Mushrooms and tofu are a nutritious meat alternative, they have a satisfying texture and delicious taste. You can use any mushrooms in this tasty stir-fry – the more variety the better. Look for those that are firm, plump and clean for optimum freshness.
Preparation: 10-15 minutes
Cooking: 10 minutes
Total: 25 minutes
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons finely chopped fresh rosemary or ½ teaspoon dried rosemary, crushed
½ teaspoon sea salt
½ teaspoon black pepper
1 cup (125 g) shredded Cheddar cheese
3 bacon rashers, cooked and crumbled
2 spring onions, chopped
sour cream to serve
Cut each potato lengthways into 4 wedges. Cut away potato flesh, leaving 6mm on the potato skins. Place skins on a microwave-safe plate. Microwave skins, uncovered, on high for 8 - 10 minutes or until tender.
With hood closed, preheat a hotplate or grill rack with roasting dish to medium heat. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
Place the potatoes, skin side up on the hotplate and cook over direct heat, uncovered, for 2 - 3 minutes or until lightly browned. Move the potatoes onto the warming rack and cook over indirect heat for another 2 minutes. Top with cheese. Cover with hood and cook over indirect heat for 2 - 3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
For a vegetarian version, substitute bacon with ½ cup (75 g) pine nuts.