Baked potato with mushrooms, sour cream, and bacon

A big baked potato topped with sautéed mushrooms and a dollop of sour cream is an easy and filling week-night meal.

The simplicity of a great, golden-baked potato is just a thing of beauty. Top it with pan-fried mushrooms and some of your favourite classic potato-topper ingredients for a killer dinner.

Mushrooms are an excellent low-calorie food, virtually fat-freed brilliant for weight management (six medium-sized white button mushrooms contain only 22 calories!). Mushrooms also support your gastrointestinal health, thanks to their supply of dietary fiber and fungal enzymes.

Recipe by SA Mushroom Farmers’ Association.

Prep time: 15 mins | Cook time: 1 hr 30 mins | Servings: 2


  • 6 large floury potatoes
  • olive oil, for drizzling
  • 30 ml butter (plus more for serving)
  • 250 g portabellini mushrooms, sliced
  • salt & pepper, to taste
  • 250 g smoked streaky bacon
  • 250 g sour cream, for serving
  • a handful fresh chives, finely chopped, for serving


  1. Preheat the oven to 200 C.
  2. Place the potatoes on a baking tray and drizzle with oil. Rub the oil with your hands to cover the potatoes all over.
  3. Bake for 1 hour or until fully cooked and golden brown.
  4. In the meantime, heat the butter in a pan and fry the mushrooms until golden brown, seasoning with salt & pepper.
  5. Set aside.
  6. Prepare the bacon by frying the slices in a pan until crispy. Drain on kitchen paper and cool slightly, then chop into small bits.
  7. When the potatoes are ready, slice them criss-cross on the top and press on the sides to push it open.
  8. Top with a knob of butter and season with salt & pepper, then top with a generous dollop of sour cream, fried mushrooms, bacon bits and fresh chives.

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