A Little History

The answer to the origin of the baked potato takes us back when they were first cultivated by the Inca Indians in Peru around 8,000–5,000 B.C. and were made popular in England in the mid-19th century. For earlier kitchens baking potatoes was a convenience.

This creamy baked potatoes with mushroom, bacon and cheese recipe will elevate the humble spud to haute cuisine with the addition of some sour cream and savoury goodness.

What You’ll Need To Make Creamy Baked Potatoes With Mushroom, Bacon, And Cheese

• 4 potatoes, washed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ cup (75 g) butter, cubed
• 1 cup (250 ml) sour cream
• 1 cup cheddar cheese, grated
• 200g mushrooms, sliced and fried
• 4 slices streaky bacon, cooked and crumbled
• 1 tablespoon parsley

How To Make Creamy Baked Potatoes With Mushroom, Bacon, And Cheese

1. Pre-heat your oven to 180°C.
2. Put the potatoes in a roasting tray and sprinkle with olive oil. Use your hands to make sure every potato is covered and sprinkle some salt.
3. Next, Place the potatoes in the oven and bake for 1 hour or until the skin is crispy and browned.
4. Once they ae done, take the potatoes out and let cool for a few minutes.
5. Cut each potato lengthwise in half and scoop out the flesh, leaving a crispy shell.
6. Mix the potato flesh, butter, sour cream, cheese, mushrooms and bacon in a large bowl and season to taste.
7. Scoop the mixture back into the potato shells and place back onto the roasting tray.
8. Bake in the oven for another 10 to 15 minutes until the cheese has melted.
9. Garnish with fresh parsley and serve.

Bon Appétit!

This dish will pair lovely with our orange and ginger beef short rib recipe.

Nutritional Info