Chanterelle-stuffed baked potatoes

Name: Chanterelle-stuffed baked potatoes
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: International
Ingredients: 4 floury potatoes (large); 10.5 oz chanterelle mushrooms; 1 stalk scallion; 1.75 oz Parmesan cheese; 0.5 stick butter; 0.25 cup sour cream; salt; pepper

Based on 19 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"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 👌

Preparation

25 min

Baking

60 min

Resting

0 min

Ingredients

2Servings

floury potatoes (large)

150 g

chanterelle mushrooms

½ stalk

scallion

25 g

Parmesan cheese

25 g

butter

25 g

sour cream

salt

pepper

MetricImperial

Utensils

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

How-To Videos

See all

How to secure a cutting board

How to grate cheese

Nutrition per serving

Cal339

Fat17 g

Protein10 g

Carb38 g

Step 1/ 4
- 2 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
- ½ stalk scallion
- 25 g Parmesan cheese
- cutting board
- grater
Slice scallion and grate or finely slice Parmesan cheese.
Step 3/ 4
- 150 g chanterelle mushrooms
- 15 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
- 10 g butter
- 25 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!
Enjoy your meal!