Twice Baked Potatoes
Over a year ago
1,048 views
Ingredients
- 4 baking powder
- 25g Butter
- 1 onion chopped
- 1 green pepper. chopped
- 4 Rashers of Bacon
- 175g button mushrooms
- 225g Cheddar Cheese . grated
- 1 tbsp Wholegrain Mustard
- 2 tbsp Natural Yoghurt
- Black pepper
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
1. Preheat oven to 220oC. Wash potatoes, then prick with a fork. Bake for 1 hour.
2. Meanwhile, melt butter in a large frying pan over a gentle heat. Add onion, green pepper and bacon. Cook for 3-4 minutes. Add mushrooms and cook for a further 3 minutes, or until the vegetables are just tender. Remove from the heat.
3. Cut potatoes in half. Scoop out flesh into a large bowl. Mash with a fork. Add mushroom mixture, half the cheese, the mustard, yoghurt and black pepper. Mix thoroughly.
4. Spoon mixture back into skins. Put on a baking sheet and sprinkle over the remaining cheese.
5. Return potatoes to the oven. Bake for 20 minutes, or until filling is heated through and cheese is golden.
Comments (0)