Mushroom Stuffed Duchesse Potato Skins

by Lynne on October 12, 2012

Post image for Mushroom Stuffed Duchesse Potato Skins

Today is October 12th. That means in a couple of days it will be Halloween and a couple of days after that, Thanksgiving, and a couple of days after that, Christmas. Time flies, doesn’t it?

So I was thinking about what to cook for the holidays, especially appetizers. I like them because I can make a bunch of different kinds, and they’re small and cute. Aaaw. Anyway, I have been thinking about  potato skins and had this yummy idea to stuff them with sautéed mushrooms. But not just mushrooms. I was imagining what mushroom dish I love and what came to mind was a mushroom burger with caramelized onions, roasted jalapenos and melted cheese, which became my inspiration for these stuffed skins.

I am planning to make these with smaller potatoes, so they can be finger food appetizers. But they could also be made with large potatoes as a side, or two could easily be a main dish. Add a salad and you’re good to go.

I was also thinking these stuffed skins would be a good way to use up leftover mashed potatoes. Just add an egg, mix and pipe. Or if you don’t pipe, spoon mounds over your filling of choice (stuffing, turkey, gravy, cranberries?) and bake. Delicious.

Mushroom Stuffed Duchesse Potato Skins 2

The potatoes halves are scraped out with a spoon and brushed with garlic butter. The red bell pepper, onion and roasted chile medley and sautéed mushrooms can be made the day before and kept chilled until needed.

Mushroom Stuffed Duchesse Potato Skins 3

The skins are filled with the vegetable medley and topped with the mushrooms, which have been sautéed with garlic and a squeeze of lemon juice.

Mushroom Stuffed Duchesse Potato Skins 4

And finally, topped with the Duchesse Potatoes or shredded cheese, and baked to perfection. Ah me, the holidays just can’t get here fast enough.

Mushroom Stuffed Duchesse Potato Skins 5

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Mushroom Stuffed Duchesse Potato Skins

Makes 8

For the Potato Skins
4 medium baking potatoes
3 tablespoons butter
2 garlic cloves, minced
Salt and pepper

1. Preheat oven to 375 degrees F. Cover a sheet pan with aluminum foil.

2. Pierce each potato in several places with the tip of a small sharp knife. Place evenly spaced on pan. Bake in oven for 1 to 1 1/2 hours, or until potato is soft when squeezed with oven mitt-covered fingers.

3. When potatoes are soft, remove from oven and allow to cool enough to be handled. Cut each potato length-wise in half with a serrated bread knife, being careful not to tear brown outer skin.

4. Remove potato flesh with a small thin-edged spoon or melon baller, leaving a 1/4-inch shell. Reserve removed potato in a large bowl.

5. Melt butter in a small sauce pan and add minced garlic. Turn off heat and swirl garlic around in butter several times. With a pastry brush, paint the potato shells outside and inside with the garlic butter. Lightly salt and pepper inside of shell. Reserve garlic butter.

6. Bake the potato shells for 15 minutes, remove from oven and set aside.

For the Duchesse Potatoes
Reserved potato in bowl
2 tablespoons butter
2 tablespoons milk or half and half
1 egg
Salt  and pepper

Piping bag with a large star tip

1. Put potatoes through a potato ricer, food mill, or press through a small mesh strainer.

2. Add butter, milk and egg and mix until smooth. Add salt and pepper to taste.

3.  Scoop potato mixture into piping bag and reserve.

For the Red Bell Pepper, Onion & Roasted Chile Medley
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 red bell pepper, cut into 1/2-inch dice
1 7-ounce can Ortega fire roasted whole green chiles, drained, 1/2-inch dice
1 1/2 cups onion, 1/2-inch dice
1 large garlic clove, minced
Salt and pepper

1. Melt butter and olive oil in a large non-stick skillet. Add diced peppers, chiles and onion. Sauté over medium heat until onion is soft and starting to brown. Add minced garlic and stir for one minute. Salt and pepper to taste. Reserve off-heat.

For the Sautéed Mushrooms
1 tablespoon butter
2 tablespoons extra virgin olive oil
2 8-ounce packages sliced white mushrooms
1 large garlic clove, minced
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1/2 lemon

1. Melt butter and olive oil in a large non-stick skillet. Add mushrooms and sauté over medium heat until mushrooms have released their liquid.

2. Add garlic, salt and pepper and continue cooking  until mushrooms are dark golden brown, stirring frequently.

3. Remove from heat, squeeze lemon juice over mushrooms and set aside.

To Assemble Stuffed Potato Skins
8 prepared potato skins
Red Bell Pepper Green Chile Medley
Mushroom Sauté
Duchesse Potatoes in piping bag
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Reserved garlic butter

Sour cream for garnish, optional
Sliced green onions, optional

1. Preheat oven to 400 degrees F.

2. Place 8 prepared potato skins on foil lined baking sheet. Divide the vegetable medley evenly into the potato skins. Cover the vegetables with the sautéed mushrooms.

3. On each of four stuffed skins, pipe three swirls of the Duchesse potatoes. On the other four skins, sprinkle about 1/4 cup mozzarella and 1/4 cup cheddar cheese.

4. Place sheet in middle of oven and bake for 7 minutes, until cheeses are melted. Remove cheese-topped skins to a serving plate.

5. Return skins to oven and continue baking for 13 more minutes, or until ridges of potatoes are starting to brown. Remove to serving plate.

6. Using a pastry brush, paint potatoes with reserved garlic butter. Serve with passed sour cream and sliced green onions, if using.

Note: Vegetable Medley and Mushroom Sauté can be made one day ahead and kept chilled in covered containers. Reheat in small skillets before stuffing potato skins.

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{ 2 comments… read them below or add one }

Geez Louise! October 15, 2012 at 7:58 pm

Ooooh love me some tatoes! Is it me or do you have some things being cut off in your pictures? lol, looks great!

Mushrooms Canada October 19, 2012 at 6:51 am

Oh my goodness these are heavenly! Couldn’t have started my day better than starring (drooling) at these photos. Try Crimini mushrooms in place of white for even richer mushroom flavours! YUM!

-Shannon

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