Creamy Mushroom Potatoes

In Russia and across Eastern Europe, you find smetana – a sour cream that in taste and texture is like a savoury crème fraiche. And lots of mushrooms. And lots of dill. And they combine all of these into a delicious topping for a baked potato. If you can’t find any actual smetana, here’s a quick and super simple carbohydrate-based recipe – with an Eastern flavour

Preparation time: 5-10 minutes before cooking, 20 minutes during
Cooking time: 1-1¼ hours
Serves: 1 (double the ingredients for two people)

Ingredients:
1 baking potato (or sweet potato)
Knob of butter
1 shallot
3oz/75g chestnut mushrooms
Sprig of fresh thyme
1 tablespoon of fresh cream
Extra virgin olive oil
Black pepper

(Optional extras: mixed green salad, ratatouille)

Method:
1. Scrub the potato and pierce all over with a fork. Rub with olive oil and add a little black pepper. Wrap in baking foil and place in the oven. Bake at 200 C/400 F/Gas Mark 6 for 1-1¼ hours until soft
2. Prepare any side dishes, such as mixed green salad
3. With 20 minutes to go, finely chop up the shallot, mushrooms and thyme
4. Melt the butter in a pan, add the chopped ingredients and sauté together
5. When the mushrooms are soft, stir in the cream and season with black pepper
6. Split the potato almost in half lengthwise and pour the mixture on top
7. Serve creamy mushroom potatoes on their own or with salad or vegetables