Ingredients
4 medium red skinned potatoes
⅓ cup Kikkoman® Teriyaki Marinade & Sauce. (Sub kung pao sauce for this particular meal)
½ cup chopped scallions
1 garlic clove, crushed
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
2 tablespoons melted butter
1 ¼ cups sliced cremini mushrooms
Optional Garnish: sour cream and chopped scallions
Directions
1
Line a large baking sheet with parchment paper.
2
Boil potatoes whole until fork tender, drain and cool. When cool enough to handle, cut potatoes in half lengthwise and carefully scoop out flesh, leaving a ¼-inch border of flesh and skin intact. Save flesh for another use.
3
Preheat oven to 400°F. Place skins, skin side down, on one side of prepared baking sheet.
4
In a small bowl, combine teriyaki, scallions, garlic, sriracha and melted butter.
5
Brush the mixture over the potatoes and roast for 10 minutes.
6
Remove baking sheet from the oven and add mushrooms. Pour remaining mixture over top and increase oven to broil. Place potatoes under the broil and cook for 3-5 minutes, until browned and crispy.
7
Fill potato skins with roasted mushrooms and serve topped with sour cream and additional scallions.