Twice-Baked Potatoes with Maitake Mushrooms & Smoked Gouda

Ingredients

4 large baking potatoes, baked until just tender
6 oz smoked Gouda, grated (plus extra for topping)
1/2 stick butter
2 oz Oyster Creek dried maitake mushrooms
3–4 slices pancetta or bacon, diced

Instructions

Prepare the Potatoes
Slice baked potatoes lengthwise. Carefully scoop out the centers into a bowl, leaving the skins intact.

Make the Filling
While still warm, mash the potato with butter and grated smoked Gouda until creamy but still slightly textured.

Rehydrate the Mushrooms
Soak dried maitake mushrooms in hot water (just enough to cover) for about 15 minutes. Drain, chop, and pat dry.

Sauté the Mushroom Mixture
In a skillet, cook pancetta or bacon until crisp. Add chopped maitake mushrooms and sauté until lightly browned and aromatic.

Combine
Fold the mushroom mixture into the mashed potatoes. Taste and adjust seasoning if needed.

Fill & Bake Again
Spoon the mixture back into the potato skins. Top with additional smoked Gouda.
Bake at 375°F until heated through and golden on top (about 15–20 minutes).

Serving Idea
Serve hot as a side dish or a hearty appetizer. These pair beautifully with grilled meats, roasted vegetables, or as a standalone indulgence.