Ham & Wild Mushroom Baked Potatoes

Ham & Wild Mushroom Baked Potatoes

Prep Time


Cook Time


Total Time





  • 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.


  • 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 hot out of the oven.


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