Baked potato with mushrooms and biltong

4 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
A uniquely South African twist to the popular baked potato.

By Food24 July 26 2013
0
SHARES
1.1k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

4 potatoes — boiled until soft
fresh chillies — 573
salt and freshly ground black pepper
1 onion — small, sliced
250 g button mushrooms
1 sprig fresh rosemary
250 ml sour cream
125 ml stock — chicken
pinch paprika
salt and freshly ground black pepper — to taste
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.