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Ultimate baked potato with mushrooms, sour cream, bacon & chivesFeatured

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.


For 2

You will need...

  • 4-6 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 ml/g sour cream, for serving
  • a handful fresh chives, finely chopped, for serving

Ultimate baked potato with mushrooms, sour cream, bacon & chives Method

  1. 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.
  2. In the meantime, heat the butter in a pan and fry the mushrooms until golden brown, seasoning with salt & pepper. Set aside.
  3. Prepare the bacon by frying the slices in a pan until crispy. Drain on kitchen paper and cool slightly, then chop into small bits.
  4. 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.
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