Mushroom Stuffed Duchesse Potato Skins

INGREDIENTS

For the Potato Skins
:

  • 4 medium baking potatoes
  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 
Salt and pepper

For the Duchesse Potatoes:

Reserved potato in bowl

  • 2 tablespoons butter
  • 2 tablespoons milk or half and half
  • 1 egg
  • Salt  and pepper

For the Red Bell Pepper, Onion & Roasted Chile Medley:

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil 1 red bell pepper, cut into 1/2-inch dice
  • 1 7-ounce can Ortega fire roasted whole green chiles, drained, 1/2-inch dice
  • 1 1/2 cups onion, 1/2-inch dice
  • 1 large garlic clove, minced
  • Salt and pepper

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For the Sautéed Mushrooms:

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 8-ounce packages sliced white mushrooms
  • 1 large garlic clove, minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 lemon

To Assemble Stuffed Potato Skins:

  • 8 prepared potato skins
  • Red Bell Pepper Green Chile Medley
  • Mushroom Sauté
  • Duchesse Potatoes in piping bag
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • Reserved garlic butter
  • Sour cream for garnish, optional
  • Sliced green onions, optional

INSTRUCTIONS

For the Potato Skins:

  • Preheat oven to 375 degrees F. Cover a sheet pan with aluminum foil.
  • Pierce each potato in several places with the tip of a small sharp knife. Place evenly spaced on pan. Bake in oven for 1 to 1 1/2 hours, or until potato is soft when squeezed with oven mitt-covered fingers.
  • When potatoes are soft, remove from oven and allow to cool enough to be handled. Cut each potato length-wise in half with a serrated bread knife, being careful not to tear brown outer skin.
  • Remove potato flesh with a small thin-edged spoon or melon baller, leaving a 1/4-inch shell. Reserve removed potato in a large bowl.
  • Melt butter in a small sauce pan and add minced garlic. Turn off heat and swirl garlic around in butter several times. With a pastry brush, paint the potato shells outside and inside with the garlic butter. Lightly salt and pepper inside of shell. Reserve garlic butter.
  • Bake the potato shells for 15 minutes, remove from oven and set aside.

For the Duchesse Potatoes:

Piping bag with a large star tip:

  • Put potatoes through a potato ricer, food mill, or press through a small mesh strainer.
  • Add butter, milk and egg and mix until smooth. Add salt and pepper to taste.
  • Scoop potato mixture into piping bag and reserve.

For the Red Bell Pepper, Onion & Roasted Chile Medley:

  • Melt butter and olive oil in a large non-stick skillet. Add diced peppers, chiles and onion. Sauté over medium heat until onion is soft and starting to brown. Add minced garlic and stir for one minute. Salt and pepper to taste. Reserve off-heat.

 For the Sautéed Mushrooms:

  • Melt butter and olive oil in a large non-stick skillet. Add mushrooms and sauté over medium heat until mushrooms have released their liquid.
  • Add garlic, salt and pepper and continue cooking  until mushrooms are dark golden brown, stirring frequently.
  • Remove from heat, squeeze lemon juice over mushrooms and set aside.

To Assemble Stuffed Potato Skins:

  • Preheat oven to 400 degrees F.
  • Place 8 prepared potato skins on foil lined baking sheet. Divide the vegetable medley evenly into the potato skins. Cover the vegetables with the sautéed mushrooms.
  • On each of four stuffed skins, pipe three swirls of the Duchesse potatoes. On the other four skins, sprinkle about 1/4 cup mozzarella and 1/4 cup cheddar cheese.
  • Place sheet in middle of oven and bake for 7 minutes, until cheeses are melted. Remove cheese-topped skins to a serving plate.
  • Return skins to oven and continue baking for 13 more minutes, or until ridges of potatoes are starting to brown. Remove to serving plate.
  • Using a pastry brush, paint potatoes with reserved garlic butter. Serve with passed sour cream and sliced green onions, if using.

Note: Vegetable Medley and Mushroom Sauté can be made one day ahead and kept chilled in covered containers. Reheat in small skillets before stuffing potato skins.

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