Chanterelle-stuffed baked potatoes

Based on 6 ratings
Johanna

Johanna

Test Kitchen Manager and Chef at Kitchen Stories

“This is a real comfort food dish. It’s also the perfect way to use up what you have left in the fridge. The unique taste of the chanterelle mushrooms goes amazingly well with the creamy potatoes.”

Difficulty

Easy 👌
25
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
floury potatoes (large)
300 g chanterelle mushrooms
1 stalk scallion
50 g Parmesan cheese
50 g butter
50 g sour cream
salt
pepper
Metric
Imperial

Utensils

  • oven
  • knife
  • parchment paper
  • baking sheet
  • cutting board
  • grater
  • frying pan
  • cooking spoon

Nutrition per serving

Cal
339
Protein
10 g
Fat
17 g
Carb
38 g
  • Step 1/4

    Preheat oven to 200°C/390°F. Wash potatoes. Prick potatoes with a knife and bake for approx. 1 hr. on a parchment-lined baking sheet.
    • floury potatoes (large)
    • oven
    • knife
    • parchment paper
    • baking sheet

    Preheat oven to 200°C/390°F. Wash potatoes. Prick potatoes with a knife and bake for approx. 1 hr. on a parchment-lined baking sheet.

  • Step 2/4

    Slice scallion and grate or finely slice Parmesan cheese.
    • 1 stalk scallion
    • 50 g Parmesan cheese
    • cutting board
    • grater

    Slice scallion and grate or finely slice Parmesan cheese.

  • Step 3/4

    Clean chanterelles. Melt butter in a frying pan over medium heat and fry chanterelles. Season with salt and pepper and set aside.
    • 300 g chanterelle mushrooms
    • 30 g butter
    • salt
    • pepper
    • frying pan
    • cooking spoon

    Clean chanterelles. Melt butter in a frying pan over medium heat and fry chanterelles. Season with salt and pepper and set aside.

  • Step 4/4

    Once potatoes are ready, slice them open and add butter, Parmesan, and salt. Stuff potatoes with chanterelles. Season to taste and top with sour cream and scallion. Enjoy!
    • 20 g butter
    • 50 g sour cream
    • salt
    • pepper

    Once potatoes are ready, slice them open and add butter, Parmesan, and salt. Stuff potatoes with chanterelles. Season to taste and top with sour cream and scallion. Enjoy!