A baked potato oozing Taleggio, topped with pan-fried button mushrooms glazed in soy—rich, savoury, and deeply satisfying!

Ingredients (for 2 people):

• 2 large starchy potatoes (Russet or Sebago work well)
• 150g Taleggio, sliced (rind on, unless you prefer it off)
• 200g button mushrooms, sliced
• 1 tbsp soy sauce
• 1 tbsp olive oil or butter
• 1 tsp fresh thyme leaves (optional)
• Sea salt & freshly cracked pepper
• Chives or parsley, to garnish (optional)

Method:

- Bake the Potatoes

     - Preheat oven to 200°C (fan 180°C).

     - Scrub potatoes, prick with a fork, rub with a little olive oil and salt.

     - Bake directly on the rack for 45–60 minutes, until crisp outside and fluffy inside.

- Prepare the Mushrooms

While the potatoes bake, heat olive oil or butter in a pan over medium-high.

     - Add mushrooms and cook until golden brown (about 5–7 min).

     - Add soy sauce and let it bubble and glaze the mushrooms for 1–2 min. Set aside.

- Assemble the Taleggio Jacket

     - Slice open the hot potatoes and fluff the insides with a fork.

     - Place slices of Taleggio into the centre—let it melt from the heat.

     - Spoon over the soy-glazed mushrooms.

- Finish & Serve

     - Top with cracked pepper, a pinch of thyme or fresh herbs if using.

     - Serve hot and gooey with a green salad and pour yourself a glass of Tempranillo The Mistress from Alpha Box & Dice...Delicious!

Bon Appétit!