Stuffed baked potato

Name: Stuffed baked potato
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 floury cooking potatoes (350 g each); 300 g Mushrooms; 250 g cherry tomatoes; 2 (approx. 160 g) Onions; 100 g streaky smoked bacon; 1 TABLESPOON Oil; 1 glass (370 ml) Chanterelles; 1 TABLESPOON Flour; 200 g Whipped cream; 200 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 floury cooking potatoes (350 g each)
300 g Mushrooms
250 g cherry tomatoes
2 (approx. 160 g) Onions
100 g streaky smoked bacon
1 TABLESPOON Oil
1 glass (370 ml) Chanterelles
1 TABLESPOON Flour
200 g Whipped cream
200 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes, beat in aluminium foil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Clean and clean the mushrooms and cut them into halves or quarters depending on size.
2
Wash, clean and halve the tomatoes. Peel onions and cut into slices. Cut bacon into strips and fry in a pan for about 3 minutes until crispy. Fry the tomatoes for the last minute. Remove bacon and tomatoes.
3
Heat the oil in a frying pan and sauté the mushrooms and onions. Pour chanterelles into a sieve, rinse with water, drain and add to the pan. Dust with flour and deglaze with cream.
4
Bring to the boil while stirring and fill up with stock. Fold in tomatoes. Season to taste with salt and pepper. Cut the cooked potatoes with a knife and press them apart. Remove aluminium foil.
5
Arrange potatoes on plates, fill with the ragout and garnish with parsley.