Baked Potato With Sauteed Mushrooms And Onions Recipes

BAKED POTATO WITH MUSHROOMS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
• Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.

BAKED POTATO WITH SAUTEED MUSHROOMS AND ONIONS

Steps:

• Preheat Oven to 400 degrees.
• Wash and dry one large potato. Rub 1 tbsp olive oil onto the potato skin. Pierce potato skin with fork and wrap in foil (for crispy skin leave the foil open slightly at top). Cook the potato in the oven for 2-3 hours. 15 mins before the potato is done microwave the sliced onion for 4 mins on medium power. Heat one tablespoon of olive oil in a pan. Add mushrooms and cooked onions to the heated oil. Add 1 tablespoon Bragg's Amino Acids to the onion and mushroom mixture. Add pepper and sea salt to taste. Cover the pan and saute on medium heat for 3 mins.) Add onions an mushrooms to the baked potato. Enjoy!

SHERRIED MUSHROOM BAKED POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and garlic; cook and stir until tender. Stir in sherry. Bring to a boil. Reduce heat; simmer, uncovered, 14-16 minutes or until liquid is almost evaporated., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells., In a large bowl, mash pulp with milk, sour cream and chives. Stir in mushroom mixture. Spoon into potato shells. Return to baking pan. Bake 25-30 minutes or until heated through.

DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE

Steps:

• Preheat oven to 375°F
• Pierce each potato in several places with fork.
• Place all potatoes directly on oven rack and bake until tender, about 1 hour.
• Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat.
• Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes.
• Add green onions; stir until wilted, about 1 minute. Set aside.
• Using oven mitts as aid, cut each potato lengthwise in half.
• Scoop cooked potato flesh into large bowl, leaving skin intact.
• Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
• Mix in mushroom mixture and 1/2 cup cheddar cheese.
• Season to taste with salt and pepper.
• Mound mashed potatoes in potato skins.
• Sprinkle each half with 1 tablespoon cheese.
• Place on baking sheet.
• (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F
• Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

SAUTEED POTATOES WITH ONION

Steps:

• Place potatoes in a saucepan, add cold water to cover and salt to taste. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain thoroughly and let cool.
• Cut the potatoes, with skins on, into 1/4-inch slices.
• Heat the oil in a large nonstick skillet and when quite hot add the potatoes, salt and pepper to taste. Cook until they start to brown on one side, about 3 minutes. Add the onions; shake the skillet to toss and redistribute the potatoes. Brown evenly, about 4 minutes more.
• Add butter and parsley, toss well and stir gently. Serve immediately.