Spicy, Baked Red Cayenne Mushroom Potato Skins
Yield: 8 servings
Time Estimate: 1 hour
Storage Notes: Keep in enclosed container up to 3 days
Difficulty: Easy
Simplistic in nature yet complex in flavor - this dish is perfect for this holiday season party. Utilize as an appetizer to dinner or as a simple side dish alongside steak or chicken. Sour cream adds a subtle and light flavor to compliment the fresh, hot potato halves. Turning this snack into a gourmet dish is Red Cayenne Sea Salt - bright in color and fiery in flavor - this brings a warm, intense heat that combines with potato well. Garnish and add more color with cilantro and green onion, creating an elegantly plated holiday treat.
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Ingredients:
- 4 Potatoes
- 2 Cups Sliced Cremini Mushrooms
- 2 Cups sour cream
- Cilantro for garnish
- Green onion for garnish
- Gustus Vitae Red Cayenne Sea Salt
Directions:
- Preheat oven to 425 and bake potatoes
- While potatoes are baking, mix sliced Cremini mushrooms and sour cream together and refrigerate
- Remove potatoes and slice in half
- Spoon potato out of each potato half
- Mix extra potato into sour cream and mushroom mixture
- Spoon mixture into each potato half
- Garnish with cilantro and green onion
- Salt with Gustus Vitae Red Cayenne Sea Salt