Chanterelle-stuffed baked potatoes

Based on 19 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

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!