I have a confession. I have never met a potato I didn’t like … fries, chips, roasted, baked, smashed, wedges, mashed, pureed, scalloped, hash, hasselback … and I mustn’t forget the glorious tater tot. Is there a more versatile vegetable (yes, technically, the humble potato is a vegetable).
Potatoes are naturally gluten-free and packed with antioxidants and nutrients, including vitamins C and B6, potassium and magnesium, among others. Note, a significant amount of these nutrients live in the skin. Potatoes feature “resistant starch” which pass through your digestive tract similar to soluble fiber. Recent research indicates resistant starch might aid digestion, reduce appetite, and may improve blood sugar control.
For this recipe, I was inspired by exquisitely prepared uni at Sushi Yasuda. The uni is topped with a quail egg perfectly separated from its white (you’ll appreciate the art in this if you try this recipe yourself, as I find there is always a bit of white clinging to the yolk).
Epic Baked Potatoes
- 4 russet potatoes
- 2 tablespoons coconut oil
- 8-oz shiitake mushrooms, sliced
- 8-oz cremini or button mushrooms, sliced
- 1 large onion, sliced
- 4 tablespoons butter
- 1/3 cup creme fraiche (or sour cream)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Half & half (or heavy cream or milk), for consistency (optional)
- 4 quail eggs, yolks only (optional)
Preheat oven to 375℉.
Scrub the potato skin and remove any bad spots with a paring knife. Pierce the potato a few times to allow steam to escape. Place the potato directly on the center oven rack. To minimize clean-up, I line a baking sheet with aluminum foil and place it below the potatoes to catch any drippings.
The size of the potato impacts the cook time. On average, potatoes require 45- to 75-minutes. Cook the potatoes until the paring knife pierces to the center of the potato with gentle pressure.
While the potatoes are cooking, combine the butter, creme fraiche (or sour cream), and salt and pepper, in a large bowl.
Clean mushrooms and slice. Slice onions. Warm coconut oil in a pan over medium heat. Add mushrooms and onions, and saute until golden brown.
When the potatoes are finished cooking, carefully remove the potatoes from the oven and allow to cool enough to handle. Score a line horizontally and vertically across the top of the potato. Using your thumbs and forefingers, push down and toward the center of the potato. Be careful, as more the steam from the center of the potato may emerge.
Using a spoon, gently scoop the contents of the potato into the bowl with the butter, creme fraiche, and salt and pepper. Retain the potato skins. Mash with a fork, and add additional creme fraiche (or sour cream), butter, and salt and pepper until you achieve your desired taste. If you’d like a smoother consistency, add a bit of half & half (or heavy cream or milk).
Return filling to the potato skins. Top with sauteed mushrooms and onion mixture. Separate the quail egg white and yolk. Gently top potato with yolk and serve.
