Baked Potatoes with Mushrooms & Bacon

Baked Potatoes with Mushrooms & Bacon

Baked potatoes with mushrooms and bacon sauce
Yields8 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 8 Medium sized Sebago or Golden Delight potatoes
 200 g Swiss brown mushrooms, thinly sliced
 200 g button mushrooms, thinly sliced
 1 tbsp olive oil
 1 brown onion, finely chopped
 200 g rindless bacon, chopped
 200 ml thickened cream
 ¼ cup flat-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

 8 Medium sized Sebago or Golden Delight potatoes
 200 g Swiss brown mushrooms, thinly sliced
 200 g button mushrooms, thinly sliced
 1 tbsp olive oil
 1 brown onion, finely chopped
 200 g rindless bacon, chopped
 200 ml thickened cream
 ¼ cup flat-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.

Baked Potatoes with Mushrooms & Bacon

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