Baked Potatoes with Smoky Chipotle Mushrooms

The humble baked potato is so underrated. Whether you stuff it full or simply slather it with butter, it is amazing. It feeds the carb craving in a (sort) healthy way. 

There are days when you just don’t feel like cooking dinner and this is the perfect meal to make on those days. It is quick, delicious and will be a crowd pleaser every time!

Baked Potatoes with Smoky Chipotle Mushrooms

The South African Mushroom Farmers' Association
Servings 6


  • 6 large potatoes
  • 500 g mixed white button & portabellini mushrooms sliced
  • 4 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp chipotle flakes
  • 1 tsp liquid smoke
  • 250 g crème fraîche
  • 20 g chives
  • chopped
  • Juice & zest of 1 lemon
  • Salt & pepper
  • Fresh dill for serving


  • Preheat oven to 180 ̊C .
  • Using a fork-prick several steam holes into all the potatoes. Rub the potatoes all over with half of the olive oil. Season well with salt and pepper. Place potatoes into oven directly on oven rack. Roast for 60-75 minutes until potatoes are tender. Set aside.
  • Whisk together crème fraîche, chives and lemon zest. Season with salt, pepper and lemon juice to taste. Keep in the fridge.
  • In a large sauté pan, add the remaining olive oil. Season with paprika, chipotle flakes, salt and liquid smoke. Fry the mushrooms on high heat until they are golden brown.
  • To assemble the stuffed potatoes slice them down the middle. Scoop a dollop of flavoured crème fraîche into the centre of each one. Top with a generous amount of smoky mushrooms and finish with fresh dill.

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