkle with melted butter. Bake at 425° F. for 15 min.