Spicy, Baked Red Cayenne Mushroom Potato Skins
- Ready Time: 1 hours
- Serves: 8 people
Simplistic in nature yet complex in flavor - this dish is perfect for this holiday season party. Utilize as an appetizer to dinner or as a simple side dish alongside steak or chicken. Sour cream adds a subtle and light flavor to compliment the fresh, hot potato halves.
Turning this snack into a gourmet dish is Red Cayenne Sea Salt - bright in color and fiery in flavor - this brings a warm, intense heat that combines with potato well. Garnish and add more color with cilantro and green onion, creating an elegantly plated holiday treat.
Spicy, Baked Red Cayenne Mushroom Potato Skins
- Ready Time: 1 hours
- Serves: 8 people
Spicy, Baked Red Cayenne Mushroom Potato Skins
Ingredients
- 4 Potatoes
- 2 cup(s) Cremini Mushrooms, Sliced
- 2 cup(s) Sour Cream
- Cilantro, For Garnish
- Green Onion, For Garnish
- Gustus Vitae Red Cayenne Sea Salt
Instructions
- Preheat oven to 425 and bake potatoes
- While potatoes are baking, mix sliced Cremini mushrooms and sour cream together and refrigerate
- Remove potatoes and slice in half
- Spoon potato out of each potato half
- Mix extra potato into sour cream and mushroom mixture
- Spoon mixture into each potato half
- Garnish with cilantro and green onion
- Salt with Gustus Vitae Red Cayenne Sea Salt
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