Smoky Stuffed Potato Skins and Strawberry Spinach Salad

Smoky Stuffed Potato Skins
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Smoky Stuffed Potato Skins
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4Servings
10Prep Time
40Cook Time
Recipe Tips & Notes
Ingredients
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Instructions
  1. Preheat oven to 450°. Wash and pierce potatoes with fork and place directly on oven rack. Bake until fork pierces potato easily and skins are slightly crispy – about 35-40 minutes. Cool until warm. Cut potatoes in halves lengthwise and scoop out potato pulp and place in bowl. Add butter, milk, salt and pepper and mash thoroughly. Set Aside.
  2. Mix mozzarella and smoked cheddar cheeses. Set aside.
  3. In skillet, melt butter over medium-high heat until hot and bubbling. Add chopped mushrooms and distribute evenly in pan. Reduce heat to medium and allow the mushrooms to cook (without tossing too much) until the water has steamed away and mushrooms have caramelized. Set aside.
  4. Add 1 tbsp oil to same skillet and saute garlic, pepper and onion over medium heat until lightly browned. Return mushrooms to pan and add fresh thyme and Montreal steak spice. Cook for 1-2 more minutes and remove from heat.
  5. Distribute mashed potato evenly amongst skins. Top each with about a 1/4 cup of vegetable mixture followed by 1/3 cup of cheese. Put filled potatoes on cookie sheet and place under broiler until cheese is melted and nicely browned.
Smoky Stuffed Potato Skins
Votes: 0
Rating: 0
You:
Rate this recipe!
4Servings
10Prep Time
40Cook Time
Recipe Tips & Notes
Ingredients
Change servings or units:
Instructions
  1. Preheat oven to 450°. Wash and pierce potatoes with fork and place directly on oven rack. Bake until fork pierces potato easily and skins are slightly crispy – about 35-40 minutes. Cool until warm. Cut potatoes in halves lengthwise and scoop out potato pulp and place in bowl. Add butter, milk, salt and pepper and mash thoroughly. Set Aside.
  2. Mix mozzarella and smoked cheddar cheeses. Set aside.
  3. In skillet, melt butter over medium-high heat until hot and bubbling. Add chopped mushrooms and distribute evenly in pan. Reduce heat to medium and allow the mushrooms to cook (without tossing too much) until the water has steamed away and mushrooms have caramelized. Set aside.
  4. Add 1 tbsp oil to same skillet and saute garlic, pepper and onion over medium heat until lightly browned. Return mushrooms to pan and add fresh thyme and Montreal steak spice. Cook for 1-2 more minutes and remove from heat.
  5. Distribute mashed potato evenly amongst skins. Top each with about a 1/4 cup of vegetable mixture followed by 1/3 cup of cheese. Put filled potatoes on cookie sheet and place under broiler until cheese is melted and nicely browned.
Strawberry Spinach Salad
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Strawberry Spinach Salad
Votes: 0
Rating: 0
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4Servings
5Prep Time
Cook Time
Recipe Tips & Notes
Ingredients
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Instructions
  1. Toast sesame seeds in frying pan over medium-low heat, stirring often, until lightly golden brown. Set aside.
  2. Combine canola oil, apple cider vinegar, honey and black pepper and mix well.
  3. When ready to serve, combine the baby spinach, sliced strawberries and dressing in a bowl and top with toasted sesame seeds.
Strawberry Spinach Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
4Servings
5Prep Time
Cook Time
Recipe Tips & Notes
Ingredients
Change servings or units:
Instructions
  1. Toast sesame seeds in frying pan over medium-low heat, stirring often, until lightly golden brown. Set aside.
  2. Combine canola oil, apple cider vinegar, honey and black pepper and mix well.
  3. When ready to serve, combine the baby spinach, sliced strawberries and dressing in a bowl and top with toasted sesame seeds.

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