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Meatless Monday: Twice Baked Potatoes with Crispy Mushrooms and Herbs

A fancy side dish which showcases the creamy mashed potato filling along side crunchy roasted herbs and mushrooms.
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings 4 Potato Halves

Ingredients

  • 2 Large Potatoes
  • For the Mushrooms:
  • 8 Ounces Baby Bella Mushrooms sliced
  • 8 Ounces Button Mushrooms sliced
  • 4 Sprigs Thyme
  • 8 Sage Leaves
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Unsalted Butter
  • Pinch of Salt and Pepper
  • For the Filling:
  • ¼ Cup Sour cream or Plain Greek Yogurt
  • 1/3 Cup Whole Milk
  • 4 Tablespoons Unsalted Butter
  • ¼ Cup Shredded Mozzarella
  • Parmesan Cheese and Balsamic Syrup for topping

Instructions

  1. Preheat the oven to 375 degrees F. Poke holes in each potato with a fork and then wrap them in foil. Bake each potato for an hour. Let cool until easy to handle. This step can be done the night before.
  2. Preheat oven to 375 degrees F. Add mushrooms, thyme, sage, olive oil, butter, salt, and pepper to a small baking sheet. Toss together and then evenly distribute the ingredients in one layer. Bake for 10-14 minutes until crispy.
  3. While the mushrooms roast, slice each potato in half. Scoop out the inside from each half of potato and add to a bowl along with the sour cream, milk, butter, and cheese. Mash all the ingredients together with a potato masher or blend together using an electric hand mixer until smooth.
  4. Place empty halves on a baking sheet. Add two or three big spoonfuls of the potato filling back to each potato half. Bake for 15-20 minutes until the tops are slightly golden.
  5. Top with mushrooms, parmesan, and crispy sage leaves. Another optional topping is balsamic syrup. Best the day of baking.