French Onion & Mushroom Potato Skins
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 24 skins
  • 12 baby Yukon gold potatoes
  • olive oil spray
  • 2 tbsp butter
  • 2 large yellow onions, diced
  • 4 ounces baby Bella mushrooms, diced
  • 1 tsp balsamic glaze
  • 1½ cups Gruyere cheese, shredded
  • salt and pepper, to taste
  • Sour cream and fresh thyme, for serving
  1. Preheat oven to 400 degrees F.
  2. Mist the whole potatoes with olive oil spray and place them on a baking sheet. You could also drizzle over a bit of olive oil. Bake for about 30-35 minutes or until the potatoes are tender.
  3. While the potatoes are baking, make the caramelized onions and mushrooms.
  4. Heat butter in a large skillet over medium until melted and sizzling.
  5. Add onions and season with a pinch of salt. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking, until light brown, 15–20 minutes.
  6. At this point, add the mushrooms and balsamic glaze and stir to combine. Cook for another 15 minutes stirring frequently, until deep golden brown. Set aside.
  7. Remove the potatoes from the oven and let cool until they are cool enough to handle. Cut the potatoes in half, and scoop out most of the inside of the potato, leaving about ¼ inch remaining.
  8. Turn the oven up to 450 degrees F.
  9. Place the cut potatoes back onto the baking sheet, cut side up. Spray the tops with more olive oil spray and a sprinkle of salt. Place the potatoes back into the oven for about 5-10 more minutes.
  10. Spoon about 2 teaspoons of caramelized filling into each potato. Top with the shredded gruyere. Place the potato skins back into the oven for 3-4 minutes until the cheese melts.
  11. Take the potatoes out of the oven and top with fresh thyme. Serve warm with sour cream
Recipe by My Modern Cookery at