HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Bacon, Mushroom & Sour Cream Jacket Potatoes
Easy Bacon, Mushroom & Sour Cream Jacket Potatoes

Easy Bacon, Mushroom & Sour Cream Jacket Potatoes

with Parmesan Cheese & Cucumber Salad

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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!

Tags:EasyNot Suitable for CoeliacsQuick PrepNaturally Gluten-FreeUnder 650kcal

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

diced bacon

(May be present Soy)

1 punnet

sliced mushrooms

½ packet

garlic paste

1 packet

sour cream




1 bag

mixed salad leaves

1 tub

balsamic vinaigrette dressing

1 packet

grated Parmesan cheese


1 bag


Not included in your delivery

Olive Oil

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2716 kJ
Fat38.8 g
of which saturates17.5 g
Carbohydrate46.4 g
of which sugars8 g
Protein24.7 g
Sodium861 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.