Serve hot out of the oven.
Ham & Wild Mushroom Baked Potatoes
Ingredients
- 500g Eskort Mini Picnic Ham, thinly sliced
- 300g wild mushrooms
- 45ml (3 tbsp) garlic, chopped
- 30ml (2 tbsp) thyme, chopped
- 60ml (¼ cup) whisky
- 4 potatoes, boiled
- 45ml (3 tbsp) olive oil
- 250ml (1 cup) Royal Ashton cheese, grated
- 5ml (1 tsp) salt and pepper
- Allergens
- This recipe contains dairy (lactose) and soya (soy).
- Substitutions
- Royal Ashton Cheese (lactose): Use vegan cheese.
- Eskort Mini Picnic Ham (soy): Use thin slices of pan-fried pork fillet.
Method
- Preheat the oven to 190°C.
- In a frying pan over high heat, add olive oil and fry the mushrooms, garlic, thyme and whisky until the mushrooms are golden.
- Cut each potato in half and top each half with sliced ham, fried mushrooms and grated cheese.
- Season with salt and pepper and bake for 10
Serve
View more
Smoked Gammon with Cranberry, Orange & Clove Glaze
The best way to keep warm this winter is with a hearty soul-warming & #JustDelicious soup!
BBQ Pastrami Roast, served with apple and cider gravy, roasted butter salad and sauteed greens.
Porchetta Wrapped in Bacon, served with salsa verde, glazed carrots and bulgur wheat salad.
Bacon And Tomato Sheet Pan Gnocchi
Bacon And Cheese Croissant Bake
Airfryer Sausage, Corn And Cheese Frittata
