Please enter the email you’re using for this account.
Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 15 Minutes
Diets
4 large Russet or Idaho potatoes
1 small onion, diced
2 small garlic cloves, crushed or 2 cubes Gefen Frozen Garlic
3 tablespoons Gefen Olive Oil, divided
2 Portobello mushrooms, diced
3/4 teaspoon Haddar Kosher Salt
1/8 teaspoon black pepper
Preheat oven to 400°F.
Scrub potatoes and dry well. Wipe mushrooms clean with a damp paper towel. Set aside.
Sauté onion and garlic in two tablespoons of olive oil until fragrant. Add portobello mushrooms and continue to sauté for five more minutes. Season with salt and pepper.
Use an apple corer to remove the center of each raw potato. Cut off the ends of the cored potatoes and reserve. Stuff the cored potatoes densely with sautéed portobello mushrooms. Use the reserved ends as caps to close the potatoes. You may have some leftover sautéed mushrooms.
Rub potatoes with the remaining tablespoon of olive oil.
Arrange the stuffed potatoes in a 9×13-inch baking pan. Bake uncovered for one hour. (You may rub the cored-out potato rods with some olive oil and roast them along with the stuffed potatoes.) Slice each potato in half on the diagonal, and serve.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation