Mushroom Gravy & Swiss Cheese Stuffed Baked Idaho® Potatoes
- 4 large Idaho® Russet potatoes
- 3 tablespoons olive oil, divided
- 8 ounces sliced Portobello mushrooms
- ½ cup chopped onion
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped rosemary
- 1 cup grated Swiss cheese
- Chopped thyme for garnish (optional)
- Salt and pepper
- Preheat oven to 350 degrees F. Wash and dry the potatoes. Place each potato on a large square of aluminum foil. Drizzle each potato with a teaspoon of olive oil; roll to coat. Sprinkle each potato with a generous pinch of kosher salt. Wrap the potatoes and place them on a baking sheet. Bake until fork tender, about 1-½ hours.
- Heat remaining 2 tablespoons of olive oil over medium heat. Add the mushrooms and chopped onion (refrain from salting until the end). Cook, stirring often, until the mushrooms are tender and onions are translucent, about 7-10 minutes. Add the garlic and cook for an additional 1 minute, stirring often. Season with a salt and pepper.
- Add the butter to the pan and cook until melted. Sprinkle the flour over the mushroom mixture; stir to coat. Cook, stirring often, for 1 minute. Slowly stir in the beef stock. Add the thyme and rosemary to the pan. Bring the mixture to a gentle boil. Allow the mixture to thicken and reduce slightly, about 5 minutes. Season with salt and pepper to taste.
- Preheat the broiler to high. Line a baking sheet with aluminum foil for easy cleanup.
- Slice the baked potatoes in half lengthwise, but be sure not to cut the potato all the way through. Press on each end of the potato so that it opens and creates a well. Place the potatoes on the prepared baking sheet. Fill each potato with gravy and top with a ¼ cup of grated Swiss cheese. Place the potatoes under the broiler just long enough for the cheese to melt, about 1 minute. Serve with extra gravy and a garnish of chopped thyme.