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Baked Potato Skins, Mixed Mushrooms, Cheeses, Greens


Baked Potato Skins, great for a side dish, or as a party appetizer cut in half

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  • 6 small russet potatoes
  • 1 pound mixed fresh crimini and shitake mushrooms
  • 1 cup shredded cheddar cheese
  • 1/2 cup fresh grated Parmesan cheese
  • 1 cup chopped, cooked baby spinach and kale
  • coarse kosher salt
  • cracked black pepper
  • 4 tablespoons butter, approximately
  • 2 tablespoons olive oil


Servings 8
Level of difficulty Easy
Cost Budget Friendly


Step 1

Preheat oven to 450 degrees, wash potatoes, prick with a fork all around then place on rack in oven. Bake potatoes until cooked and very soft, about forty minutes, remove from oven onto a plate, cool to touch. Cut potatoes in half, removing the insides of the potatoes to a bowl,then transferring the scooped out potato skins to a cookie sheet. Heat a large saute pan on medium heat, add in 2 tablespoons butter and a tablespoon of olive oil, swirl pan to spread around then drop in mushrooms making sure they do not crowd, otherwise, saute mushrooms in two batches. Sprinkle a couple pinches of salt all around the mushrooms continuing to saute on medium heat for at least 3-4 minutes before stirring or shaking pan cooking to a golden color all around. Remove cooked mushrooms to a large bowl, check seasoning, stir in the cheddar cheese and half of the Parmesan. Clean out mushroom pan and add remaining butter and olive oil, drop in baby kale and spinach, cook on medium low heat until completely wilted, sprinkle over a pinch of salt and pepper, stir then add cooked greens to the sauteed mushroom bowl, stir throughout. Using a spoon fill each potato skin half with the mushroom cheese and greens mixture then sprinkle over with the remaining Parmesan cheese. Bake stuffed potato skins in oven for around 30 minutes or until potatoes are golden melted and hot.


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