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Boscaiola jacket potatoes
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Top jacket potatoes with creamy mushroom and bacon sauce for a delicious and simple meal.
Ingredients:
  • 6 large Sebago potatoes, scrubbed
  • 27.30 gm extra virgin olive oil
  • 25g butter
  • 1 small eschalot, finely chopped
  • 4 shortcut bacon rashers, trimmed, thickly sliced
  • 400g button mushrooms, sliced
  • 2 tsp plain flour
  • 166.65 gm pure cream
  • 40.00 ml roughly chopped fresh flat-leaf parsley leaves
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat dry the potatoes with paper towel, pierce all over with a fork, then place them on the tray. Drizzle with 1 tablespoon of oil, season generously with salt and pepper.
  • Roast the potatoes for 1 hour 15 minutes until they are golden and tender. Allow the potatoes to stand for 5 to 10 minutes until they are cool enough to handle.
  • Heat butter and oil in a pan over medium-high heat. Sauté eschalot and bacon until bacon is golden and crisp, about 5 minutes. Add mushroom and cook until tender, about 4 to 5 minutes. Stir in garlic and cook for 1 minute. Add flour and mix well. Pour in cream, lower heat to medium-low, and simmer until slightly thickened, about 2 to 3 minutes. Remove from heat, stir in half of the parsley, and season with salt and pepper to taste. Enjoy!
  • Using a small knife, make a cross-shaped cut on the top of each potato. Gently squeeze the base to open the top, then place on plates. Spoon mushroom mixture over each potato, sprinkle with remaining parsley, and serve.

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