Baked potato with mushrooms and biltong

Recipe from: 18 January 2011

Ingredients 10
Servings 1
Minutes 00:10


Serving Change
  • 4
    large potatoes, boiled until soft in the centre - but not mushy
  • olive oil
  • salt and pepper
  • 1
    small onion, sliced
  • 250
    button mushrooms
  • 1
  • 250
    sour cream
  • 125
    chicken stock (5 ml Ina Paarman's stock powder and 125 ml water)
  • pinch
  • salt and pepper to taste


Preheat the oven to 220°C and prick a few holes in the cooked potatoes, sprinkle with olive oil, salt and pepper. Roast for 20 minutes.

Sauté the onions until golden and soft, add the mushrooms in batches and fry until browned or until the liquid has cooked away.

Over medium heat, stir in the cream and stock and simmer gently for +- 5 minutes. Adjust seasoning to taste. This can be made in advance and reheated too!

Remove the potatoes from the oven - the skin should be crisp with a soft centre. Cut each one and squash open. Top with creamed mushrooms and end off with some biltong and black pepper.

Reprinted with permission of Bits of Carey. To see more recipes, click here.

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