The Starving Musician
Recipes
Randi’s New Orleans Oyster Bar Baked Potato
I developed this recipe to try to duplicate an incredible side dish I had at
a famous oyster bar in New Orleans in 1992. I don’t claim this recipe to be
healthy in any way, shape, or form, because it’s not. I include directions
for a healthier version as a courtesy, but…why bother? Just have the
original once a year and be happy. Due to the richness of this dish,
allow one potato for every 2 people.
1 small potato, about the size of a deck of cards,
baked to your preference
(the one I had had been baked in foil for a soft skin)
2 tablespoons butter
½ cup chopped onions (¼ inch dice)
½ cup thinly sliced mushrooms
salt and pepper to taste
another
1 tablespoon butter
¼ to 1/3 cup shredded Cheddar cheese (enough to smother the potato with a
bubbly top when melted)
sour cream to taste (I like Daisy brand)
chopped fresh chives to garnish, optional (the oyster bar didn't use 'em)
Bake the potato according to your preference.
10 minutes before the potato is done, sauté the onions and mushrooms in 2
tablespoons butter over medium heat, reducing heat to medium low and cooking
until mushrooms are completely cooked and onions are a translucent golden
color, but not brown. (Don’t burn the butter; it’s OK if there’s a little
liquid left in the pan when it’s done.) Cover and set aside to keep warm.
When the potato has finished baking, transfer it to a shallow pan: using a
potholder, carefully squeeze the baked potato a little (this makes it fluffy
inside); split the potato in half lengthwise, fluff the inside with a fork, and butter,
salt, and pepper each half. Smother the whole thing with the mushroom-onion
mixture; top with cheddar cheese. Broil (or microwave) until cheese
is melted and bubbly. Serve immediately with sour cream, and garnish with
chopped chives if you like. Serves 2.
Reduced fat version: Sauté the mushrooms and onions in vegetable
stock or chicken broth, and use reduced fat butter, cheese and sour cream on
the potato. Because they’re key ingredients, I don’t recommend fat-free
products for this recipe unless you’re into rubbery cheese and a lot of
chemicals.
Tip: Irish butter (I like Kerry Gold brand) has a lot more flavor
than American butter but has the same calorie content, so you can use less without altering the flavor of the
dish. I do this instead of using reduced fat butter or margarine.
Recipes ©2006 Randi Reed.
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