Parilla Fresh

Last Updated: 10/3/2006

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MUSHROOM, CRUNCHY COMBO & BACON JACKET POTATOES

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Serves 4

Cooking time: 15 minutes

4 large potatoes
3 trimmed and finely sliced bacon rashers
1 clove crushed garlic
2 chopped spring onions
1 teaspoon chopped fresh thyme
2 cups sliced button mushrooms
1 punnet (200g) Parilla Fresh crunchy combo sprouts
3/4 cup (185g) low-fat sour cream
2 tablespoons chopped fresh parsley
Grated low-fat cheese.

Scrub 4 large potatoes clean, dry and pierce all over with fork.
Bake in microwave for approximately 10 minutes, or until tender; test with skewer.
Let stand for 2 min; cut a cross in top of potato and squeeze gently from the base to open.

Topping

Fry 3 trimmed and finely sliced bacon rashers in a non-stick frying pan until lightly golden, add 1 clove crushed garlic, 2 chopped spring onions, 1 teaspoon chopped fresh thyme and 2 cups sliced button mushrooms.
Cook over high heat for 3-4 minutes or until the liquid has evaporated. Add 1 punnet (200g) crunchy combo sprouts, 3/4 cup (185g) low-fat sour cream and season well.
Reduce the heat to low and cook a further 1minute. Stir in 2 tablespoons chopped fresh parsley, spoon the mixture onto each potato.
Sprinkle with extra chopped parsley and grated low-fat cheese.