Easy Bacon, Mushroom & Sour Cream Jacket Potatoes
with Parmesan Cheese & Cucumber Salad
We've done a super easy take on the much-loved jacket potato - pile them high with an irresistible creamy and cheesy bacon and mushroom combo. All you need is one pan and one baking tray to tie it all together!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
3
potato
1 packet
diced bacon
(May be present: Soy, Milk.)
1 punnet
sliced mushrooms
½ packet
garlic paste
1 packet
sour cream
(Contains: Milk;)
1
cucumber
1 bag
mixed salad leaves
1 tub
Balsamic Vinaigrette Dressing
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 bag
parsley
Not included in your delivery
Olive Oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Cut the potato (unpeeled) in half. Place, cut-side down on a lined oven tray. Drizzle with olive oil and season. Bake for, 35-40 minutes or until crisp and tender.
Heat a drizzle of olive oil in a large frying pan over a high heat. Add the diced bacon and sliced mushrooms and cook until lightly coloured, 4-5 minutes. Reduce the heat to low and add the garlic paste (see ingredients) and butter and cook until fragrant, 1 minute. Remove from the heat and stir through the sour cream. Season to taste.
While the mushrooms are cooking, slice the cucumber into rounds. In a medium bowl, combine the cucumber, mixed salad leaves and balsamic vinaigrette dressing.
Divide the jacket potato between plates. Top with the bacon, mushroom and sour cream topping. Sprinkle over the grated Parmesan cheese. Tear over the parsley. Serve with the cucumber salad.
