Baked potatoes with ham and mushroom sauce

Name: Baked potatoes with ham and mushroom sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 12 Potatoes (about 100 g each;; 7-10 Tbsp predominantly solid boiling); 1 medium onion; 300 g small mushrooms; 150 g cooked ham; 2-3 stem(s) fresher or; 1/2 TEASPOON dried thyme; 1 TABLESPOON + some oil; 150 g Cream cheese with; 7-10 Tbsp Herbs of Provence; 200 g Whipped cream; 7-10 Tbsp salt, black pepper; 7-10 Tbsp possibly lettuce, tomatoes and; 7-10 Tbsp Herbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

12 Potatoes (about 100 g each;
7-10 Tbsp predominantly solid boiling)
1 medium onion
300 g small mushrooms
150 g cooked ham
2-3 stem(s) fresher or
1/2 TEASPOON dried thyme
1 TABLESPOON + some oil
150 g Cream cheese with
7-10 Tbsp Herbs of Provence
200 g Whipped cream
7-10 Tbsp salt, black pepper
7-10 Tbsp possibly lettuce, tomatoes and
7-10 Tbsp Herbs

Directions

1
Wash or scrub the potatoes well. Cook in water for about 20 minutes
2
Peel and chop the onion. Clean, wash and slice the mushrooms. Dice ham. Wash thyme, pluck off leaves
3
Heat 1 tablespoon of oil. Sauté the onion in it. Add mushrooms and fry until golden brown. Fry the ham briefly. Add thyme. Stir in cheese and cream (up to 2 tablespoons each). Let simmer for about 5 minutes, season to taste
4
Drain the potatoes and cut off a flat lid crosswise. Remove the inside of the potatoes, mash them and stir into the mushroom mixture. Fill the mixture into the potatoes. Bake on the oiled baking tray in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas mark 3) for 12-15 minutes.
5
Mix the rest of the cheese and cream. Put something on each potato. Garnish with lettuce, tomatoes and herbs
6
Drink: cold beer