Curtis Stone's stuffed jacket potatoes with gruyere and mushrooms
These stuffed jacket potatoes are a must-try meal. Filled with ham, cheese and mushrooms, they’re a delicious dinner idea for cooler nights.
Note: + 10 mins cooling time
- 5 thyme sprigs
- 4 (about 280g each) brushed potatoes, scrubbed
- 2 tsp olive oil
- 30g butter
- 200g brown mushrooms, sliced
- 1 small leek, pale section only, thinly sliced
- 80g sliced ham, torn
- 2/3 cup (160g) sour cream
- 1/4 cup (20g) finely grated parmesan
- 3/4 cup (90g) grated gruyère or Swiss cheese, divided
Preheat oven to 200°C (180°C fan-forced). Strip leaves from thyme sprigs and finely chop (reserve the stems). Place thyme stems on a large baking tray with the potatoes. Drizzle with oil and season with salt and pepper. Use a small sharp knife to pierce each potato. Bake for 1 hour or until a small sharp knife easily slips through the centre of each potato. Set aside for 10 mins to cool.
Meanwhile, in a large frying pan over medium heat, melt the butter. Add the mushrooms and leek. Cook, tossing occasionally, for 8 mins or until mushrooms are tender. Season. Stir in the chopped thyme and cook for 30 secs.
Use a small sharp knife to cut the top off each potato. Carefully scoop out the flesh from each potato, keeping the potato skins intact, and transfer to a large bowl. Use a fork to mash the potato flesh. Stir in the mushroom mixture, ham, sour cream, parmesan and 1/2 cup (60g) gruyère or Swiss cheese. Season.
Spoon the mushroom mixture into the potato skins. Spoon any leftover filling over the potato tops. Sprinkle with the remaining gruyère or Swiss cheese. Bake for 10-15 mins or until the cheese melts. Season.
Serve with watercress leaves.
If you don’t have any gruyère or Swiss cheese for this recipe, tasty cheddar will work just fine.