Jacket Potato with Spinach & Mushroom Cream Recipe
Crispy jacket potatoes topped with sautéed mushrooms and spinach in a mustard and crème fraîche sauce, accompanied by thyme-roasted cherry tomatoes.
Ingredients
Potatoes
- black pepper (to taste)
- 10 grams butter
- 2 whole baking potatoes
- salt (to taste)
Sauce
- 15 grams butter
- 90 ml crème fraiche
- 2 cloves garlic
- 300 grams mushrooms
- 1 whole onions
- 200 grams Spinach
- 0.5 tsp english mustard
- salt (to taste)
- black pepper (to taste)
Tomatoes
- 1 tsp balsamic vinegar
- 200 grams cherry tomatoes
- 0.5 tbsp olive oil
- 3 sprig fresh thyme
Instructions
- set the oven to 180C 350F or gas mark 4, wash the potatoes, prick the potatoes, place in the microwave, cook for 8 minutes, place in the oven for 10 minutes
- wash the cherry tomatoes, place the cherry tomatoes in an oven proof dish with a spot of olive oil, add the thyme, bake for 8 to 10 mins
- wash and slice the mushrooms, peel and chop the onion(s) finely, peel and crush the garlic using the garlic crusher or chop finely, heat the frying pan, add the butter, add the onion and garlic to the frying pan, cook until soft
- add the mushrooms to the frying pan, cook for 3 to 4 mins, cook until golden brown, add the spinach, cook the spinach until it wilts if using fresh if using frozen just heat through
- add the creme fraiche to the frying pan, cook for a minute or two, add the mustard, cook for a minute or two, season with salt and pepper, set a side
- remove the tomatoes from the oven, mix the balsamic vinegar with the remaining oil, add to the tomatoes, return to the oven, cook for 2 to 3 minutes
- remove the potatoes from the oven, cut the potato in half, add some butter, season with salt and pepper
- add the spinach and mushroom to the jacket potato
- remove the tomatoes from the oven, place the tomatoes on the plate
- add the jacket potato to the serving dish
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