Looking to take your party food up a notch? These French Onion & Mushroom Potato Skins are an elegant and irresistible twist on the classic!
The one thing I hate about “sports” food is that it can be A: Very Heavy and B: Very Meaty. Not a problem for me since I’m a meat-eater, but I always try to think about my pals that are going to parties and having to eat potato chips all night.
One of my best friends is a vegetarian and I always have her in mind when creating recipes. So Lauren, do you approve of these French Onion & Mushroom Potato Skins? I’m 100% certain you would.
IMO, baby Yukon golds are essential for perfect tater skins. They’re bite-sized, ultra-creamy, and still sturdy enough to stand up to whatever you choose to fill them with. In this case, it’s sweet caramelized onions and hearty mushrooms, all topped with nutty gruyere cheese.
I love a classic bacon and cheddar potato skin as much as the next broad but these? These are outstanding. I’m already making a mental note to break this recipe out again next Christmas because it’s that versatile.
P.S. you’ll have a small bowl of potato innards when all is said and done. It goes without saying that you shouldn’t waste those puppies. I made some creamy mashed potatoes for miss Norah and she was v thankful.
Do you have a favorite snack to make this time of year? I’m usually a slider gal, myself. But you can’t go wrong with a cheesy dip with chips!
If you’re signed up for my newsletter you should have gotten an email with a bunch of Super Bowl appropriate recipes already, and if you’re not signed up, what are you waiting for!? We send out 2 non-spammy emails a week with all the recipes you could want. Check it out!
Looking for another vegetarian appetizer? Try my Blue Cheese and Walnut Stuffed Mushrooms!
Check out these epic Nacho Loaded Potato Skins from What’s Gaby Cooking!
- 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
- 1 1/2 cups Gruyere cheese, shredded
- salt and pepper, to taste
- Sour cream and fresh thyme, for serving
- Preheat oven to 400 degrees F.
- 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.
- While the potatoes are baking, make the caramelized onions and mushrooms.
- Heat butter in a large skillet over medium until melted and sizzling.
- 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.
- 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.
- 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 1/4 inch remaining.
- Turn the oven up to 450 degrees F.
- 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.
- 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.
- Take the potatoes out of the oven and top with fresh thyme. Serve warm with sour cream