Roasted Russets with Wild Mushrooms, Leeks, and Goat Cheese

Ingredients

• 3 pounds baking potatoes 
• 0.1 teaspoon pepper black freshly ground
• 0.5 cup less-sodium chicken broth fat-free
• 1 tablespoon tarragon fresh finely chopped
• 3 ounces goat cheese 
• 2 cups leek thinly sliced ( 2 large)
• 12 ounce exotic mushroom blend chopped (such as shiitake, cremini, and oyster)
• 0.5 teaspoon salt 
• 0.5 cup cup heavy whipping cream fat-free sour

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 37
2. Pierce potatoes with a fork, and bake at 375 for 1 hour or until tender. Cool potatoes slightly.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
4. Add leek; cook 5 minutes or until tender, stirring frequently.
5. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Stir in sour cream, broth, cheese, salt, and pepper. Reduce heat, and cook 2 minutes, stirring constantly (do not boil). Stir in tarragon.
6. Split potatoes lengthwise, cutting to, but not through, other side. Spoon 3/4 cup mushroom mixture into each potato.