Ingredients
- FOR EACH VERSION:
- 4 large Russet potatoes
- Olive oil
- Kosher salt
- CREAMY MUSHROOM BAKED POTATOE
- 2 tablespoons olive oil
- 1 bunch spring onions, thinly sliced
- 1 pint cremini mushrooms, thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons freshly chopped rosemary
- Kosher salt
- Freshly ground black pepper
- Greek yogurt
- SPICY BRUSSELS SPROUTS
- 1 tablespoon sesame oil
- 2 cups Brussels sprouts leaves
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha
- Kosher salt
- Freshly ground black pepper
- Sesame seeds
- BALSAMIC CARAMELIZED ONION
- 3 tablespoons olive oil
- 1 large sweet onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon balsamic vinegar
Preparation
Step 1
1. Preheat the oven to 350°. Place a baking sheet on the bottom rack of the oven.
2. Use a fork to pierce the potatoes several times all over (this releases steam while they bake). Rub the potatoes lightly with olive oil, season with salt, and place directly on the top rack of the oven. Bake until tender, 45 minutes to 1 hour.
3. Make the mushroom topping: In a medium skillet, warm the olive oil over medium heat. Add the spring onions and cook until translucent, 2 to 3 minutes. Add the mushrooms and cook until well browned, 4 to 5 minutes more. Add the garlic and rosemary, and cook until fragrant, 1 minute. Season with salt and pepper. To serve, split open a potato and top generously with mushrooms and a dollop of Greek yogurt.
4. Make the Brussels sprouts topping: In a medium skillet, warm the sesame oil over medium heat. Add the Brussels sprouts leaves and cook until they start to become tender, 3 to 4 minutes. Add the garlic powder and sriracha, and cook 1 to 2 minutes more. Season with salt and pepper. To serve, split open a potato and top generously with Brussels sprouts leaves and a sprinkling of sesame seeds.
5. Make the caramelized onion topping: In a medium skillet, warm the olive oil over medium heat. Add the onion and cook until it starts to become tender, 4 to 5 minutes. Reduce the heat to low and continue to cook until the onion is golden brown and caramelized. Season with salt and pepper, then stir in the balsamic vinegar. To serve, split open a potato and top with caramelized onion and another drizzle of balsamic vinegar.