Spicy, Baked Red Cayenne Mushroom Potato Skins

Yield: 8 servings
Time Estimate: 1 hour
Storage Notes: Keep in enclosed container up to 3 days
Difficulty: Easy

Simplistic in nature yet complex in flavor - this dish is perfect for this holiday season party. Utilize as an appetizer to dinner or as a simple side dish alongside steak or chicken. Sour cream adds a subtle and light flavor to compliment the fresh, hot potato halves. Turning this snack into a gourmet dish is Red Cayenne Sea Salt - bright in color and fiery in flavor - this brings a warm, intense heat that combines with potato well. Garnish and add more color with cilantro and green onion, creating an elegantly plated holiday treat.

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Ingredients:

Directions:

  1. Preheat oven to 425 and bake potatoes
  2. While potatoes are baking, mix sliced Cremini mushrooms and sour cream together and refrigerate
  3. Remove potatoes and slice in half
  4. Spoon potato out of each potato half
  5. Mix extra potato into sour cream and mushroom mixture
  6. Spoon mixture into each potato half
  7. Garnish with cilantro and green onion
  8. Salt with Gustus Vitae Red Cayenne Sea Salt

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