Serves 4
4 large baking potatoes
3 ounces of butter
1 large clove of garlic, peeled and minced
5 1/2 ounces mushrooms, sliced
1 TBS snipped fresh chives
2 TBS chopped fresh flat leaf parsley
salt and black pepper
6 ounces of double cream
4 T grated strong cheddar cheese
4 T chopped lightly toasted walnuts to garnish
fresh mixed salad to serve
Preheat the oven to 190*C/375*F. Scrub the potatoes and then prick the skins several times with a fork. Place right on the rack in the oven and bake for 1 1/4 hours, or until cooked through. (they should give when lightly pressed) About five minutes before the end of the cooking time, heat the butter in a frying pan until it begins to foam. Add the garlic and mushrooms and cook, stirring, until the mushrooms are tender and beginning to brown. Remove from the heat and set aside.
Remove the potatoes from the oven. Cut in half lengthwise. Carefully scoop out the flesh into a bowl, leaving the skins intact. Add the remaining butter to the potato and mash well. Season to taste with salt and pepper. Stir in the herbs and the mushroom mixture. Spoon the mixture back into the potato shells. Place in a baking dish. Spoon the cream over top and then sprinkle the cheese evenly over. Return to the oven and bake for a further 10 minutes. Remove from the oven and scatter the walnuts over top. Serve with a mixed salad if desired.
http://sites.google.com/site/oakcottagerecipes/jacket-potatoes-with-cream-and-walnuts
photos here
4 large baking potatoes
3 ounces of butter
1 large clove of garlic, peeled and minced
5 1/2 ounces mushrooms, sliced
1 TBS snipped fresh chives
2 TBS chopped fresh flat leaf parsley
salt and black pepper
6 ounces of double cream
4 T grated strong cheddar cheese
4 T chopped lightly toasted walnuts to garnish
fresh mixed salad to serve
Preheat the oven to 190*C/375*F. Scrub the potatoes and then prick the skins several times with a fork. Place right on the rack in the oven and bake for 1 1/4 hours, or until cooked through. (they should give when lightly pressed) About five minutes before the end of the cooking time, heat the butter in a frying pan until it begins to foam. Add the garlic and mushrooms and cook, stirring, until the mushrooms are tender and beginning to brown. Remove from the heat and set aside.
Remove the potatoes from the oven. Cut in half lengthwise. Carefully scoop out the flesh into a bowl, leaving the skins intact. Add the remaining butter to the potato and mash well. Season to taste with salt and pepper. Stir in the herbs and the mushroom mixture. Spoon the mixture back into the potato shells. Place in a baking dish. Spoon the cream over top and then sprinkle the cheese evenly over. Return to the oven and bake for a further 10 minutes. Remove from the oven and scatter the walnuts over top. Serve with a mixed salad if desired.
http://sites.google.com/site/oakcottagerecipes/jacket-potatoes-with-cream-and-walnuts
photos here