A generous handful fresh parsley, finely chopped (save half for garnish)
Salt and pepper
At least 250g portabellini mushrooms
200-300g broccolini spears
Olive oil, for drizzling
Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender. Drain and set aside.
Make the garlic butter drizzle: mix the butter, oil, garlic, lemon rind and parsley in a medium jug or bowl and season with salt and pepper. Set aside.
Arrange the potatoes in a large oven tray, then use the back of a spoon to gently crack them. Add the mushrooms & broccolini, then drizzle with the butter mixture and season with salt and pepper. Bake in a preheated oven at 220°C for 15 minutes or until the potatoes are golden brown. Scatter with parsley and serve at once.
Mushroom-Stuffed Baked Potatoes (Serves 4)
4 large potatoes
500g brown mushrooms, sliced
2 shallots, thinly sliced
Handful fresh thyme
1 Tbsp butter
Sea salt and black pepper
Crème fraîche to serve
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.