This bacon and mushroom baked potato recipe is from a selection of different recipes for baked potatoes from the October 2012 edition of the Asda magazine. I've still got the magazine to remind me of the different fillings!
You end up with lovely crispy potato skins that are filled with beautifully soft and creamy mashed potato with the yummy flavours of smoky bacon, mushrooms and a hint of melted cheese.
Enjoy as a side dish or have it for lunch or a snack with salad leaves on the side - yum!
Tips
- Cheese – I use grated extra mature cheddar. You can use any type of cheese you fancy!
- This bacon and mushroom baked potato recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
- cheese and spring onion baked potato
- leek, bacon and cheese baked potato
- sweet potato with sausage meatball marinara
- side dishes
- snacks
Latest Recipes
Ingredients
- 2 large floury potatoes (eg: Maris Piper or King Edward), weighing approx. 250g to 270g each
- olive oil
- 2 rashers smoked back bacon (or 4 rashers smoked streaky bacon)
- 15g butter
- 6 chestnut mushrooms, roughly chopped
- salt and freshly ground black pepper
- 45g crème fraiche or reduced fat sour cream
- 40g grated cheese (see Tips)
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Instructions
- Heat the oven to 200C/fan 180C/gas mark 6. Rinse the potatoes in cold water, pat them dry with kitchen roll and then prick the skins all over with a fork. Rub them lightly with olive oil and then bake directly on the shelf in the oven for 1 hour. They might need a bit longer (15 to 30 minutes) if the potatoes are much bigger than 270g in weight.
- Meanwhile, heat the grill to high. Grill the bacon to your liking – I usually grill it for 4 to 5 minutes so that it’s slightly crispy. Set aside on a plate with kitchen roll to cool, and then cut into pieces.
- Then cook the mushrooms - melt the butter in a small saucepan over a medium heat. Add the mushrooms, season lightly with salt and freshly ground black pepper, and cook them for 2 minutes, until soft, stirring frequently.
- When the potatoes are baked, remove them from the oven and cut them in half horizontally and scoop out the flesh. Place the potato skins on a baking tray and the flesh into a large bowl.
- Mash the potato with the crème fraiche and then stir in the bacon, mushrooms and grated cheese until well combined. Pile the potato mixture back into the skins and then return them to the oven to reheat for 10 minutes.
- Enjoy as a side dish or as lunch or a snack with some salad leaves.
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Bacon and Mushroom Baked Potato
Ingredients
- 2 large floury potatoes (eg: Maris Piper or King Edward), weighing approx. 250g to 270g each
- olive oil
- 2 rashers smoked back bacon or 4 rashers smoked streaky bacon
- 15g butter
- 6 chestnut mushrooms roughly chopped
- salt and freshly ground black pepper
- 45g crème fraiche or reduced fat sour cream
- 40g grated cheese (see Notes)
Instructions
- Heat the oven to 200C/fan 180C/gas mark 6. Rinse the potatoes in cold water, pat them dry with kitchen roll and then prick the skins all over with a fork. Rub them lightly with olive oil and then bake directly on the shelf in the oven for 1 hour. They might need a bit longer (15 to 30 minutes) if the potatoes are much bigger than 270g in weight.
- Meanwhile, heat the grill to high. Grill the bacon to your liking – I usually grill it for 4 to 5 minutes so that it’s slightly crispy. Set aside on a plate with kitchen roll to cool, and then cut into pieces.
- Then cook the mushrooms - melt the butter in a small saucepan over a medium heat. Add the mushrooms, season lightly with salt and freshly ground black pepper, and cook them for 2 minutes, until soft, stirring frequently.
- When the potatoes are baked, remove them from the oven and cut them in half horizontally and scoop out the flesh. Place the potato skins on a baking tray and the flesh into a large bowl.
- Mash the potato with the crème fraiche and then stir in the bacon, mushrooms and grated cheese until well combined. Pile the potato mixture back into the skins and then return them to the oven to reheat for 10 minutes.
- Enjoy as a side dish or as lunch or a snack with some salad leaves.
Notes
- Cheese – I use grated extra mature cheddar. You can use any type of cheese you fancy!
- This bacon and mushroom baked potato recipe is easily adapted if you’re cooking for less or more people.
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