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Ultimate Baked Potato with Mushrooms, Sour Cream, Bacon & Chives
Serves 2
Ingredients
4-6 large floury potatoes
olive oil, for drizzling
30ml butter (plus more for serving)
250g Portabellini mushrooms, sliced
salt and pepper, to taste
250g smoked streaky bacon
250ml/g sour cream, for serving
a handful of fresh chives, finely chopped, for serving
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 and 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 them open. Top each with a knob of butter and season with salt and pepper, then top with a generous dollop of sour cream, fried mushrooms, bacon bits and fresh chives. Serve at once.