• Ingredients:
  • 6 large red potatoes
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon coarse salt
  • 8oz package of sliced FunGuy white button mushrooms
  • 1¼ cup sour cream
  • ¼ cup mayonnaise
  • ¼ cup crumbled blue cheese
  • 1 tablespoon chopped fresh chives
  • coarse salt
  • fresh ground black pepper

This is a recipe of two classic potato favorites combined to make something a bit more FunGuy worthy; loaded baked potatoes and potato salad! 

This chunky-style baked potato salad is dressed with a classic sour cream and mayo, a bit of fresh chives, and sharp blue cheese and topped with crispy sautéed mushrooms and crunchy potato skin bits. 

It’s sure to be a huge hit at the next potluck!

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper. Thoroughly clean the outside of the potatoes, poke holes around the outside with a fork, and place them on the baking sheet. Drizzle half of the olive oil over the potatoes, turning them in the oil to coat the outside and sprinkle with a pinch of the salt. Bake the potatoes in the oven for 55-65 minutes, or until a fork is able to slide into the potato easily. Remove from the oven and allow them to cool 5-10 minutes, or until they are easy to handle. 
  2. Once the potatoes are cool enough to touch, cut them in half and spoon out the inside and transfer it to a bowl, breaking the potatoes into bite sized chunks or cutting them if necessary, but don’t mash them. Transfer the potato skins back to the baking sheet and return them to the oven for about 10 minutes to crisp up. Once crispy, remove them from the oven and let cool 2-3 minutes before roughly chopping and adding to the bowl with the rest of the potatoes. Cover the bowl with a kitchen towel and let them cool the rest of the way to room temperature.  
  3. Heat the rest of the olive oil in a sauté pan over medium-high heat. Add the FunGuy mushrooms to the pan in a single layer, working in batches if needed. Allow the mushrooms to cook, turning every 2-3 minutes, until the edges are crisp and the mushrooms are a deep golden brown. Transfer the cooked mushrooms to a plate lined with paper towels and pat the tops to remove excess oil. 
  4. Add the sour cream and mayonnaise to the cooled potatoes and stir to combine. Add the blue cheese, chives, stir, and season with salt and black pepper to taste. Add half of the mushrooms to the salad and stir again before adding the rest on top. 
  5. Serve immediately. 

Have a Fun meal!