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Southern Stuffed New Potatoes
with Asiago, Ham and Mushrooms

No recipe image available.A delightful appetizer of new potato halves stuffed with asiago, ham and assorted mushroms. Recipe by Chef Michael Gravely.

Recipe Ingredients:

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
Salt
Pepper
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

Cooking Directions:

  1. Cut 1/4 inch off each end of potatoes. Cut in half crosswise.
  2. In large bowl, stir together potatoes and 2 tablespoons melted butter until potatoes are well-coated.
  3. Place potatoes on parchment-lined 15x10 inch jelly roll pan.
  4. 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.
  5. 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.
  6. Add onion, garlic and thyme; decrease heat to medium low. Continue cooking, stirring occasionally, until onion is tender, 2 to 3 minutes.
  7. Add mushrooms. Continue cooking, stirring occasionally, until liquid is evaporated, 5 to 6 minutes.
  8. Add whipping cream; continue cooking, stirring constantly, until cream is thickened, about 1 minute.
  9. Stir in Asiago cheese, salt and pepper to taste. Remove skillet from heat.
  10. In medium bowl, combine Baby Swiss and White Cheddar cheese; set aside.
  11. Fill potato shells with mushroom mixture, then sprinkle each with cheese mixture. Cover; refrigerate overnight.
  12. To bake, allow potatoes to stand at room temperature for 45 minutes.
  13. Bake in a preheated oven at 400°F (205°C) for 12 to 15 minutes, or until cheese is melted and lightly browned.
  14. Sprinkle with chopped parsley and serve.

Makes 24 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.