Preheat the oven to 220°C.
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.
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