Baked Potato with Mushrooms

Image: South African Mushroom Farmers Association.

Baked potato with mushrooms – A side dish you do not want to miss

A potato spud like you’ve never seen or tasted before, this baked potato with mushrooms recipe is simply divine.

Baked Potato with Mushrooms

Image: South African Mushroom Farmers Association.

Any side dish involving potatoes are usually delicious. Our baked potato with mushrooms recipe is no different and will jump-start your taste buds with the first bite you take.

This recipe is reminiscent of the good old spud dishes that we all love and know. However, this time we take it a bit further by topping the baked potato with loads of crispy bacon bits, umami-flavoured mushrooms, sour cream and chives. What can be better?

Not only is the presentation of this side dish beautiful, but it tastes divine too. This is the kind of side dish that will steal the limelight of the main dish.

Serving suggestions of baked potato with mushrooms

Take your braai to the next level by including this delightful side dish on the menu. You can even bake your potato in tin foil on the hot coals and when ready, top it with the delicious toppings described in the method below.

This side dish will also go perfectly with a Sunday roast. Alternatively, if you are looking for a light meal to enjoy, you can enjoy this potato spud on its own as well.

Baked Potato with Mushrooms Recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

Ingredients

  • 4-6 large floury potatoes

  • 250 g portabellini mushrooms, sliced

  • 250 g smoked streaky bacon

  • 30 ml butter (plus more for serving)

  • 250 ml/g sour cream, for serving

  • 1 handful fresh chives, finely chopped, for serving

  • olive oil, for drizzling

  • salt & pepper, to taste

Method

  • 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.

Notes

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