Mushroom Stuffed Potato Recipe

The South African staple is getting the glory its due on National Baked Potato Day on 19 August.

This versatile vegetable, besides being delicious in bakes, pies, stews and soups or simply in some foil with onion on the braai, is also full of nutrients. No wonder we love it so much.

Put that banana aside because potatoes contain more potassium, which is an electrolyte used for muscle functioning. A better excuse to indulge in that potato bake after a good run! Plus their complex carbohydrate profile replenishes the body with energy.

Don’t let the rumours fool you.

Potatoes are fat and cholesterol free and contain 110 calories per serving. What’s more, they’ll set your skin glowing with antioxidant rich Vitamin C, which aids collagen production and iron absorption. And they look really good drenched in a cheese sauce.

So whether you like ‘em plain, baked, roasted, or braaied, enjoy this humble vegetable on 19 August.

Mushroom Stuffed Potato Recipe

Serves: 4 | Time: 40 mins 

  • 50ml olive oil
  • 1 onion, finely chopped
  • 250g lean lamb mince
  • 250g button mushrooms, chopped and pan fried
  • 2 carrots, peeled and grated
  • 1 tomato, cubed
  • 10ml tomato paste

Method

  1. Hollow out the potatoes and set the filling aside.
  2. Heat the oil in a sauce pan and add the onion and fry until glossy. Add the mince and allow to brown.
  3. Add the mushrooms, carrots, tomato and tomato paste. Season to taste with salt and black pepper
  4. Fill the potatoes with the filling and place onto a baking sheet and place into a preheated oven for 10 minutes at 180 degrees
  5. Serve while still hot.

Cooks tip: Use the filling to make croquets, Mush the potato, add 100ml grated cheese, 20ml grated parmesan cheese, 1 egg yolk and season with salt and black pepper. Form into small cylinders. Dip in egg them bread crumbs then shallow fry.

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