This baked potato dish is warm, rustic, and deeply comforting.
Potatoes bake until tender, then open to hold savory mushrooms and herbs.
Sautéed mushrooms add gentle depth while fresh herbs bring brightness.
The preparation stays simple and balanced.
A steady, satisfying dish that fits easily into everyday meals.
Baked Potato with Mushrooms
Baked potatoes with mushrooms and herbs cooked in a cast iron pan for a hearty vegetarian side dish.
Ingredients
Equipment
Cast Iron
Frying Pan
Cooking Instructions
- Preheat oven to 400°F.
- Scrub potatoes and pat dry.
- Rub potatoes with 1 tablespoon olive oil and half the salt and pepper.
- Place potatoes in a cast iron pan and bake for 40 to 45 minutes until tender.
- While potatoes bake, heat remaining olive oil in a pan over medium heat.
- Add mushrooms and sauté until golden and tender.
- Stir in garlic and thyme and cook for 30 seconds.
- Season mushrooms with remaining salt and black pepper.
- Remove potatoes from the oven and cut each one lengthwise.
- Spoon sautéed mushrooms over the open potatoes.
- Sprinkle rosemaryon top before serving.
Nutrition
Notes
Sauté mushrooms until moisture evaporates for deeper flavor.
Check potatoes with a knife to confirm tenderness.
Serve immediately while hot.