Tuesday, June 26, 2012

Horseradish Mushroom Twice Baked Potatoes

I've always loved potatoes but now that I'm gluten free, they are my best friends!  Sweet potatoes, mashed potatoes, roasted potatoes...I'm always looking for a new way to prepare them.  So it certainly made my day to find a recipe that combined my love of mushrooms and a little "heat" with potatoes!  

Baked potatoes are packed with nutrients, particularly in the skin. Scrubbing the skin well, then coating them with oil and salt makes the skin tasty and you don't waste any potato! Ever hear of the saying "stick a fork in me, I'm done!"? Well that applies to potatoes.  If you're unsure whether they're done, stick a fork in them.  If it glides in easily, they're ready!

I didn't give measurements for the horseradish sauce and sour cream because it's all about your taste preference.  If you like a little heat, use more horseradish sauce and less sour cream.  If you have kids or aren't a big fan of horseradish, then use more sour cream.  However, don't make the mixture too loose. 

Large Russet potatoes
Preferred oil 
Kosher salt
Black pepper
Garlic power, optional
Half of a small red onion, sliced thinly
1 Package of sliced portobello mushrooms
Horseradish sauce
Sour cream
Chopped chives

Preheat oven to 350 degrees. 

Scrub the potatoes under cold water then dry them well. Pierce the potatoes several times with a fork. Rub the potatoes with oil and salt making sure the oil fully coats them. Place the potatoes on a baking sheet and bake for about an hour or until done. Remove from oven and let them cool enough to handle.  Leave the oven on. 

While the potatoes are baking, heat some oil in a skillet.  Sautee the onions and mushrooms with a little salt and pepper until the vegetables begin to brown slightly.   

Slice the potatoes in half lengthwise and scoop out the flesh leaving about a quarter inch of flesh in the potato skins. Place the potato skins back on the baking sheet.  Mash the flesh that has been scooped out, sprinkling in salt, pepper, and garlic powder to taste. Add the sauteed vegetables, horseradish sauce, sour cream, and half of the chives to the mashed potatoes.  Mix well. Season to taste.  Spoon the mixture back into the potato skins and bake for 15 minutes until hot and the tops begin to brown.  

Remove from oven and sprinkle the remaining chives on top of the potatoes. 


{ Cenita }

Adapted from Simply Gluten-Free