Yields8 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
8Medium sized Sebago or Golden Delight potatoes
200gSwiss brown mushrooms, thinly sliced
200gbutton mushrooms, thinly sliced
1tbspolive oil
1brown onion, finely chopped
200grindless bacon, chopped
200mlthickened cream
¼cupflat-leaf parsley, chopped
This baked potatoes with mushrooms and bacon sauce is a real crowd pleaser for both kids and adults. Great to enjoy on their own, or serve as a side dish to steak or chicken.
1
Preheat oven to 200°C fan forced. Scrub potatoes clean under running water then pat dry with paper towel. Pierce each potato eight times with a fork, this will help the potato flesh steam and the skins crisp. Place the potatoes directly on the oven rack in the centre of oven. Bake for 50-60 minutes or until potatoes are tender when tested with a skewer. Remove potatoes to a board.
2
Meanwhile, heat oil in a large frying pan over medium heat. Add the onion and bacon. Cook, stirring, for 6 minutes or until onion is tender and bacon starts to colour. Increase the heat to high, add mushrooms. Cook for 5 minutes until mushrooms are tender. Stir in cream and bring to a gentle boil. Reduce heat to medium-low, boil gently for 8-10 minutes or until sauce thickens. Remove from the heat, add the parsley and season with salt and pepper.
3
Cut a deep cross in top of each potato. Using a clean tea towel to hold the potato, squeeze the base gently to open up top. Spoon over the mushroom sauce and serve.
Ingredients
8Medium sized Sebago or Golden Delight potatoes
200gSwiss brown mushrooms, thinly sliced
200gbutton mushrooms, thinly sliced
1tbspolive oil
1brown onion, finely chopped
200grindless bacon, chopped
200mlthickened cream
¼cupflat-leaf parsley, chopped
Directions
This baked potatoes with mushrooms and bacon sauce is a real crowd pleaser for both kids and adults. Great to enjoy on their own, or serve as a side dish to steak or chicken.
1
Preheat oven to 200°C fan forced. Scrub potatoes clean under running water then pat dry with paper towel. Pierce each potato eight times with a fork, this will help the potato flesh steam and the skins crisp. Place the potatoes directly on the oven rack in the centre of oven. Bake for 50-60 minutes or until potatoes are tender when tested with a skewer. Remove potatoes to a board.
2
Meanwhile, heat oil in a large frying pan over medium heat. Add the onion and bacon. Cook, stirring, for 6 minutes or until onion is tender and bacon starts to colour. Increase the heat to high, add mushrooms. Cook for 5 minutes until mushrooms are tender. Stir in cream and bring to a gentle boil. Reduce heat to medium-low, boil gently for 8-10 minutes or until sauce thickens. Remove from the heat, add the parsley and season with salt and pepper.
3
Cut a deep cross in top of each potato. Using a clean tea towel to hold the potato, squeeze the base gently to open up top. Spoon over the mushroom sauce and serve.
