Jacket Potato with Garlic Mushrooms
Cooking methods: Baking, frying
- PREPARATION TIME: 10 Minutes
- COOKING TIME: 1 Hours
Potatoes have been baked for many centuries. The Incas believed that a sore throat could be eased by putting a slice of baked potato into a stocking, which was then placed on the throat.
- 2 large baking potatoes (Maris Piper, or King Edward)
- 2 spring onions, finely chopped
- 15g (½oz) butter
- 1 bulb roasted garlic, wrapped loosely in foil and cooked in the oven along with the jacket potatoes
- 175g (6oz) Mushrooms, sliced
- 2tbsp Cream cheese
- 1 tbsp chopped parsley
- 100g cheddar, grated
- 1 tbsp oil
- Place the potatoes, and the garlic in a pre-heated oven at 200ºC/400ºF/Gas Mark 6, for 1¼ hours or until soft in the middle.
- While the potatoes are cooking, add a splash of oil and the butter to a preheated frying pan. Melt the butter and cook the mushrooms until tender.
- Turn down to a low heat, stir in the cream cheese and cook for a couple of minutes.
- Remove from the heat, cut the roasted bulb of garlic in half, squeeze into the pan and stir.
- Now add the spring onions and chopped parsley, season and stir well. Remove from the heat.
- When the potatoes are cooked, cut in half and scoop out as much of the potato as possible, leaving a couple of mm on the inside of the skin. Make sure the skins remain fully intact.
- Add the mushroom mix to the scooped out potato and mix together fully.
- Re-fill the jackets with the mixture, place in an ovenproof dish and top each one with the grated cheddar.
- Put back into the oven and bake for 15 minutes until the cheese is golden brown and melted on top
Suitable potato varieties
Fluffy, such as King Edward or Maris Piper
- Frying pan
- Measuring spoons
- Wooden spoon
- Chopping board
- Vegetable knife
- Mixing bowl
- Oven-proof dish
- Oven gloves