10 medium sized red potatoes
2 Tbsp olive oil
1 Tbsp salt
8 oz mushrooms, coarsely chopped
2 Tbsp butter, unsalted
1/2 tsp salt
1 Tbsp balsamic vinegar
4 oz roast beef deli meat, chopped into small pieces
4-5 slices of Provolone cheese
2 green onions, chopped
Preheat oven to 400 degrees. Quarter the potatoes and place the wedges on a large roasting pan. Drizzle with olive oil and sprinkle with salt. Bake for 40 minutes.
Meanwhile, over medium high heat, melt butter in a sauce pan. Add the coarsely chopped mushrooms, salt and balsamic vinegar. Saute over medium high heat for about 5-6 minutes.
After 40 minutes, remove potato wedges from oven and cut slits into each potato.
Assemble by placing 1 Tbsp of chopped mushrooms, some roast beef deli meat and pieces of provolone cheese on each potato wedge. Return to the 400 degree oven for 3-4 minutes or until cheese melts. Sprinkle of chopped green onions and serve.