Twice-Baked Potatoes with Oyster Mushrooms
By OcadoLife
Published on 16 September 2025
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 flecks of dill are joined by a glorious cheesiness – a combination that works brilliantly served alongside any roast meat. Delicious as a side or light lunch. Time and servings
1 hr 30 minsTotal time
8Servings
15 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 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
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.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.Step 3
Slice each potato in half lengthways. Scoop out most of the flesh into a bowl, leaving a thin wall inside the skins.Step 4
Mash the potato with the soured cream and half the cheese; add the onion and mushrooms, pancetta and dill.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.