Potato Skins Two Ways: Classic with Caramelized Onions & Toma Sautéed Mushrooms & Bay Blue
Serves 4 - 8
4 large baking potatoes, scrubbed and dried Olive Oil
Classic with Caramelized Onions & Toma: 1 tablespoon olive oil 1 medium yellow onion, halved & thinly sliced 4 oz. bacon, cooked and crumbled (reserve bacon fat) 4 oz. Point Reyes Toma, shredded 1 bunch scallions, minced ½ cup sour cream
Sautéed Mushrooms & Bay Blue: 1 teaspoon olive oil 12 oz. cremini mushrooms, cleaned and sliced 1 clove garlic, minced 3 oz. Point Reyes Bay Blue, crumbled 1 tablespoon fresh thyme, minced salt and pepper
Preheat oven to 400°. Rub potatoes lightly with olive oil and a pinch of salt. Bake on parchment-lined baking sheet until skins are crisp and potatoes are fork-tender, about 1 hour. Let potatoes cool for about 10 minutes. Caramelize onions: Heat 1 tablespoon olive oil in a medium sauté pan over medium-high heat. Add onions and a pinch of salt to the pan and stir to combine. Cook onions, stirring occasionally, until they begin to brown and soften. Reduce heat to low, and continue to cook until onions are very soft and deep golden brown, about 20 minutes. Set aside. Sauté mushrooms: Heat 1 teaspoon olive oil in medium sauté pan over medium-high heat. Add mushrooms and a pinch of salt to the pan. Cook mushrooms, stirring occasionally. After the mushrooms release their liquid and the liquid begins to evaporate, add garlic. Continue to cook a couple more minutes, until mushrooms are cooked through. Set aside. Using an oven mitt or kitchen towel to handle the potatoes, cut each into quarters lengthwise. Scoop flesh from each wedge leaving about ¼ inch (or more) still in the skin. Reserve scooped potatoes for another use. Adjust oven to broil. Place potato wedges back on parchment-lined baking sheet. Brush some bacon fat on ½ of the potato skins, then top those skins with Toma and bacon. On the other ½ of the skins, top with sautéed mushrooms and crumbled Bay Blue. Place potato skins under the broiler until the cheese is bubbling. Transfer skins to serving platter. Season with salt & pepper. Onto Toma skins, top with a dollop of sour cream and minced scallions. Top the Bay Blue skins with minced thyme. Serve hot or at room temperature.