What’s for dinner? Ultimate baked potato with mushrooms, sour cream, bacon & chives

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

Serves 2

You’ll need: 4-6 large floury potatoes; 250g portabellini mushrooms, sliced; 250g smoked streaky bacon; 30ml butter (plus more for serving); 250ml sour cream, for serving; 1 handful fresh chives, finely chopped, for serving; olive oil, for drizzling; salt & pepper, to taste.

How to:

Preheat the oven to 200°C. Place the potatoes on a baking tray and drizzle with oil. Rub the oil with your hands to cover the potatoes all over. Bake for 1 hour or until fully cooked and golden brown.

In the meantime, heat the butter in a pan and fry the mushrooms until golden brown, seasoning with salt & pepper. Set aside.

Prepare the bacon by frying the slices in a pan until crispy. Drain on kitchen paper and cool slightly, then chop into small bits.

When the potatoes are ready, slice them criss-cross on the top and press on the sides to push them open.

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. Serve at once.

* Recipe & image by The South African Mushroom Farmers’ Association.

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