CHEESEY BAKED POTATO WITH MUSHROOMS

Easy, cheesy baked potato with umami mushroom deliciousness. The only time constraint is allowing an hour to prebake the potato, but the oven is doing the work while you can do something else.

serves 4

4 large Sebago potatoes, about 350g-400g each

2 tablespoons extra virgin olive oil, plus extra for brushing

2 large shallots, finely sliced

2 garlic cloves, chopped

200g Mushroom Forestry mixed mushrooms, sliced, stems removed from any shiitakes

125ml (½ cup) thickened cream, or Blue Bay Kefir

Sea salt flakes

Black pepper

½ cup finely grated aged cheese like a cheddar, pecorino or Main Ridge Dairy Caprino

2 tablespoons chopped flat leaf parsley

50g Main Ridge Dairy Capriole, cut into rounds (optional)

Southern Seagreens Furikake, for sprinkling (optional)

Preheat the oven to 190°C (170°C fan-forced).

Place the potatoes on a baking tray and cook for an hour, or until tender in the centre when pierced with a skewer (there should be no resistance). Remove from the oven and set aside for 15 minutes to cool a little, leaving the oven on.

Meanwhile, heat the oil in a heavy based medium frying pan over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally until softened. Add the garlic and mushrooms and cook for a further 8-10 minutes until mushrooms have softened and just catching on the base but not burning. Pour in the cream, stirring until bubbles appear then remove from the heat. Season with salt and a grinding of pepper.

Cut the potatoes across-ways in half and scoop out the flesh into a bowl, leaving about 3mm around the edges. Place the potato shells skin side down to the baking tray. Brush the inside and outside of each shell lightly with the extra olive oil on. Return to the oven

for 10 minutes. Mash the potatoes then stir in the parsley and half the cheese. Stir in the mushroom mixture to combine well.

Remove potato shells from the oven. Pile the shells with the potato mixture, Sprinkle the tops with remaining cheese. Bake for 8 minutes, then top with slices of Capriole, if using. Return to the oven and bake for a further 5-7 minutes, until potato is heated through and cheese has melted.

Serve hot with a green salad.

Recipe by Fiona Hammond, July 2025