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- Curtis Stone's stuffed jacket potatoes with gruyere and mushrooms
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- High in protein
- High in dietary fibre
- No added sugar
- Seafood free
- Shellfish free
- Wheat free
- Sesame free
- Gluten free
- Egg free
These stuffed jacket potatoes are a must-try meal. Filled with ham, cheese and mushrooms, they’re a delicious dinner idea for cooler nights.
- Serves44
- Cook time1 hr 15 mins1 hour 15 minutes
- Prep time20 mins20 minutes, + 10 mins cooling time
- + 10 mins cooling time
Ingredients
- 5 thyme sprigs
- 4 (about 280g each) brushed potatoes, scrubbed
- 2 tsp olive oil
- 30g butter
- 200g brown mushrooms, sliced
- 1 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, divided
Nutritional information
Per Serve: Energy: 2351kJ/562 Cals (27%), Protein: 21g (42%), Fat: 32g (46%), Sat fat: 19g (79%), Carb: 41g (13%), Sugar: 4g (4%), Fibre: 8g (27%), Sodium: 623mg (31%).
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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 withwatercress leaves.
Recipe tip
COOK. STORE. SAVE.
Smart swap: If you don’t have any gruyère for this recipe, Swiss cheese or tasty cheddar will work just fine.
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Curtis Stone's stuffed jacket potatoes with gruyere and mushrooms
- Serves44
- Cook time1 hr 15 mins1 hour 15 minutes
- Prep time20 mins20 minutes, + 10 mins cooling time
- + 10 mins cooling time
Ingredients
- 5 thyme sprigs
- 4 (about 280g each) brushed potatoes, scrubbed
- 2 tsp olive oil
- 30g butter
- 200g brown mushrooms, sliced
- 1 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, divided
Description
These stuffed jacket potatoes are a must-try meal. Filled with ham, cheese and mushrooms, they’re a delicious dinner idea for cooler nights.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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 withwatercress leaves.
