I took a tour through the Davis, CA Farmers Market one Saturday to see what was looking good and it was the potatoes, mushrooms and cheese that inspired me to create this rich, earthy, cheesy appetizer. The mushroom guy had beautiful creminis, oysters and shiitakes, but it was the exotic black trumpets that drew me. Some lovely little red and yukon baby potatoes, local goat's milk cheddar and I was dreaming of putting them together in a stuffed potato popper. —Vegetarianized.com
garlic cloves, minced
goat's milk or extra sharp cow's milk cheddar, grated
In This Recipe
Put unpeeled, uncut potatoes in a pot of water to cover them and cook over medium-high heat for about 20-25 minutes, until tender. Drain and set aside to cool.
Meanwhile, heat oil over medium heat in a large skillet. Add garlic and cook 1-2 minutes being carefully not to let garlic burn. Add mushrooms, salt and pepper and saute until all liquid has evaporated, about 10 minutes. Remove from heat and set aside. All the liquid must be cooked off or you'll have a messy potato filling.
When potatoes are cooled, gently remove the flesh leaving shell in-tact. Depending on the size of the potatoes, you can use a melon baller or teaspoon.
Mash the potato flesh in a small pot over medium-low heat. Add cheese, butter and milk and stir until combined. Fold in mushrooms and mix well. As soon as cheese is melted and incorporated, remove from heat.
Preheat broiler. Put potato shells on a baking sheet coated with cooking spray. Pipe or spoon the potato/cheese/mushroom mixture into the shells. Broil for 3-5 minutes until the tops are browned and bubbling.