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.
Twice Baked Potatoes with Mushroom Duxelle

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.
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
- Preheat oven to 400°F.
- Wash and dry potatoes thoroughly.
- Rub potatoes with olive oil, salt, and pepper.
- Place potatoes directly on oven rack.
- Bake for 45-60 minutes until skin is crispy.
- Meanwhile, clean and trim mushrooms.
- Pulse mushrooms in food processor until finely chopped.
- Heat coconut oil in a skillet over medium heat.
- Add mushroom mixture to skillet.
- Cook until moisture evaporates, about 10 minutes.
- Add wine if using and cook until absorbed.
- Season mushroom mixture with salt and pepper.
- Cut baked potatoes in half lengthwise.
- Carefully scoop out potato flesh, leaving 1/4 inch border.
- Mix potato flesh with half the mushroom mixture.
- Refill potato skins with mixture.
- Top with remaining mushroom duxelle.
- 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:
1Amount Per Serving: Calories: 220Total Fat: 10gSodium: 200mgCarbohydrates: 30gFiber: 4gSugar: 2gProtein: 10g