1. Boil potatoes until tender. Cut in half. If necessary, cut bottom so potato will stay upright.

2. Scoop out fleshy part of potatoes; reserve 1/2 cup. Leave 1/4 to 1/2 inch along edges and on the bottom.

3. Saute mushrooms in butter; stir in wine.

4. Add chicken, reserved potatoes, sun-dried tomatoes, Swiss cheese, green onion and seasonings; mix well.

5. Spoon chicken mixture into hollow of potatoes.

6. Bake at 375° F, for 12 to 15 minutes, or until thoroughly heated. Makes 12 servings.

6 small Washington red potatoes

1/2 cup chopped fresh shiitake mushrooms

2 teaspoons butter

1 tablespoon dry white wine

1 cup chopped cooked chicken breast

1/4 cup each marinated sun-dried tomatoes and shredded Swiss cheese

2 tablespoons chopped green onion

1/2 teaspoon each dried thyme leaves, crushed, and salt

1/4 teaspoon ground pepper

Source of information:
Washington State Potato Commission www.potatoes.com

Stuffed
Red Potatoes