6 russet potatoes
3 tbsp. extra virgin olive oil
1 small onion (chopped)
3 oz oyster mushrooms (thinly sliced)
3 oz. shiitake mushrooms (thinly sliced)
3 cloves garlic (minced)
1/4 tsp. kosher salt
1/4 tsp. freshly cracked black pepper
1 stick unsalted butter (melted)
4 slices bacon (fried and crumbled)
1 tsp. tobasco sauce
1 tsp. dried oregano
2 cups extra sharp cheddar cheese (shredded)
6 pieces prosciutto (thinly sliced) (cut into half)
preheat the oven to 400 degrees. and line a baking sheet with parchment paper. lay the potatoes on the baking sheet and bake for about 1 hour or until tender. remove from the oven and let cool until handleable.
while the potatoes are cooling heat the oil on medium high heat in a medium size skillet. add in the garlic and onion, and cook until soft, about 5-7 mins. add in the mushrooms and salt and pepper and cook for an additional 7 mins. then put the mixture into a medium size bowl and set aside.
cut the potatoes lengthwise in half and remove the center of the potatoes with a small spoon, leaving about 1/8-1/4 inch of the skin of the potato. add the removed potato into the mushroom mixture then add in the butter, bacon, oregano, tobasco, and 1 cup of the cheese. mix all together and season with a bit of salt and pepper. set aside. place the potato skins into the fridge for about 30 mins. to cool for a bit.
arrange the potato skins onto a baking sheet cut side up, and brush both sides with a bit of olive oil, and season with salt and pepper. spoon the potato mixture into the potato halves then top with 1/2 slice of the prosciutto and then cover with the shredded cheese. bake until the cheese is melted, about 25 mins. remove from the oven and serve.
PICTURE COMING SOON :)