The Martin Cooking

Baked Potato with Caramelized Onions, Mushrooms & Feta Cheese

Yield: 4

• 4 Idaho Potato, Melissa’s Produce Russet
• 2 tablespoons butter
• 3/4 cup yellow onion, sliced in thin strips
• ½ cup Holland House White Cooking Wine
• 1 cup baby Bella mushrooms, sliced
• 3/4 cup Feta cheese, crumbled
• tablespoon olive oil,
• salt and pepper to taste

1. Pre-heat the oven to 425°F. Rub potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. Wrap them with foil and place them on a baking sheet. Cook for approximately 50 minutes or being able to insert a fork without resistance. Remove from oven.
2. In a medium skillet, melt butter over medium heat. Cook onions for about 2 minutes. Add cooking wine and continue cooking until onions are translucent but a bit caramelized. Add mushrooms and continue cooking until mushrooms are tender.
3. Cut open baked potato and spoon onion/mushroom mixture on open part of the potato. Top with crumbled feta and enjoy.