Mushroom Stuffed Potatoes

I am a big fan of leftovers, and I will be quite honest about that. I know a lot of people who probably are not, but to me the leftovers always pose a creative challenge for me, and I am always game for that.  When I made those Renaissance Faire style mushrooms back in September, well, I was left with plenty of them to eat. With that said, I was also sitting on some leftover shredded beef roast that I slowly braised during that time. I knew exactly what I was going to make with, mushroom stuffed potatoes. Whoa, was this awesome.

Mushroom Stuffed Potatoes

Let’s get started.

Ingredients:

  • 1 whole baked potato, cooked
  • 1 cup of Renaissance Faire Style Mushrooms, or your favorite sauteed mushrooms
  • 1/2 cup of cooked, shredded beef
  • 1/2 tbsp unsalted butter
  • 1/2 tbsp chopped chives

Start by slicing your cooked baked potato down the middle, but not all of the way through.

Use your fork and lightly mash some of the cooked potato. Add in the butter, and gently mix into the potato.  Top with the shredded beef, and pour over the mushrooms. Shower with the chopped chives and serve.

How to make Renaissance Faire Style Mushrooms

It doesn’t get any easier than that, right?

The beauty about these leftovers is that you get that great taste from the mushrooms that have been bathing in their wine and herb stock for a couple of days, and the great shredded beef that adds just the right texture when eating the baked potato. It’s heavenly, filling, and just a perfect meal in itself.

So, question for all of you… Like or dislike leftovers?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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