Friday, July 6, 2012

Ranch Mushroom Baked Potatoes

Well, it may not be much to look at, but this was the perfect baked potato. Simple: just a potato, some mushrooms (ok, some really tasty mushrooms), and a little sharp cheddar.

Feel free to add butter, sour cream, black olives, chives... anything and everything belongs on a baked potato!

Makes: 4 servings
Prep time: 5 minutes
Cook time: 40-60 minutes
Printable Recipe


  • 4 large Russet potatoes
  • Olive oil
  • Sea salt
  • 1/4 stick butter
  • 1 packet Ranch dressing mix
  • 1 pound mushrooms, sliced
  • Sharp cheddar, shredded

1. Preheat your oven to 400 F.

2. Rinse off the potatoes and dry. Poke 4 holes on each side with a knife to allow steam to escape (so they don't explode). Brush outsides with a light coating of olive oil.

3. Sprinkle a few teaspoons of salt out on a plate. Roll the potatoes in the salt. You don't want them totally crusted in the salt, but you want enough to enhance the flavor.

4. Place potatoes directly on the center rack in the oven. Put a sheet pan on the rack beneath them to catch any drippings.

5. Bake for about 40-60 minutes or until tender (or the internal temp reaches 210 F).

6. Meanwhile, melt the butter in large skillet over medium heat. Stir in the dressing mix.

7. Add mushrooms to skillet and saute until very tender, stirring often, about 30 minutes.

6. Squeeze potatoes open and add mushrooms and cheese and whatever other toppings you desire!

No comments:

Post a Comment