Baked Potatoes, Mushrooms & Biltong
- 4 large potatoes, boiled until soft in the centre – but not mushy
- Olive Oil
- 1 small onion, sliced
- 250g button mushrooms
- 1 sprig rosemary
- 250 ml sour cream
- 125ml chicken stock (5 ml Ina Paarman’s stock powder and 125 ml water)
- Pinch paprika
- Salt and Pepper to taste
Preheat the oven to 220°C and prick a few holes in the cooked potatoes, sprinkle with olive oil, salt and pepper.
Roast for 20 minutes.
Sauté 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 to taste. 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.