SMOTHERED TATERS

Smothered Taters image

Provided by Chef Iron B

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

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4 large potatoes
8 ounces sour cream
2 tablespoons all-purpose flour
1/2 cup flour
1/2 cup water
2 beef bouillon cubes
1 tablespoon black pepper
2 tablespoons butter
10 ounces mushrooms
1/2 cup white onion, chopped
1 teaspoon minced garlic clove
1 tablespoon italian seasoning

Steps:

Preheat oven to 350 degrees.
Scrub potatoes and clean then up.
Stab them all over with a fork. If you want soft skins than you need to rub the outside with butter and then wrap in foil.
Place potatoes in a metal bake sheet and bake at 350 degrees for 70 to 80 minutes or until tender. *Hint* Some Microwaves have settings that make baked potatoes but do not cover them in foil.
Start preparing the next part of the meal when the potatoes have about 30 minutes left.
In a bowl you need to add 8 ounces of sour cream and 1/2 cup of flour.
Place the bouillon granules on the chopping board. Use a clever turned side ways to press the granules flat. This should make them like a powder.
Add the bouillon powder, 1/2 cup of water, and some pepper in to the bowl and stir.
Once you have the mixture stirred you can set it aside.
In a skillet put two tablespoon of butter, one tablespoon of minced garlic, mushrooms, and your desired amount of onions.
Cook over medium heat until the mushrooms cook down to your liking.
Add the flour mixture to the skillet.
Add the desired amount of salt pepper and Italian Seasoning.
Cook and stir until thickened and bubbly.
Cut the cooked potatoes in half, mash the insides up a little, pour the sauce over the top, and Enjoy!