Mushroom-and-Fontina-Stuffed Potatoes

To dress up baked potatoes, F&W's Kay Chun tops them with buttery mushrooms and melty cheese.

Slideshow: Potatoes
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  • Servings: 4

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Ingredients

  • 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
  • Kosher salt
  • Pepper
  • 1/2 pound Italian Fontina cheese, shredded (about 1 cup)
  • Chopped parsley, for garnish

How to make this recipe

  1. Preheat the oven to 450°. On a baking sheet, bake the potatoes for about 1 hour, until tender.

  2. 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.

  3. 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.

Contributed By Photo © Christina Holmes Published October 2014





460489 recipes/mushroom-and-fontina-stuffed-potatoes 2014-09-12T19:09:58+00:00 Kay Chun fall|winter|christmas|fathers-day|thanksgiving|side-dishes|4|vegetarian|weeknight-dinner october-2014 recipes,mushroom-and-fontina-stuffed-potatoes 460489
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