Smothered Taters

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 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 onion, chopped
• 1 teaspoon minced garlic clove
• 1 tablespoon italian seasoning

Recipe

• 1 preheat oven to 350 degrees.
• 2 scrub potatoes and clean then up.
• 3 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.
• 4 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.
• 5 start preparing the next part of the meal when the potatoes have about 30 minutes left.
• 6 in a bowl you need to add 8 ounces of sour cream and 1/2 cup of flour.
• 7 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.
• 8 add the bouillon powder, 1/2 cup of water, and some pepper in to the bowl and stir.
• 9 once you have the mixture stirred you can set it aside.
• 10 in a skillet put two tablespoon of butter, one tablespoon of minced garlic, mushrooms, and your desired amount of onions.
• 11 cook over medium heat until the mushrooms cook down to your liking.
• 12 add the flour mixture to the skillet.
• 13 add the desired amount of salt pepper and italian seasoning.
• 14 cook and stir until thickened and bubbly.
• 15 cut the cooked potatoes in half, mash the insides up a little, pour the sauce over the top, and enjoy!