Years ago, my girlfriends and I would go to our favorite restaurant in my hometown called The Pioneer. They are known for excellent steaks and huge Idaho potatoes. My friends and I couldn’t afford the steaks and prime rib, but we could afford a huge garden salad, a loaded baked potato with the works, and a steamed artichoke. It was one of my very favorite meals and still is to this day. Simple food is the best! I served this baked potato with caramelized mushrooms and onions recipe with my house salad and a steamed artichoke.

Baked Potato with Caramelized Mushrooms and Onions

Ingredients:

3 large Idaho russet potatoes
2 tbsp olive oil or butter (divided)
1 sweet yellow onion, sliced
15 button mushrooms, sliced

Serving:

Butter, to taste
Sea salt and freshly cracked pepper, to taste
Sour cream
Green onions, diced

How to Make a Baked Potato with Caramelized Mushrooms and Onions

Preheat the oven to 400 degrees.

Wash the potatoes thoroughly, then poke holes on all sides with a fork or knife all over the potato. This allows steam to escape during cooking, and it also prevents the potatoes from exploding in your oven when baking.

Place directly on the baking rack in the oven and bake for 1 hour or until tender when pierced with a fork or knife.

While the potatoes are baking, heat half of the olive oil (or butter) in a large skillet over medium heat. Add the onions and sauté until caramelized, about 20-30 minutes. Season with sea salt to taste and set aside; cover with tin foil to keep warm. Side Note: Add small amounts of water as needed to the skillet if the onions get dry.

Heat remaining olive oil (or butter) in the same large skillet over medium-high heat. Once hot, add the mushrooms and leave them untouched for 3-4 minutes to get a nice caramelization. Toss with a spatula and continue to cook for an additional 3-4 minutes. Season them with sea salt and set aside.

Remove cooked potatoes from the oven, slice them down the center, then pinch each end of the potato towards the middle.

Add butter, sea salt, and pepper to taste, then top with caramelized onions, mushrooms, sour cream, and green onions.

Serve immediately. Enjoy!

Baked Potato with Caramelized Mushrooms and Onions

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Main, Sides

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large skillet

Ingredients

3 large Idaho russet potatoes
2 tbsp olive oil or butter divided
1 yellow onion sliced
15 button mushrooms sliced

Serving:

Butter to taste
Sea salt and freshly cracked pepper to taste
Sour cream
Green onions diced

Instructions

Preheat the oven to 400 degrees.
Wash the potatoes thoroughly, then poke holes on all sides with a fork or knife all over the potato. This allows steam to escape during cooking, and it also prevents the potatoes from exploding in your oven when baking.
Place directly on the baking rack in the oven and bake for 1 hour or until tender when pierced with a fork or knife.
While the potatoes are baking, heat half of the olive oil (or butter) in a large skillet over medium heat. Add the onions and sauté until caramelized, about 20-30 minutes. Season with sea salt to taste and set aside; cover with tin foil to keep warm. Side Note: Add small amounts of water as needed to the skillet if the onions get dry.
Heat remaining olive oil (or butter) in the same large skillet over medium-high heat. Once hot, add the mushrooms and leave them untouched for 3-4 minutes to get a nice caramelization. Toss with a spatula and continue to cook for an additional 3-4 minutes. Season them with sea salt and set aside.
Remove cooked potatoes from the oven, slice them down the center, then pinch each end of the potato towards the middle.
Add butter, sea salt, and pepper to taste, then top with caramelized onions, mushrooms, sour cream, and green onions.
Serve immediately. Enjoy!