Corn is in abundance right now so it got me thinking about some way to use it besides eating it on the cob. After a search of the contents of the fridge and pantry and seeing the baby bella mushrooms and baking potatoes, I decided to make a very veggie style twice baked potato for this Meatless Monday meal.
You can eat one potato (two halves) or one half and a side salad. For this recipe I used two baking potatoes plus-
1 8 ounce package baby bella mushrooms, sliced
2 cobs of corn, cooked and the kernels taken off the cob
1 cup of shredded cheese, divided. I used Swiss
pinch of pepper
good sprinking of both garlic and onion powder
smoked paprika or chipotle chile powder…if you like some heat
I’ve been using this method to bake potatoes for years and really think it gives a good flavor and you can eat the skins too. Wash the potatoes well and then take a sheet of aluminum foil, sprinke on some salt and pepper and then roll the almost damp potato in the seasoning. Loosely wrap the foil around the potato and bake for about one to one and half hours at 375 degrees.
While these are baking, heat some oil in a skillet and add the mushrooms and saute until slightly golden and then add the corn. As it has a high sugar content it carmelizes really well. You want to keep stiring the kernals over the heat until they get an even golden look to them. Set this aside.
When the potatoes are ready, half them and scoop out most of the flesh and mash it slightly.
Add the corn/mushroom mixture and then stir in some salt, pepper, and the onion and garlic powder and half the cheese. Mix well.
Put the potato halves in an oven proof dish and fill each one with the mixture. Top with the rest of the cheese and your choose of paprika or chipotle powder.
Bake in a 350 degree oven for about 15-20 minutes until they’re warmed through and the cheese has melted.