Stuffed Baked Potatoes with Maitake Mushrooms, Caramelized Shallots, and Sour Cream
 
Prep time
Cook time
Total time
 
Recipe By:
: Vegetable Side Dish
Serves: Serves 2-4
Ingredients
  • 2 russet potatoes
  • 4 tablespoons unsalted butter, divided
  • 2 shallots, sliced thinly lengthwise
  • 2 cups shredded matake mushroom
  • 1 teaspoon fine sea salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 tablespoons sour cream
Instructions
  1. Preheat oven to 400 degrees F. Wash potatoes and prick all over with a fork, 6 to times. Place in the oven on a small baking sheet. Bake for 45 to 55 minutes, until very tender when tested with a for.
  2. While the potatoes are cooking, heat the butter in a medium skillet and add shallots. Cook on medium-low, not rushing, until caramelized. Add mushroom, ½ teaspoon salt and ¼ teaspoon black pepper and cook until the mushrooms are completely cooked. Maitake mushrooms take a little longer than other mushrooms.
  3. When the potatoes are done, remove from the oven and cut open. Flake the flesh with a fork and add the remaining butter, salt, and pepper. Mash gently with the fork.
  4. Place on a plate and spoon sour cream on top. Scatter the shallot mushroom mixture on top and serve hot.
Recipe by The Gardener Cook at https://www.thegardenercook.com/stuffed-baked-potatoes-with-maitake-mushrooms-caramelized-shallots-and-sour-cream/