Ingredients
- 6 large Russet Potatoes
- 1/4 cup Cento Blended Italian Style Oil, plus 2 tbsp for rubbing
- 1 medium White Onion, chopped
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained, rinsed and chopped
- 2 tbsp Cento Jalapeno Peppers Diced
- 1 can Cento Mushroom Stems Pieces (8 oz), drained, rinsed and chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 cup Dry White Wine
- 1 cup Cento Beef Stock
- 2 tbsp Unsalted Butter
- 4 tsp Bellino Minced Garlic
Directions
Preheat oven to 425˚F. Use fork prongs to pierce potatoes and rub with oil. Place on a baking sheet, bake for 1 hour or until tender. Meanwhile, in a large skillet, heat oil and sauté onions until translucent. Mix in garlic, tomatoes and jalapenos, season with salt and pepper, and cook for an additional 2 minutes. Add mushrooms and wine, then let simmer until wine has evaporated. Mix in stock and bring to a boil. Stir in butter until melted, then remove from heat. Remove cooked potatoes from oven and cut a slit lengthwise. With fork prongs, fluff inside of potato and season with salt and pepper, to taste. Spoon vegetable mixture evenly over potatoes. Serves 6.
