Baked Potato with Caramelized Mushrooms and Onions
Servings 3
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!