Wash the potatoes and bake in an oven at 200°C until cooked. Leave to cool then peel, break up with a fork and place in an ovenproof dish.
Cut the camembert into 8 slices and place these over the lightly seasoned potato.
Slice the mushrooms and neatly place over the camembert.
Sprinkle with the sliced spring onion, dot with butter, season and bake at 180°C for 20 minutes.
You can speed up this process by cooking the potatoes in a microwave beforehand.
Preparation: 10 mins
Cooking: 80 mins
4 large Rooster Potatoes
1 tbsp butter
4 large cap mushrooms
2 spring onions
salt and pepper