Crispy and aromatic baked potatoes with a rich mushroom and cheese filling are ideal as a side dish with some meat, and you can also serve them as a hot appetizer.
Required:
- 4 large potatoes
- 250 g fresh mushrooms (champignons or other mushrooms of your choice)
- 1 onion
- 1 clove garlic
- 100 g smoked bacon
- 100 g yellow cheese
- 2 tablespoons olive oil
And more:
- 50 g cottage cheese or feta cheese
- Spring onion (finely chopped)
- Sour cream
Preparation: Wash the potatoes and bake them whole in the oven at 200 °C for about 40 minutes, until soft. Then cut them in half and carefully scoop out the middle with a spoon, leaving a rim about 1 cm thick. Keep the scooped out inside. Heat the olive oil in a pan. Add the finely chopped onion and fry until it becomes translucent. Then add the chopped mushrooms and fry until they release their water and turn slightly brown. Finally, add the diced bacon and fry briefly. Mix the scooped out middle of the potato (mashed with a fork), the garlic, half of the grated cheese into the mixture and season with salt and black pepper. Fill the potato halves with the prepared mixture. Sprinkle with the remaining cheese and put them in the oven for another 10-15 minutes, until the cheese melts and turns slightly brown. Decorate the stuffed potatoes with crumbled feta or cottage cheese, sprinkle with chopped spring onions and serve with sour cream.
