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Servings: 6

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Ingredients

  • 4 large Ontario Baking Potatoes (about 2 lb/1 kg), peeled and quartered
  • 2 tbsp (25 mL) olive oil
  • 2 cups (500 mL) finely chopped Ontario Mushrooms
  • 1 large Ontario Onion, finely chopped
  • 1 clove Ontario Garlic, minced
  • 1/2 cup (125 mL) Ontario Buttermilk, Sour Cream or Yogurt
  • 1/4 cup (50 mL) butter, softened
  • 2 tbsp (25 mL) chopped fresh Ontario Parsley
  • Salt and pepper
  • Multigrain Crumb Topping (recipe follows)

Instructions

In large saucepan, cook potatoes in small amount of boiling salted water 15 minutes or just until tender. 

Meanwhile, in large nonstick frypan, heat olive oil; add mushrooms, onion and garlic.  Cook and stir over medium-high heat until vegetables are tender and any liquid has evaporated.

Drain potatoes and break up with fork.  Stir in buttermilk, butter, cooked mushroom mixture and parsley.  Add salt and pepper to taste.  Place in shallow 6-cup (1.5 L) baking dish.  Top with Multigrain Crumb Topping; cover and refrigerate for up to 24 hours*.

When ready to heat, uncover and bake in 350°F (180°C) oven 40 minutes or until potatoes are hot and topping is crisp.

Multigrain Crumb Topping:

Combine 1 cup (250 mL) fresh multigrain or whole wheat bread crumbs and 1 tbsp (15 mL) melted butter; sprinkle over potatoes.

*To cook immediately, bake, uncovered, in 350°F (180°C) oven 15 minutes or until potatoes are hot and topping is crisp.

Nutritional information

  • Protein: 7 grams
  • Fat: 15 grams
  • Carbohydrate: 48 grams
  • Calories: 350
  • Fibre: 4 grams
  • Sodium: 300mg