Note- This is not strict low carb
4 small sweet potatoes
1/3 cup organic gouda cheese (shredded)
5 teaspoons fresh chives
1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
2 teaspoon coconut oil
2 teaspoons fresh rosemary
2 teaspoons fresh thyme
4 tablespoons French shallots
3 tablespoons organic butter
1 cup button mushrooms
1/2 cup shiitake mushrooms
Preheat the oven to 375 degrees Fahrenheit
Scrub the sweet potatoes and dry them off, then rub some virgin coconut oil and season each one with sea salt.
Bake them on a baking sheet lined with parchment paper for about 30-45 minutes. Keep checking them to see when they are tender to the touch.
While the sweet potatoes are cooking prepare the mushroom topping.
Wipe the mushrooms clean with a damp cloth and slice them into thin slices.
Chop your fresh herbs very fine and set aside.
Chop your French shallots into very small dice and set aside.
Heat a large sauté pan on medium heat with 2 tablespoons of butter
*You want your mushrooms to constantly sizzle in the pan, not boil. So leave enough room for all of them in the pan. You may have to cook two to three batches; you will get a much more tender and browned mushroom at the end.
Add some of your mushrooms to the melted butter and allow them to brown for a couple of minutes before turning them.
Stir the mushrooms after a couple of minutes and add the shallots, herbs and season with sea salt and pepper.
Keep pan frying the mushrooms until they are nice and browned. This should take in total about 8 minutes.
Repeat with another batch of mushrooms until they are all beautifully brown.
Add all of your sautéed mushrooms back to the pan, and add the last tablespoon of butter and lather the mushrooms with it. Remove the pan from the heat after it has melted.
Once your sweet potatoes are nice and tender, remove them from the oven, cut them in half and remove the insides, making sure you do not tear the skin.
Mash or whip the potatoes with the coconut oil, chives and tarragon in a bowl.
Season with sea salt and pepper and stuff the mash back into the sweet potato skins.
Add the mushroom topping to the top of the stuffed potatoes and then place the cheese on top.
Broil the potatoes under the broiler until the cheese has melted and has reached a golden colour.
Cook Outside the Box
These stuffed potatoes are not just for a yummy dinner, they are delicious for breakfast with scrambled eggs on the side.
Add some cooked organic chicken sausage instead of mushrooms if you prefer meat, or remove the cheese and just add the mushrooms for a vegan version.
These potatoes are great as an appetizer as well, serve one on top of a little green salad.