Baked Potatoes with Creamed Mushrooms, Black Garlic & Crispy Bacon
The only way to enjoy a baked potato!
- Makes : 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 60 mins
6 large floury potatoes, washed and dried
250 g streaky bacon
1 Tbsp (15 ml) butter
250 g brown mushrooms, sliced
4 cloves black garlic, chopped (fermented soft garlic)
1 tsp (5 ml) dried rosemary
250 ml cream
freshly ground salt and pepper to taste
micro rocket leaves
Preheat the oven to 200 °C.
Sprinkle coarse salt onto a baking tray.
Use a fork to prick a few holes in each potato. Rub with olive oil and place onto the salted baking tray and sprinkle with additional salt. Place in the oven to bake for approximately one hour.
Place the bacon rashers onto a roasting rack and roast in the oven for 15 – 20 minutes or until crispy.
Allow the bacon to cool and then put approximately three quarters of it into a food processor and blitz to make bacon crumbs.
Heat the butter in a medium-sized, heavy-based saucepan. Add the mushrooms, garlic and rosemary and fry until softened and fragrant. Season to taste.
Add the cream and simmer for a further 15 minutes, or until reduced into a creamy sauce.
Cut a cross into each baked potato and using two hands, squash to expose the flesh. Top with a generous amount of creamed mushrooms. Sprinkle with bacon crumbs and top each one with a shard of remaining crispy bacon.
Sprinkle with micro rocket leaves and serve immediately!
TIP: These potatoes are perfect served with a simple salad or enjoy with a juicy steak!
Foodie Fact: Black garlic is fermented; it is soft and has a sweet, mild and earthy flavour.