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  • Recipes
  • Twice-Baked Potatoes with Oyster Mushrooms
Twice-Baked Potatoes with Oyster Mushrooms

By OcadoLife
Food writer Alissa Timoshkina gives the jacket spud a glow up in her Twice-Baked Potatoes with Oyster Mushrooms, infusing this warming classic with Eastern European ingredients. Pancetta, sticky onions, soured cream and…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 4 large baking potatoes, scrubbed, dried and pricked
  • 1 good drizzle olive oil
  • 2 tbsp salted butter
  • 100g smoked pancetta, diced
  • 1 onion, finely sliced
  • 150g oyster mushrooms, chopped
  • 6 tbsp soured cream
  • 50g mature cheddar or gruyère, grated
  • 4 tbsp (approx.) finely chopped dill

Method

5 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Drizzle the potatoes with a little oil and rub into the skin. Bake for 1 hr or until cooked through; set aside to cool slightly.

  2. Step 2

    Meanwhile, melt the butter in a pan over medium heat. Add the pancetta; cook for 5-8 mins until crispy. Set aside on a plate. Add the onion; fry in the pancetta oil for 5 mins. Tip in the mushrooms and cook for 10 mins more until softened and golden; season.

  3. Step 3

    Slice each potato in half lengthways. Scoop out most of the flesh into a bowl, leaving a thin wall inside the skins.

  4. Step 4

    Mash the potato with the soured cream and half the cheese; add the onion and mushrooms, pancetta and dill.

  5. Step 5

    Stuff the potato skins with the mixture; scatter over the remaining cheese. Return to the oven at the same temp for 15-20 mins.