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

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!

INGREDIENTS

  • 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.

INSTRUCTIONS 

  • 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.

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