To dress up baked potatoes, F&W’s Kay Chun tops them with buttery mushrooms and melty cheese.
4 baking potatoes, scrubbed
5 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/4 pounds mixed tender mushrooms, such as maitake, oyster and enoki, cut
into small pieces
1/2 pound Italian Fontina cheese, shredded (about 1 cup)
Chopped parsley, for garnish
How to Make It
Preheat the oven to 450°. On a baking sheet, bake the potatoes for about 1 hour, until tender.
Meanwhile, in a large skillet, melt 1 tablespoon of the butter in the olive oil. Cook the mushrooms over moderately high heat, stirring occasionally, until tender and golden, about 5 minutes. Season with salt and pepper.
Slice halfway down the length of each potato and spoon 1 tablespoon of butter and 2 tablespoons of cheese into each one. Season with salt. Top with the mushrooms and the remaining cheese. Bake for 3 minutes, until the cheese melts. Garnish with parsley and serve hot.
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