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Boscaiola jacket potatoes


  • 6 large Sebago potatoes, scrubbed
  • 1 1/2 tablespoons extra virgin olive oil
  • 25g butter
  • 1 small eschalot, finely chopped
  • 4 shortcut bacon rashers, trimmed, thickly sliced
  • 400g button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 2 teaspoons plain flour
  • 2/3 cup pure cream
  • 2 tablespoons roughly chopped fresh flat-leaf parsley leaves


  • Step 1 - Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place potatoes on prepared tray. Drizzle with 1 tablespoon oil. Season well with salt and pepper.
  • Step 2 - Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
  • Step 3 - Meanwhile, heat butter and remaining oil in a frying pan over medium-high heat. Add eschalot and bacon. Cook for 5 minutes or until bacon is golden and crisp. Add mushroom. Cook for 4 to 5 minutes or until just tender. Stir in garlic. Cook for 1 minute. Add flour. Stir to coat. Stir in cream. Reduce heat to medium-low. Simmer for 2 to 3 minutes or until slightly thickened. Remove from heat. Stir in 1/2 the parsley. Season with salt and pepper.
  • Step 4 - Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Top with mushroom mixture. Sprinkle with remaining parsley. Serve.

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