These double-baked potato boats are stuffed with mashed potatoes mixed with caramelized onions, sautéed mushrooms and seasonings.
Caramelized Onion and Sautéed Mushroom Stuffed Potatoes
Ingredients Makes: 4 servings
4 large potatoes
2 Tbsp unsalted butter
1 sweet onion, thinly sliced and chopped into 1” pieces
1 Tbsp avocado oil or coconut oil
1/2 cup mixed mushrooms, sliced
2 garlic cloves, minced
2 Tbsp, dried dill leaf
1/4 tsp sea salt and pepper to taste
1/4 cup cheddar cheese (for topping)
Bake the potatoes. Heat oven to 375 degrees F. Select four nice looking potatoes with minimal bruises. Scrub potatoes clean but leave the skin on. Pierce the tops of the potatoes with a fork. Bake potatoes in a heated oven for about 40 minutes to 1 hour; time will vary with different potatoes and if using a toaster-oven. Potatoes are ready when they can be pierced with a fork or small knife. Turn off oven and remove potatoes when ready. Allow them to completely cool, approximately 40 minutes to 1 hour.
Caramelize the onion. Remove the outer onion skin and thinly slice the onion. In a skillet or frying pan on low-medium heat, melt 2 tablespoons of butter along with 1 tablespoon of avocado oil. Add the sliced onion to the pan and stir gently to coat with the butter and oil. Reduce the heat to the lowest setting and slowly cook the onions for 30-40 minutes on low heat, stirring every 5 minutes to prevent burning. Cook the onions together, evenly distributed, but be sure not to overcrowd the onions though. They should be together but in a no more than a couple layers with a few steam holes to release moisture.
Onions should start to soften and turn translucent; as well release liquid in to the pan after about 10 minutes. After about 20 minutes the onions should begin to break down and show signs of caramelization. After about 30 minutes of cooking the onions should be golden blonde and may be starting to become jammy. The onions should only darken and begin to smell caramelized the more they are cooked after this point.
When your onions are finished cooking, they can be deglazed by pouring a tablespoon or so of purified water into the pan. As the water bubbles, scrape up any jammy caramelization and stir it into the onions. Sprinkle onions with sea salt for taste, then transfer onions to a bowl and set aside.
Sauté the mushrooms. In a skillet, heat 1 tablespoon of oil over medium heat. Add mushrooms and a pinch of sea salt and stir to evenly coat. Continue cooking for 5 to 8 minutes, stirring frequently until the mushrooms release their moisture and start to turn brown. Add the minced garlic into the pan and cook for 1 more minute or until garlic is softened. Remove mushrooms from heat and set aside.
Prepare potato stuffing. When the potatoes have cooled, lay the potatoes lengthwise and cut off the tops with a sharp knife. Using a spoon, carefully scoop out the middle of the potatoes leaving the skin unbroken with about a 1/4” potato remaining to support the outer shell. Place the scooped out potato in a medium to large mixing bowl.
Using a fork, mash the potato well until there are no lumps. Add the caramelized onions, sautéed mushrooms, dill and a sprinkle of sea salt and pepper to the mashed potatoes and combine.
Using a large spoon gently add the mixture back into the potato boats, being careful not to break. Evenly distribute the mixture into all the boats then top with the 1/4 cup of shredded cheddar cheese.
Bake in preheated oven at 350 degrees Fahrenheit for 15 to 20 minutes or until golden on top.
*Two different kinds of stuffed potatoes cut in half ~ they make an attractive display.
Recipe shared by: J. Marshall
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