This is a dish that reminds me of beautiful Ireland where I used to live. Granted, there would probably be bacon in the recipe if you ordered this in an Irish pub but it’s still the same soft, comforting goodness. If eating a potato as the main star of your meal seems wrong to you, make some meat with it but I am perfectly happy appreciating the tuber just as it is.
4 large potatoes
2 large mushrooms
2 spring onions
3 Tbsp olive oil
salt, pepper, paprika, cayenne pepper and marjoram (you can use oregano if you don’t have marjoram)
Preheat your oven to 200C/395F.
You need to cover the washed and unpeeled potatoes with olive oil. I don’t like touching oily things, so I just pour 1 Tbsp of oil into a plastic bag and toss the potatoes in it until uniformly covered.
Put the greasy bulbs on a baking tray and into the oven for 1 hour or until tender. Nobody said it’s going to be quick.
Slice the spring onion and mushrooms and set aside.
In a big bowl mix the rest of your oil, spices and chopped spring onion.
Once the potatoes are baked and the knife goes into their flesh without much effort, start with cutting off a flat section off the top. This is when I always burn my fingers because I just cannot wait to get to work. Try to learn from my mistakes and let the potatoes cool for 10 minutes at least.
Next, spoon out the potato flesh into the bowl of spices and spring onions. Be careful not to make a hole in the bottom of your potato but if you do, don’t fret. Use my trick (in the photo) and put the skin from the top of the potato in the bottom, to reinforce it.
Mash and blend the mixture in the bowl and you’re ready to start stuffing the potatoes with it. Try the mixture first, to make sure that it’s as delicious as you’d like it to be. For a finishing touch, place mushroom slices in the soft mash.
Bake for another 30 minutes in 200C/395F.
I served mine with steamed vegetables. This amount serves 4.
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