Winter means games — the last of football, the height of basketball, and maybe even a bit of hockey. The allure of cheese dip, salsa, and delivered pizza is tempting, but you can step up your g...
Preheat oven to 375°.
Place porcini mushrooms in a small bowl and pour boiling water over the top. Steep until reconstituted and liquid is cooled, about 10–15 minutes. Carefully strain out mushrooms and finely chop, reserving liquid.
With a paring knife, or melon baller carefully scoop out the raw potato centers of the potato wedges, leaving about 1/4”-thick “skins,” reserving the potato centers. Set skins on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast in the oven 15–20 minutes or until almost cooked through. Set aside.
Meanwhile, small dice reserved potato centers and set aside. In a large saute pan over medium-high heat, melt butter and olive oil together and saute all mushrooms, potatoes, shallot, and garlic together until soft and mushrooms start to brown. Add in reserved porcini liquid and thyme, and cook until all of the liquid has evaporated and the potatoes are fully cooked. Taste and season with salt and pepper.
To assemble, spoon the mushroom mixture into the par-cooked potato skins and top with shredded Havarti, green onions, and bacon (if desired). Bake in the oven until cheese is melted and skins are heated through. Serve immediately with sour cream on the side.
About this recipe
Brianna Rogers is the chef instructor at Salud! Cooking School at Whole Foods Market. They offer hands-on and demonstration classes. Morning, evening, and kids’ classes available. Prices start at $25 per person. View the class schedule and register online at www.wholefoodsmarket.com/service/salud-cooking-school-memphis. Or, call 901-969-4199 for additional information.