Friday, April 22, 2011

Twiced Baked Mushroom Potatoes


  • 4 russet potatoes
  • 3 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 8 ounces small mushrooms, such as cremini or button, sliced
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 1/2 sticks of butter
  • 1 1/2 teaspoons dried oregano 
  • 1 1/2 cups shredded cheddar
  • 1/3 cup chopped fresh flat-leaf parsley


Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.

While the potatoes are cooling, in a medium skillet, heat 4 tbs of butter oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add 4 tbs of melted butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.

Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with 2 tablespoons of melted butter and season the inside with salt and pepper, to taste. Spoon the mushrooms mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

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