• Ingredients:
  • 5 large potatoes
  • Olive oil
  • coarse salt
  • 8oz package of FunGuy crimini mushrooms
  • 1 onion
  • 2-3 small green sweet peppers
  • 4 tablespoons olive oil, divided
  • 1 teaspoon coarse salt, divided
  • 1 teaspoon ground black pepper, divided
  • ½- ¾ cup shredded aged cheddar cheese
  • fresh parsley, chopped

We’ve taken big potatoes, baked them until tender, sliced them in half and scooped out the insides to  then refill them with our sautéed crimini mushrooms, sliced onion, and green peppers. A handful of melted shredded sharp aged cheddar cheese goes on top to finish it off. Guaranteed to be good enough for not only game day, but any time that cheesy FunGuy potato craving hits! 

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Scrub any dirt and debris from the potatoes, rinse under cool water, and pat dry. Using a fork or knife, pierce the potatoes on all sides. Rub a little olive oil over the outside of the potatoes and season with a sprinkle of salt. Place the potatoes on the baking sheet and allow them to bake approximately 50 minutes, or until a fork or knife can easily slide into the potato. Remove the potatoes and allow to cool 5-10 minutes, or until cool enough to handle. 
  3. While the potatoes bake, prepare the rest of the ingredients. 
  4. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the stems before slicing thinly. Peel and slice the onion. Remove the stem and seeds from the peppers and slice. 
  5. Heat half of the olive oil in sauté pan over medium high heat. Add the onions to the pan and sauté 2-3 minutes. Add the crimini mushrooms and peppers to the pan and sauté 5-7 minutes or until browned around the edges. Sprinkle with half of the salt and black pepper, stir, cover with a lid and turn off the heat until ready to stuff the potato skins. 
  6. Once the potatoes are cool enough to handle, cut them in half and scoop out most of the inside, leaving about ¼ inch of the potato around the skin, and return them to the baking sheet. Reserve the inside of the potatoes for other recipes such as mashed potatoes, soup, etc. 
  7. Drizzle the other half of the olive oil over the insides of the potato skins and season with the remaining salt and black pepper. Fill each of the potato skins with the mushroom, onion, and pepper mixture and top with the shredded cheddar cheese. 
  8. Return the potato skins to the oven and allow them to bake an additional 7-10 minutes, or until the cheese has melted on top. Remove from the oven, top with fresh parsley, and allow to cool 5 minutes before serving! 

Have a Fun meal!