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
