Creamy Baked Potatoes with Mushroom, Bacon and Cheese Recipe Recipe
Elevate the humble spud to haute cuisine with the addition of some sour cream and savoury goodness.
Ingredients
- 4 SPAR Freshline potatoes, washed
- 1 TBSP SPAR olive oil
- ½ tsp salt
- ¼ cup SPAR butter, cubed
- 1 cup SPAR sour cream
- 1 cup SPAR cheddar cheese, grated
- 200g SPAR Freshline mushrooms, sliced and fried
- 4 slices SPAR streaky bacon, cooked and crumbled
- 1 TBSP SPAR Freshline parsley
Cooking Instructions
- Pre-heat oven to 180 ° c.
- Place the potatoes in a roasting tray and drizzle with olive oil. Use your clean hands to make sure every potato is covered well.
- Sprinkle salt over the potatoes.
- Bake in the oven for 1 hour or until the skin is crispy and browned.
- Take the potatoes out and let cool for a few minutes.
- Cut each potato in half lengthwise and scoop out the flesh, leaving a crispy shell.
- In a large bowl mix together the potato flesh, butter, sour cream, cheese, mushrooms and bacon.
- Season to taste.
- Spoon the mixture back into the potato shells and place back into the roasting tray.
- Bake in the oven for another 10-15 minutes until the cheese has melted.
- Garnish with fresh parsley and serve.
