The perfect appetizer to make for your holiday and family parties and to share with your loved ones. It’s comforting, cheesy and tasty!
Makes 10 servings
Preparation time: 25 min
Cooking time : 80 min
Ingredients
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5 large russet potatoes (about 250g each), scrubbed and dried
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Irini or Solon extra virgin olive oil
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8 oz (227g) of cremini or button mushrooms
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2 tbsp of vegan butter
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½ cup of unsweetened non-dairy milk
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1 tsp of dried thyme
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1 tsp of dried parsley
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1 tsp of onion powder
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1 tsp of garlic powder
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salt and pepper to taste
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¾ cup of chopped green onions (one bunch of green onions, about 6-7 stalks, green and white parts)
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one package of Nafsika’s Garden smoked gouda, grated
Steps
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Preheat the oven at 400F.
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Line a baking sheet with parchment, place the potatoes on it and stab them with a fork about 4 times each (to create holes for steam to escape). Lightly oil them with the olive oil (with a brush) and bake for 1 hour. Remove from the oven and let cool. Reduce the heat to 350F.
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While the potatoes are baking, slice the mushrooms. Heat a drizzle of olive oil in a large frying pan over medium heat and cook/brown the mushroom, stirring occasionally, for 10 minutes. When the mushrooms are done, they should be tender and golden brown. Remove from heat and set aside.
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When they are cool enough to handle, slice the potatoes in half lengthwise and scoop the inside of each half into a bowl with a spoon, leaving a layer close to the skin to prevent it from breaking. Set aside the potatoes skins.
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Roughly mash the potatoes flesh until mostly smooth, add the butter, milk, thyme parsley, onion and garlic powders, salt and pepper. Stir until well combined.
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Fold in the mushrooms, ½ cup of the green onions and ¾ of the grated Smoked Gouda into the potato mixture
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Scoop the mixture back into the potato skins and top with some extra grated cheese. Cover with aluminum foil and bake about 15 minutes. Uncover and bake an extra 5 minutes. Garnish with green onions and enjoy while it’s still warm.
