- 0:20 Prep
- 1:25 Cook
- 6 Servings
- Capable cooks
Serve boscaiola sauce on jacket potatoes for an easy dinner time treat.
Ingredients
- 6 large Sebago 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
Method
- Step 1Preheat 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 2Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
- Step 3Meanwhile, 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 4Using 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.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1576 kj
Energy
22.6g
Fat Total
11.2g
Saturated Fat
6g
Fibre
10.7g
Protein
43mg
Cholesterol
327mg
Sodium
29g
Carbs (total)
All nutrition values are per serve
Notes
Prick potatoes all over with a fork. Microwave on HIGH (100%) for 6 minutes. Transfer to a baking tray. Cook in the oven for 30 minutes or until golden and tender. Sebagos are the best choice for jacket potatoes. You could also use pontiac, kestrel, desiree or, for something unique, try royal blue.
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas
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