Chanterelle-stuffed baked potatoes
Ingredients
Utensils
oven, knife, parchment paper, baking sheet, cutting board, grater, frying pan, cooking spoon
How-To Videos
See allHow to secure a cutting board
How to grate cheese
Nutrition per serving
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!
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