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!
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3
potato
1 packet
diced bacon
(May be present: Soy. )
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
Olive Oil
20 g
butter
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.