Yes B.O.C – The Bits of Carey Spud/potato/tato! ha ha ha!
This is a quick and delish weeknight dins for you! A few nights ago I felt like a mushroom “stroganoff-y” dish, but wasn’t in the mood to eat rice or pasta with it, instead, I did cheat’s baked potatoes. These squishy potatoes were topped with mushrooms in sour cream and biltong shavings – for the “meaty” bit – leave it out if you like, but it was rather scrummy if I do say so myself! Also try with sweet potatoes- it’s a great combination of sweet, sour and salty. As always in this blog…quick, quick, quick and yummy too! Promise!
What you will need:
4 large potatoes, boiled until soft in the centre – but not mushy
salt and pepper
1 small onion, sliced
200 – 250 g button mushrooms
1 sprig rosemary
1 tub(250 ml) sour cream
125 ml chicken stock(5 ml Ina’s stock powder with 125 ml water)
pinch of paprika
salt and pepper to taste
Preheat then oven to 220 degrees celius.
Prick a few holes in the cooked potatoes, sprinkle with olive oil, salt and pepper. Roast for 20 minutes.
Saute the onions until golden and soft, add the mushrooms in batches and fry until browned or until the liquid has cooked away.
Over medium heat stir in the cream and stock and simmer gently for +- 5 minutes. Adjust seasoning if need be. This can be made in advance and reheated too!
Remove the potatoes from the oven – the skin should be crisp with a soft centre. Cut each one and squash open.
Top with creamed mushrooms and end off with some biltong and black pepper.
Squishy, mushy goodness! mmm…