A jacket potato with mushrooms and crispy ham is a delicious side dish. Few ingredients, but lots of flavour.
The main thing:
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Heat the oven at 200 celsius/400 fahrenheit.
Wash and clean the potatoes, remove excess water with paper towels and wrap them up individually in aluminium foil.
Bake the potatoes in the oven for approximately 45 minutes. The exact cooking time will depend on the size of the potatoes. You can use a fork to pierce the skin and check if they are fully cooked.
Meanwhile, clean the mushrooms with a mushroom brush or paper towels. Cut them into small pieces. Cut the slices of ham into thin strips and heat a little olive oil in a medium-sized frying pan.
Cook the mushrooms together with the thyme at a high temperature until they turn a delicious golden-brown colour. Add the strips of ham and cook everything a little longer. Remove the thyme sprigs and adjust the flavour of the dish with pepper.
Take the potatoes out of the aluminium foil and cut off the ends. Use a small (tea)spoon to remove the inside of the potato. Season this part of the potato with pepper and a little salt. Do not use too much salt, because the ham already flavours the dish with its salt.
Divide the fried mushrooms and ham over the potatoes and put them on a baking sheet or in an oven dish.
Bake the jacket potatoes for another 10 minutes in the oven, or until the ham is crispy and the potatoes have heated up again. Serve immediately with a tablespoon of crème fraîche or sour cream. Enjoy!