- 3 large Idaho russet potatoes
- 2 tbsp olive oil or butter (divided)
- 1 sweet yellow onion, sliced
- 15 button mushrooms, sliced
- Butter, to taste
- Sea salt and freshly cracked pepper, to taste
- Sour cream
- Green onions, diced
Wash the potatoes thoroughly then deeply poke holes on all sides with a fork or knife all over the potato. This allows steam to escape during cooking, it also prevents the potatoes from exploding in your oven when baking.
Place directly on the baking rack in the oven and bake for 1 hour or until tender when pierced with a fork or knife.
While the potatoes are baking, heat half of the olive oil in a large skillet over medium heat. Add the onions and sauté until caramelized, about 20-30 minutes. Season with sea salt to taste and set aside; cover with tin foil to keep warm.
Heat the remainder of the olive oil in the same skillet over medium-high heat. Once hot, add the mushrooms and don't touch for 3-4 minutes so they get nice and caramelized. Toss with a spatula and continue to cook for an additional 3-4 minutes. Season with sea salt and set aside.
Remove cooked potatoes from the oven, slice them down the center then pinch each end of the potato towards the middle.
Add butter, sea salt and pepper to taste then top with caramelized onions, mushrooms, sour cream, and green onions. Enjoy!
