These mushroom and cheese twice-baked potatoes can be served as an appetizer, or side dish.
Prep Time: 15 mins • Cook Time: 50 mins • Makes about 18-24 servings
INGREDIENTS
- 2 lb red or white potatoes
- 1 tbsp + 2 tsp extra-virgin olive oil, divided
- 16 oz baby bella mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 cup finely chopped red bell pepper
- 1 cup shredded parmesan
- 2 tbsp butter, melted
- 2 tbsp whole milk
- 1/2 tsp coarse salt
- 1/4 tsp black pepper
- 1 cup shredded parmesan
- chopped parsley
DIRECTIONS
- Preheat the oven to 425°F.
- Place the potatoes on a sheet pan that’s been lined with aluminum foil. Drizzle the potatoes with 1 tbsp of olive oil, and toss with your hands to coat them evenly.
- Bake for about 35-45 minutes, or until easily pierced with a fork.
- Meanwhile, heat a large skillet over high heat. Add the remaining olive oil and, when it’s heated and shimmering, add the mushrooms and red bell pepper. Cook until the mushrooms have released their liquid and are starting to brown. Reduce the heat to medium and add the garlic. Cook for about 1 minute, stirring frequently. Remove from the heat. Remove half of the sliced mushrooms, and set aside for topping potatoes. Chop the remaining mushrooms and return to the skillet (these will be added to the potato stuffing mixture).
- Reduce the oven temperature to 375°F.
- When the potatoes are cool enough to handle, cut each potato in half. Using a small spoon, gently scoop out the inside pulp.
- Place the pulp into a medium-sized mixing bowl. Stir in the melted butter, milk, salt and pepper.
- Stir the chopped mushroom and red bell pepper mixture into the potato mixture along with the cheese. Scoop the mixture back into the potato halves. Top each potato half with the remaining reserved sliced mushrooms.
- Return the potatoes to the oven and bake for 10 minutes or until the potatoes are hot throughout. Remove from oven. Sprinkle with the chopped parsley and more shredded parmesan cheese, if desired.
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