Ingredients
- 6 large Vivaldi potatoes, scrubbed
- 1 1/2 tablespoons extra virgin olive oil
- 25g butter
- 1 small eschalot, finely chopped
- 4 shortcut bacon rashers, trimmed, thickly sliced
- 400g button mushrooms, sliced
- 2 garlic cloves, crushed
- 2 teaspoons plain flour
- 2/3 cup pure cream
- 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
Directions
- Step 1
Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place potatoes on prepared tray. Drizzle with 1 tablespoon oil. Season well with salt and pepper.
- Step 2
Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
- Step 3
Meanwhile, heat butter and remaining oil in a frying pan over medium-high heat. Add eschalot and bacon. Cook for 5 minutes or until bacon is golden and crisp. Add mushroom. Cook for 4 to 5 minutes or until just tender. Stir in garlic. Cook for 1 minute. Add flour. Stir to coat. Stir in cream. Reduce heat to medium-low. Simmer for 2 to 3 minutes or until slightly thickened. Remove from heat. Stir in 1/2 the parsley. Season with salt and pepper.
- Step 4
Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Top with mushroom mixture. Sprinkle with remaining parsley. Serve.
Serving size: 6
Recipe courtesy of taste.com.au