Steakhouse Potato Skins
Beef Brisket for topping
4 large potatoes (1/2 potato each)
3 T Olive oil
Kosher salt and pepper to taste
2 cups Mozzarella Cheese
8 oz. button or portobello mushrooms
½ stick butter
Salt and Pepper to taste
Chives or finely diced green onion for garnish
Warm Beef Brisket and set aside.
Wash and dry Idaho Potatoes. Drizzle with Olive Oil and season the outside with Kosher Salt.
Wrap each potato in aluminum foil. Bake the potatoes at 500 degrees for 1 hour 15 minutes until tender. Remove and let cool enough to handle (approximately 20 minutes). Remove the foil. Slice each potato in half.
With a tablespoon, carefully remove most of the potato flesh from inside leaving about 1/4” attached to the skin. The removed potato flesh can be used for mashed potatoes in another dish.
Saute mushrooms in the butter until softened. Season with salt and pepper to taste.
Season the potatoes with a little salt and pepper. Fill the cavity with seasoned Beef. Top with mozzarella cheese and mushrooms and place in a 400 degree oven for 5 minutes to melt the cheese. Garnish with chives or finely diced green onion.