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Baked Potato with Mushrooms – Fully-loaded potato indulgence

2 min read

The simplicity of a great, golden baked potato is just a thing of beauty. Then, there’s the fully-loaded spud, mankind’s ultimate expression of potato art. Do you have loads of guests coming over for dinner? How about a big brunch for Father’s Day coming up? This Baked Potato with Mushrooms, bacon, sour cream and chives is edible art at its tastiest.

Your best bet with finding the right potatoes is to ask your local grocer which potatoes are fluffiest. This will ensure that your potato is firm but not chewy when you enjoy it. This is one recipe you don’t want to go light on. It’s pure indulgence on a potato with lots of bacon and mushrooms cooked with butter. Topped with an unnecessary amount of sour cream and some chives for freshness.

Fully-loaded Baked Potato with Mushrooms, bacon, sour cream and chives is as tasty as it is the perfect social media post. Spud-art at its purest.

Baked Potato with Mushrooms Recipe

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Recipe by South African Mushroom Farmers’ Association
Course: MainCuisine: GlobalDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Ingredients

4-6 large floury potatoes

250 g portabellini mushrooms, sliced

250 g smoked streaky bacon

30 ml butter (plus more for serving)

250 ml/g sour cream, for serving

1 handful fresh chives, finely chopped, for serving

olive oil, for drizzling

salt & pepper, to taste

Method

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 it 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.

Notes

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