Twice Baked Potatoes w/mushrooms & prociutto or bacon

By jhurst0202

Ingredients

• 4 Russet potatoes
• 3 T EVOO
• 1 small onion, chopped
• 8 ozs small mushrooms, sliced
• 3 cloves garlic, minced
• S&P for seasoning
• 1 stick unsalted butter, melted
• 1 1/2 t dried oregano
• 2 C shredded sharp cheddar cheese
• 4 thin sliced prociutto/bacon
• 1/3 cup chopped fresh flat leaf parsley

Preparation

Step 1

Back pototes on parchment paper in 400 degree oven for 1-1 1/2 hours.

In med saucepan heat evoo add onion and sweat. Add the mushrooms, garlic, s&P to taste. Cook until mushrooms are golden and most of liquid has evaporated, about 6mins. Cut the potatoes in half and scoop out all but 1/4 in of the flesh. Add the potatoe flesh to the mushroom mixture. Add melted butter, oregano, and 1/2 of the cheese. Mix well season with S&P.

Arrange the potatoes, cut side up on a baking sheet. Brush with EVOO and season inside and out w/S&P. Spoon mushroom mixture into pototoe, put piece of prosciutto/bacon on top and sprinkle w/remaining cheese. Bake until cheese is melted and prosciutto is crisp, about 20-25mins. Garnish with chopped parsley.