Garlic Mushrooms

Tip: Remember potatoes are low in fat. For those watching their weight try using low fat fillings.

• 2 x 225g (8oz) British potatoes, scrubbed
• 15g (1/2oz) butter
• 2 Cloves, crushed garlic
• 175g (6oz) sliced mushrooms
• 2 x 15ml spn (2 tblspn) cream cheese
• 2 x 15ml spn (2 tblspn) freshly chopped herbs (rosemary, parsley & thyme)
• salt
• freshly ground black pepper

1. Scrub the potatoes and place in a pre-heated King Edward oven at approx 200°C.
2. Cook for approximately 1 hour until thoroughly cooked.
3. After the potato has been cooking for about 45 minutes, melt the butter in a saucepan, add the garlic and mushrooms and cook gently for 5 - 10 minutes depending on the variety, (wild mushrooms need to be cooked thoroughly).
4. Stir in the cream cheese and continue cooking for 1 minute. Add the herbs and season to taste.
5. When the potatoes are cooked cut them almost in half lengthways and spoon in the mushroom sauce.
6. Those potatoes not served can be transferred to the top display/storage area to stay hot until you are ready to serve them.
7. Always use insulated oven gloves when handling hot potatoes and opening/closing the oven door.