Boscaiola Jacket Potatoes Recipe

Recipe By Slurrp

Boscaiola Jacket Potatoes are a hearty and delicious dish that is perfect for a comforting dinner. The potatoes are baked until tender and then filled with a creamy and flavorful boscaiola sauce made with mushrooms, bacon, cream, and Parmesan cheese. The stuffed potatoes are then topped with more cheese and baked until golden and bubbly. Serve this dish with a side of steamed vegetables or a fresh salad for a complete meal.

4.5
16 Rating -
Rate
Non Vegdiet
1hr 45minstotal
20minsPrep
1hr 25minsCook
1hr 45m.total
20m.Prep
1hr 25m.Cook
Boscaiola Jacket Potatoes
plan
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ingredients serve

Ingredients for Boscaiola Jacket Potatoes Recipe

  • 0.67 Large Baking Potatoes
  • 0.67 Slices Bacon, Chopped
  • 1.33 ounce Mushrooms, Sliced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Dried Thyme
  • 0.17 cup Heavy Cream
  • 0.08 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as needed Optional Garnish: Fresh Herbs

Directions: Boscaiola Jacket Potatoes Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F and line a baking sheet with foil.
  • STEP 2.Scrub the potatoes clean and prick them all over with a fork.
  • STEP 3.Place the potatoes on the prepared baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
  • STEP 4.While the potatoes are baking, prepare the boscaiola sauce by cooking the bacon in a skillet until crispy.
  • STEP 5.Remove the bacon from the skillet and set aside. In the same skillet, cook the mushrooms until golden and tender.
  • STEP 6.Add the garlic, thyme, cream, and Parmesan cheese to the skillet. Cook until the sauce thickens slightly.
  • STEP 7.Once the potatoes are cooked, slice them open and fluff the insides with a fork.
  • STEP 8.Divide the boscaiola sauce among the potatoes and top with the reserved crispy bacon and additional Parmesan cheese.
  • STEP 9.Return the stuffed potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and golden.
  • STEP 10.Remove from the oven and let the stuffed potatoes cool for a few minutes before serving.

Cooking Tips

  • Feel free to add other vegetables such as peas or spinach to the boscaiola sauce for extra flavor and nutrition.
  • If you prefer a vegetarian version, you can omit the bacon and use vegetable broth instead of chicken broth.
  • Garnish the stuffed potatoes with fresh herbs such as parsley or chives before serving.

Storage and Serving

  • Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the stuffed potatoes in a preheated oven at 350°F for about 15 minutes, or until heated through.
  • Serve the stuffed potatoes hot, either as a main dish or as a side dish with grilled steak or chicken.
Nutrition
value
142
calories per serving
4 g Fat5 g Protein21 g Carbs5 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    5g
  • Carbs
    21g
  • Fiber
    5g

MacroNutrients

  • Carbs
    21g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    21mg
  • Iron
    2mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    40mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    < 1mg
  • Phosphorus
    118mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp