Twice Baked Mushroom and Gruyére Potatoes |
Prep time: 15 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 25 mins
- 4 russet potatoes
- 2 tbsp butter
- 8 oz white mushrooms, chopped
- ½ cup sour cream
- ¼ cup milk
- Salt, to taste
- ½ cup shredded Gruyére cheese
- ½ tsp dried thyme
- Canola oil
- Preheat the oven to 400 degrees F.
- Wash and dry the potatoes, then rub them well with canola oil.
- Place the potatoes on a baking sheet and bake for 1 hour.
- Remove the potatoes and allow to cool for 15 minutes.
- In the meantime, melt the butter in a skillet over medium heat, then add the chopped mushrooms.
- Sauté the mushrooms over medium heat, stirring occasionally, until they are brown (about 7 minutes).
- Slice the potatoes in half and scoop out the baked potato pieces into a mixing bowl, leaving some around the edge.
- Add the milk, sour cream and salt and mash.
- Add the mushrooms and cheese, leaving some for topping later, and stir.
- Fill the potato shells and place on the baking sheet and add additional cheese and mushrooms to the top.
- Bake for 10 minutes, until cheese is melted.
Makes 8 potato halves
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/twice-baked-mushroom-and-gruyere-potatoes/
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