Baked potatoes with cream cheese and mushroom filling

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Drain and rinse with cold water. In the meantime mix 2 tablespoons of cream cheese and 2 tablespoons of cream. Peel and finely chop the onion. Clean, wash and slice the mushrooms.

2. 2

   Dice ham. Wash thyme, dab dry and pluck leaves from the stalks. Heat oil in a pan, fry mushrooms, add onions and ham and fry briefly. Add 3/4 of the thyme. Deglaze with the rest of the cream, bring to the boil briefly and stir in the rest of the cream cheese. Season to taste with salt, pepper and sugar. Cut a flat lid off the potatoes lengthwise. Carefully hollow out the potatoes with a teaspoon. Mash the inside of the potatoes with a fork and stir it into the mushroom cream cheese filling and spread it into the potatoes.

3. 3

   Season to taste with salt, pepper and sugar. Cut a flat lid off the potatoes lengthwise. Carefully hollow out the potatoes with a teaspoon. Mash the inside of the potatoes with a fork and stir it into the mushroom cream cheese filling and spread it into the potatoes. Place the potatoes on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-12 minutes. Serve three potatoes each with a dash of cream cheese cream, remaining thyme, on salad and garnished with tomatoes and herb bouquets

Nutrition Facts

KCAL
560 kcal

CARBS
39 g

FATS
33 g

PROTEINS
23 g