Bounty Baker

Bounty Baker

Serving Size: 2 Cups
Servings: 2-4
Prep Time: 1 hour
Cooking Time: 1 hour

Double the recipe if needed

Ingredients:
2 (medium to large) organic Russet potatoes, baked
1 Cup Pete’s BBQ sauce (make ahead or while potatoes are cooking)
3 large  portobello mushrooms, washed, cut in half, then diagonal slices**
1 small onion, cut into thin slices
1 tsp Redmond Sea Salt
Pepper to taste
Optional: grated cheese to sprinkle on top (I use dairy-free smoked Gouda cheese)

** Alternative for meat lovers
Use left over roast beef slices in place of mushrooms

Prep Ahead:
1.  Wash and scrub potatoes. Pierce them with many holes using a fork or knife to allow steam to escape. Place in preheated oven 400 F,  for 1 hour. 
2.  Assemble the ingredients.
3.  Make the BBQ sauce (1/2 hour cooking time).

Making It:
1.  15 minutes before the potatoes are done, wash and cut the mushrooms and onions. Place onions and oil in a large skillet. Sauté for 5  minutes or until soft,  add mushroom slices, 3/4 to 1 cup BBQ sauce and salt. Bring to a boil. Then simmer on low for 8 minutes.
2.  Remove the potatoes from the oven and cut potatoes in 1/2 and squeeze open while fanning outward. Spoon the BBQ mixture on top of the potato.
3.  Grate cheese and sprinkle on top of the assembled potato,
and serve.

Enjoy!
Marie