Baked Potatoes with Mushrooms & Leeks

This gooey recipe is baked potato meets cheesy, savory potatoes au gratin - and yes, it’s as good as it sounds.

Mackenzie Jordan

Today’s Cooking America recipe comes straight from the great state of Idaho. (I don’t actually know if it’s great because I haven’t been to Idaho, but they are known for potatoes so I’m just assuming…) Anyway, when I was researching recipes for Idaho, I narrowed it down to a.) potatoes (a given), or b.) something called - get ready for it - steak fingers. Which is basically a beefy version of chicken fingers. Personally, I don’t think steak should be fried, so I stuck with potatoes. 

Mackenzie Jordan

I spiced up a regular old baked potato with sautéed leeks and mushrooms, Greek yogurt and ultra-melty Gruyere cheese. 

Mackenzie Jordan

Baked Potatoes with Mushrooms & Leeks

Makes 6 baked potatoes
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients

12 oz wild mushrooms, sliced
2 large leeks, cleaned and sliced
Olive oil
Salt & pepper
1/2 cup Greek yogurt
6 oz Gruyere cheese, grated
6 Perfectly Baked Potatoes

Directions

1. Preheat oven to 400ºF. In a dry skillet over medium-high heat, sauté mushrooms until they begin to brown. Add cleaned and sliced leeks, a drizzle of olive oil, salt and pepper, continue sautéing until leeks are browned and tender. Transfer to a large bowl. 

2. Add Greek yogurt and about half of the shredded cheese to the mushroom/leek mixture, toss to coat.  

3. On a lined baking sheet, slice potatoes in half. Top each potato with a heaping spoonful of the mushroom and leek mix, sprinkle with cheese and bake until cheese is browned and bubbly.