Passover Cooking: Twice Baked Potatoes with Mushroom Duxelle

A couple of years ago, I started exploring Kosher for Passover (K for P) cooking, and this twice-baked potato recipe represents one of my more interesting culinary experiments. While my initial attempt didn’t quite turn out as planned – I learned that soft red potatoes weren’t the best choice – the flavors were delicious enough to warrant perfecting the technique. This recipe serves 4-6 people, making it perfect for a Passover gathering.

Through trial and error, I discovered that the key to success lies in choosing the right potato variety and properly timing the mushroom duxelle preparation. Using a food processor for the mushrooms saves considerable time compared to hand-chopping, and the combination of shiitake and oyster mushrooms creates a rich, complex flavor profile.

Yield: 6 Servings

Twice Baked Potatoes with Mushroom Duxelle

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A Passover-friendly twist on twice-baked potatoes featuring a sophisticated mushroom duxelle filling. This elegant side dish combines crispy potato skins with a creamy, mushroom-enriched interior, perfect for holiday meals or special occasions.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

• 6 Russet potatoes
• 1 cup mixed mushrooms (shiitake and oyster)
• 2 tablespoons olive oil
• 2 tablespoons coconut oil or kosher for Passover butter
• 1 tablespoon kosher wine (optional)
• 1 teaspoon fresh thyme (optional)
• Sea salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F.
2. Wash and dry potatoes thoroughly.
3. Rub potatoes with olive oil, salt, and pepper.
4. Place potatoes directly on oven rack.
5. Bake for 45-60 minutes until skin is crispy.
6. Meanwhile, clean and trim mushrooms.
7. Pulse mushrooms in food processor until finely chopped.
8. Heat coconut oil in a skillet over medium heat.
9. Add mushroom mixture to skillet.
10. Cook until moisture evaporates, about 10 minutes.
11. Add wine if using and cook until absorbed.
12. Season mushroom mixture with salt and pepper.
13. Cut baked potatoes in half lengthwise.
14. Carefully scoop out potato flesh, leaving 1/4 inch border.
15. Mix potato flesh with half the mushroom mixture.
16. Refill potato skins with mixture.
17. Top with remaining mushroom duxelle.
18. Return to oven for 10-15 minutes.

Notes

For best results, choose firm Russet potatoes of similar size for even cooking. The initial baking time may vary depending on potato size – they’re done when a knife easily pierces the center. Ensure all ingredients are certified Kosher for Passover if preparing for the holiday.

These can be prepared up to a day ahead through the first baking. Store filled potatoes covered in the refrigerator and complete the final baking just before serving, adding a few extra minutes to the baking time. For a dairy-free version, use only olive oil or coconut oil instead of butter.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 220Total Fat: 10gSodium: 200mgCarbohydrates: 30gFiber: 4gSugar: 2gProtein: 10g