Southern Stuffed New Potatoes
with Asiago, Ham and Mushrooms
A delightful appetizer of new potato halves stuffed with asiago, ham and assorted mushroms. Recipe by Chef Michael Gravely.
12 small new red potatoes (1 1/2 to 2 inches diameter)
2 tablespoons butter, melted
1 teaspoon butter
2 ounces cooked ham, chopped 1/8 inch
1/4 cup onion, chopped
1/2 teaspoon fresh garlic, finely chopped
1 teaspoon fresh thyme, chopped
4 ounces fresh mushrooms, chopped
2 1/2 ounces Portobello mushrooms, chopped
2 1/2 ounces Oyster mushrooms, stemmed, chopped
3 tablespoons whipping cream
1/2 cup (2 ounces) Wisconsin Asiago cheese, shredded
1/2 cup (2 ounces) Wisconsin Medium White Cheddar cheese, shredded
1/2 cup (2 ounces) Wisconsin Baby Swiss, shredded
1/4 cup fresh parsley, chopped
- Cut 1/4 inch off each end of potatoes. Cut in half crosswise.
- In large bowl, stir together potatoes and 2 tablespoons melted butter until potatoes are well-coated.
- Place potatoes on parchment-lined 15x10 inch jelly roll pan.
- Bake in a preheated oven at 400°F (205°C) for 30 to 40 minutes, or until fork tender. Let cool slightly. Scoop out inside of each potato, leaving a thick shell. Set shells aside.
- Melt one teaspoon butter in 10-inch skillet over medium-high heat. Add ham; cook, stirring occasionally, just until ham begins to brown, 2 to 5 minutes.
- Add onion, garlic and thyme; decrease heat to medium low. Continue cooking, stirring occasionally, until onion is tender, 2 to 3 minutes.
- Add mushrooms. Continue cooking, stirring occasionally, until liquid is evaporated, 5 to 6 minutes.
- Add whipping cream; continue cooking, stirring constantly, until cream is thickened, about 1 minute.
- Stir in Asiago cheese, salt and pepper to taste. Remove skillet from heat.
- In medium bowl, combine Baby Swiss and White Cheddar cheese; set aside.
- Fill potato shells with mushroom mixture, then sprinkle each with cheese mixture. Cover; refrigerate overnight.
- To bake, allow potatoes to stand at room temperature for 45 minutes.
- Bake in a preheated oven at 400°F (205°C) for 12 to 15 minutes, or until cheese is melted and lightly browned.
- Sprinkle with chopped parsley and serve.
Makes 24 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.