Source: dLife

Potato skins with mushrooms and melted Parmesan.

Servings

3 lb red skinned potatoes , 18 small
0.5 lb fresh mushrooms
1 tbsp dried dill weed
1 tbsp dried parsley
0.5 cup apple juice
1 tsp fresh lemon juice
3 tbsp grated Parmesan cheese

1 Steam the potatoes until they are tender. Cut a thin slice off the bottom of each potato so that it can sit without rolling. Cut a thin slice off the top and remove the center, but do not discard.
2 Poach the mushrooms, dill, parsley, apple juice, and lemon juice in a saucepan for 5 minutes. Pour off any liquid.
3 Place the mushrooms and potato center in a blender. Pulse until finely chopped.
4 Fill the potato skins with the mushroom mixture. Sprinkle the cheese on top.
5 Once ready to serve, preheat the oven to 350 degrees Fahrenheit.
6 Bake for about 15 to 20 minutes.

Make sure not to cut too much off the bottom of each potato.