Mushroom-and-Fontina-Stuffed Potatoes

By DreiFromBK

Ingredients

• 4 baking potatoes, scrubbed
• 5 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 1/4 pounds mixed tender mushrooms, such as maitake, oyster and enoki, cut into small pieces
• Kosher salt
• Pepper
• 1/2 pound Italian Fontina cheese, shredded (about 1 cup)
• Chopped parsley, for garnish

Details

Servings 4
Cooking time 70mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 450°. On a baking sheet, bake the potatoes for about 1 hour, until tender.

Meanwhile, in a large skillet, melt 1 tablespoon of the butter in the olive oil. Cook the mushrooms over moderately high heat, stirring occasionally, until tender and golden, about 5 minutes. Season with salt and pepper.

Slice halfway down the length of each potato and spoon 1 tablespoon of butter and 2 tablespoons of cheese into each one. Season with salt. Top with the mushrooms and the remaining cheese. Bake for 3 minutes, until the cheese melts. Garnish with parsley and serve hot.