You say potato… I say, ok!
Look in your kitchen, check your counters, baskets and refrigerator. I know you have a baking potato or two lying around.
Make a complete dinner!
Have you ever pondered the endless possibilities of potato toppings? Butter is a given but you can also add proteins such as beef, ground turkey, carnitas even tofu!
As far as vegetables, you can go fresh, steamed, roasted or fried. Your choice.
Don’t get me wrong. I still love my my baked potato drowned in melted cheese (my college meal for four years).
But for this dinner, I decided to caramelize my onions and add a splash of Holland House White Cooking Wine. I love the taste it gives the sweet onions and earthy mushrooms.
Now with the warmer months ahead of us, I would love to include these baked potato toppings in outdoor cookout baked potato bar. Sounds like a great reason to have a party! Stay tuned for more baked potato topping ideas. I can’t wait to share them with you. Happy potato baking!
- 4 Idaho Potato, Melissa’s Produce Russet
- 2 tablespoons butter
- 3/4 cup yellow onion, sliced in thin strips
- ½ cup Holland House White Cooking Wine
- 1 cup baby Bella mushrooms, sliced
- 3/4 cup Feta cheese, crumbled
- tablespoon olive oil,
- salt and pepper to taste
- Pre-heat the oven to 425°F. Rub potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. Wrap them with foil and place them on a baking sheet. Cook for approximately 50 minutes or being able to insert a fork without resistance. Remove from oven.
- In a medium skillet, melt butter over medium heat. Cook onions for about 2 minutes. Add cooking wine and continue cooking until onions are translucent but a bit caramelized. Add mushrooms and continue cooking until mushrooms are tender.
- Cut open baked potato and spoon onion/mushroom mixture on open part of the potato. Top with crumbled feta and enjoy.