Mushroom Stuffed Baked Potatoes
4 large potatoes
500g brown mushrooms, sliced
2 shallots, thinly sliced
Handful fresh thyme
1 Tbsp butter
Sea salt & black pepper
Preheat oven to 180˚C.
Rub potatoes with olive oil and season with salt. Prick them a few times with a fork and place on a baking tray. Bake in the oven for 60 – 90 minutes or until tender.
In a large frying pan add a drizzle of olive oil and the sliced shallots. Once the shallots are tender add the mushrooms.
(Cook the mushrooms in batches if necessary so they do not sweat)
Season the shallots and mushrooms with salt, pepper and a few sprigs of thyme.
Finally add the butter and glaze the mushrooms. Remove from the heat.
Carefully slice open the baked potatoes and squeeze them to create a cavity.
Divide the mushroom mixture between the potatoes and serve with a dollop of crème fraîche.