Description
Crispy baked hasselback potatoes with indulgent tasting garlic mushrooms.
Syn-free
Healthy extra: A
Ingredients
Scale
- 2 large baking potatoes
- 4 Dairylea Light triangles
- 40 g reduced fat cheddar
- 1 pack mushrooms (I use chestnut)
- 3 cloves garlic (finely chopped)
- 1/2 cup vegetable stock
- Frylight
- Parsley to garnish
Instructions
- Preheat the oven to 180°C
- Wash the potatoes then carefully make small vertical slits, 2mm apart, three quarters of the way down each potato, all the way along.
- Place the potatoes on a baking tray and spray all over with frylight. Season with salt and pepper and put in oven for 45 minutes.
- Finely chop your garlic, and roughly chop the mushrooms. When potatoes are about 10 minutes away from being ready, spray a frying pan with frylight and gently fry the mushrooms for 3-4 minutes, stirring to keep them moving. Turn the heat up, add the garlic, and stir fry for 30 seconds until you can smell the garlic.
- Add the vegetable stock to the hot pan, and then stir in your dairlylea triangles until they melt into the sauce.
- Add salt and pepper to taste, and either remove from the heat, or allow to bubble a little if it looks like they are too liquidy. The sauce should be creamy not watery.
- Remove the potatoes from the oven and put into the dishes that you are going to serve them in. Spoon over the mushroom mixture, sprinkle over the cheddar, and put under the grill for 5 minutes to melt the cheddar.
- Serve with plenty of chopped parsley.
Notes
You could also add some friend bacon pieces to make this even more tasty!
- Prep Time: 10 minutes
- Cook Time: 50 minutes