METHODPre-heat the oven to 200°C and wash potato.
Bake the Original Rooster for 50-60 minutes, until the skin is crispy and inside flesh is soft when squashed.
Scoop out 2/3 of the inside cooked, fluffy potato and set aside for another recipe (how about fishcakes for dinner?)
Now crack the egg into the hollow of the potato. Pop back in the oven for 5-7 minutes until the egg is cooked to your liking.
Meanwhile, fry off the cherry tomatoes and sliced mushrooms in a tiny spot of butter until heated through. Serve on the side.
Serves: 1
Preparation: 5 mins
Cooking: 60 mins
1 large Albert Bartlett Original Rooster Potato
1 medium egg
Handful of cherry tomatoes (halved)
Handful of button mushrooms (sliced)
Sprinkling of dried rosemary