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 – any night of the week!
- 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 g sour cream, for serving
- a handful fresh chives, finely chopped, for serving
FOR A MEAT-FREE MONDAY; OMIT THE STREAKY BACON.
- 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.