Can the humble spud take on a sophisticated new personality? Let’s find out, with a tantalizing new take on the baked potato that will leave you craving more.
From French fries to salad, the potato is a well-loved and versatile staple, if somewhat plain. We’ve upped the excitement factor on this familiar standby by reinventing the classic baked potato. With savoury wild mushrooms, sweet roasted tomatoes, and a touch of white wine, it’s a flavour-packed twist on an old favourite.
4 medium potatoes (250g each)
4 cloves garlic
Half an onion (150g)
½ tsp thyme
2 cups wild mushrooms (250g)
2 tbsp butter (30g)
3 tbsp dry white wine (45g)
2 heads of lettuce (300–350g each)
1 container of plain yogurt (200g)
4 medium tomatoes
Salt and black pepper to taste
1. Rinse the potatoes and tomatoes. Slice the tomatoes (1 cm). Place the potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Take the potatoes out and cut a cross on top of each one. Coat with olive oil. Preheat oven to 200° C. Place the potatoes and tomatoes on a baking sheet and bake for 30 minutes.
2. Mince the garlic and slice the onion. Fry the onion with the melted butter. Add the thyme, garlic, and mushrooms, and stir-fry on high heat for 5 minutes. Add ½ tsp salt and black pepper, and top with the white wine. Stir-fry until the sauce thickens.
3. Sprinkle salt on the baked potatoes; place in a serving dish with the tomato slices and lettuce. Top each potato with the mushroom mixture and 2–3 tbsp of natural yogurt.
Photography by Hsuyi Shih