Stuffed Red Potatoes
Makes 12 appetizer servings
6 small 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
Boil potatoes until tender. Cut in half. If necessary, cut bottom so potato will stay upright. Scoop out fleshy part of potatoes; reserve 1/2 cup. Leave 1/4 to 1/2 inch along edges and on the bottom.
SautÃ© mushrooms in butter, stir in wine. Add chicken, reserved potatoes, sun-dried tomatoes, Swiss cheese, green onion and seasonings, mix well.
Spoon chicken mixture into hollow of potatoes. Bake at 375 degrees F for 12 to 15 minutes or until thoroughly heated.