Beef And Mushroom Topped Potato Wedges Recipe

Ingredients for Beef And Mushroom Topped Potato Wedges

• Lean Ground Beef
• 4 large russet potatoes
• Sliced Mushrooms
• 4 green onions, thinly sliced (2 tablespoons for cooking, 2 tablespoons for garnish)
• Salt and pepper to taste
• Pepper
• Beef Gravy
• Half And Half

How to Make Beef And Mushroom Topped Potato Wedges

1. Wash and pierce 4 large russet potatoes in several places with a fork.
2. Place potatoes on a paper towel-lined microwave-safe plate.
3. Microwave on high for 10-11 minutes, or until tender, rearranging halfway through.
4. While potatoes cook, in a large non-stick skillet, brown 1 pound of ground beef over medium heat for 8-10 minutes, breaking it into 3/4-inch crumbles.
5. Add 8 ounces of sliced cremini mushrooms and 2 tablespoons of thinly sliced green onions to the skillet. Continue cooking until the beef is no longer pink and the mushrooms are tender (about 5-7 more minutes).
6. Drain off any excess grease from the skillet.
7. Season the beef and mushroom mixture with salt and pepper to taste.
8. Reduce heat to low. Stir in 1 cup of beef gravy and 1/2 cup sour cream mixed with 1/2 cup half-and-half.
9. Heat through, stirring occasionally, until the sauce is heated through and slightly thickened.
10. Preheat your oven to 400°F (200°C) if you want to crisp the potatoes further after microwaving.
11. Cut the cooked potatoes lengthwise into quarters, then cut each quarter crosswise into halves.
12. Arrange 4 potato wedges on each plate. (Optional: Toss the potato wedges with a little olive oil and roast in the preheated oven for 10-15 minutes for extra crispiness).
13. Top each serving of potato wedges with 1/4 of the beef and mushroom mixture.
14. Sprinkle with the remaining 2 tablespoons of sliced green onions.