Twice baked potato with mushrooms, blue cheese and balsamic onions recipe - Telegraph.co.uk

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It might be terribly retro but the most delicious things often are, and a twice baked potato is an undeniably good thing. Sturdy yet somehow elegant, utterly familiar but never boring. This incarnation sees the flesh mashed with cream cheese and black pepper, topped with soft blue and popped under the grill until it bubbles. Then there are garlic mushrooms tossed in more melted blue, and sweet and sour balsamic onions. All you need is a green salad and plenty of mustard. 

Prep time: 10 minutes | Cooking time: 1 hour 30 minutes   

SERVES

3

INGREDIENTS

• 4 baking potatoes 
• 4 small red onions, peeled and left whole 
• 1 tbsp olive oil 
• 60g butter 
• 300g chestnut mushrooms (field or button would also work), roughly chopped 
• 1 large garlic clove, finely chopped
• 100g soft blue cheese like Saint Agur or Gorgonzola, crumbled  
• 1 tbsp cream cheese 
• 1 tbsp balsamic vinegar 
• 1 small bunch of parsley, roughly chopped

METHOD

1. Preheat the oven to 200C/gas 6. 
2. Dunk the potatoes under running water. Sprinkle with salt, prick the skin and pop on a baking tray in the oven for 50 minutes. Then add the onions to the tray and drizzle each one with a little oil. Bake for half an hour alongside the potatoes. The onions should be cooked through but still a little firm. 
3. Meanwhile, set a frying pan over a medium heat. Melt the butter and when it’s foaming add the mushrooms. Fry until well browned, then add the garlic and cook for a minute before turning off the heat. Add two thirds of the cheese and leave to melt in the heat of the pan. Toss the mushrooms in the melted cheese. 
4. When the potatoes and onions are done, split the potatoes in half and scoop out the flesh. Use a fork to mix it with plenty of black pepper, a little salt and the cream cheese. Fill three of the skins with all the potato mixture (discard the fourth skin, or crisp it up in the oven and give everyone a crispy potato shard). Top with the remaining blue cheese and pop under a hot grill until golden and bubbling. 
5. Halve the onions and. Set a small saucepan over a medium heat, pour in the balsamic and when it’s bubbling add the onions to the pan and toss in the hot vinegar. 
6. To serve, spoon the mushrooms over the potatoes and give everyone a few onion petals and a drizzle of balsamic. Finish with parsley. 

October 09, 2020 at 12:00PM
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Twice baked potato with mushrooms, blue cheese and balsamic onions recipe - Telegraph.co.uk

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