Mushroom Gravy & Swiss Cheese Stuffed Baked Idaho® Potatoes | Idaho Potato Commission
- Preheat oven to 350 degrees F. Wash and dry the potatoes. Place each potato on a large square of aluminum foil. Drizzle each potato with a teaspoon of olive oil; roll to coat. Sprinkle each potato...
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Ingredients
- 4 large Idaho® Russet potatoes
- 3 tablespoons olive oil, divided
- 8 ounces sliced Portobello mushrooms
- ½ cup chopped onion
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped rosemary
- 1 cup grated Swiss cheese
- Chopped thyme for garnish (optional)
- Salt
- pepper
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