Stuffed baked potato skins is a favorite side dish in our house that can be served with many different entree main dishes. To create this delicious side dish simply follow these ingredients and instructions.
4 large Baking Potatoes (washed)
16 medium sized (white or cremini) Mushroom caps
8 to 10 slices of Bacon or, Pancetta
3/4 cup Sour cream or, Plain yogurt
1/2 cup Milk
1/2 cup Romano Cheese (grated)
1/2 cup Feta Cheese or Goat Cheese
2 Tablespoons Minced Chives
2 Tablespoons Olive Oil
1/4 Teaspoon Dried Chili Pepper seeds
Salt and Pepper to taste
Preheat your oven to 400 degrees F.
On a cookie sheet, poke holes into the potatoes and place the tray into the preheated oven. Bake the potatoes for around 1 hour or until the potato flesh is fork tender, then remove them from the oven and let cool.
While the potatoes are cooling, pan fry the bacon or pancetta until crispy. Once fried drain off on a paper towel to remove excess oil, and crumble into pieces. This will serve as a topping later.
Cut your potatoes lengthwise, and, using a spoon carefully scoop out all of the potato flesh scooping it into a bowl, and set the potato skins off to the side, to be re-used later.
Into the bowl of potato flesh add in your sour cream or yogurt, your milk, feta cheese, chives, olive oil, dried chili pepper seeds, and salt and pepper and blend these ingredients all together with a fork mashing the potato and ingredients together.
Place the potato skins into a baking dish and spoon into each half a healthy portion of your potato mixture.
Sprinkle the Romano cheese over the potato mixture and top off with your bacon or pancetta, then, lay your mushroom caps cup up, atop of the bacon and cheese.
Place your baking dish into the oven for 20 to 30 minutes until the cheese begins to melt and brown.
Once done, serve hot.
This makes a tremendous side dish to serve with a tasty T-Bone Steak or, Strip-loin, or, a Fillet Mignon