Sauteed Mushroom Gouda and Kale Potato Skins

Sauteed Mushroom Gouda and Kale Potato Skins

Ingredients

Serves 6 as a side (or 3 as a hearty main)

Mushrooms

1 tablespoon butter

1 tablespoon olive oil

1 small onion, finely chopped

8 ounces white button (or cremini) mushrooms, sliced

1 clove garlic, minced

1 teaspoon thyme

¼ cup white wine or broth

salt and pepper to taste

Potatoes

6 red Idaho potatoes or 3 Russet potatoes

2 tablespoons olive oil, divided

1 tablespoon butter

½ cup sour cream

½ cup coarsely grated gouda (or cheddar, gruyere, or comté)

Kale pesto

1 bunch of kale (roughly ½ lb / 226 gr), de-stemmed and coarsely chopped

1 garlic clove, peeled

⅓ cup walnuts

juice of ½ lemon

2 tablespoons Parmesan-Reggiano cheese, grated

2 tablespoons Romano cheese, grated

3 tablespoons extra-virgin olive oil

¼ cup cooking water, plus more if needed

Directions

Mushrooms

In a skillet over medium-high heat melt the butter together with the oil. Add onion and saute’ until translucent, about 6 to 7 minutes.

Add the garlic and thyme and saute’ until fragrant, about a minute.

Add the sliced cremini mushrooms and saute’ until they turn golden brown and begin to caramelize, about 10 minutes.

Add the wine (or broth), deglaze the pan and cook until most of the liquid has evaporated, about 3 minutes.

Season with salt and pepper, add the parsley and remove from heat. Set aside.

Potatoes

Preheat oven to 400°F (200°C) and place a rack in the middle.

Gently scrub potatoes but do not peel. Pierce a few times with a fork.

Place on a large baking sheet and bake for 25 to 30 minutes (40 minutes if you’re using Russet potatoes).

When they're cool enough to handle, slice the potatoes in half, scoop out most of the flesh but leave a little bit attached to the skin to help them hold their shape (leave about ¼-inch of skin and potato.)

Melt the butter and combine with olive oil. Brush the insides and outsides of the skins and bake for another 5-10 minutes, skin side up, until nice and crispy.

Kale pesto

Bring a heavily salted pot of water to a roiling boil. Add garlic and kale (making sure to submerge it in the water) and blanch for 3 minutes.

Using a slotted spoon fish the kale and the garlic out of the water and transfer to a colander. Allow to cool slightly and using the back of a spoon (or your hands if you dare) squeeze out some of the water.

In a food processor add walnuts; pulse until the mixture resembles a coarse meal. Add the blanched kale, garlic and lemon juice. Pulse until the kale is broken up and nearly smooth. Using a spatula, scrape down the sides. Throw-in Parmesan cheese, Romano cheese and red pepper flakes (if using). Pulse again and while the food processor is running slowly add the water until the pesto reaches a creamy consistency.

Transfer kale pesto to a bowl and using a spoon stir in the olive oil until it’s completely absorbed.

If the kale pesto looks too thick, add more water (not oil), one tablespoon at a time until it reaches the desired consistency.

Assemble potato skins

In a large bowl mash up the potato flesh until it becomes one cohesive mass. Add the sour cream, ¼ cup of the gouda cheese, the kale pesto (I used about 4 tablespoons), and season with salt and pepper.

Heap filling in the prepared potato skin, top with mushrooms and sprinkle with remaining ¼ cup gouda cheese.

Pop in the oven for about 15 to 20 minutes to finish.