Stuffed potatoes

Name: Stuffed potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 Potatoes (120 g each); 750 g Mushrooms; 30 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 120 g Kasseler (cold cuts in thick slices); 200 g Raclette cheese; 1 collar flat leaf parsley; 100 g Fresh cream; 1 egg (size M); 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 Potatoes (120 g each)
750 g Mushrooms
30 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
120 g Kasseler (cold cuts in thick slices)
200 g Raclette cheese
1 collar flat leaf parsley
100 g Fresh cream
1 egg (size M)
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook covered with water for 20 minutes. In the meantime clean and wash the mushrooms. Cut 100 g into slices and fry briefly in 10 g fat, season with salt and pepper.
2
Cut the cured pork into cubes. Peel the potatoes, cut off a lid and hollow out the potato. Mash the inside and lid of the potatoes (approx. 350 g) with a potato masher. Finely dice 50 g cheese, wash and chop parsley.
3
Mix the potato mixture with cheese pieces, mushroom slices, sliced pork, crème fraîche, egg and a little parsley. Season with salt and pepper. Stuff the potatoes with it and put them into a greased roasting pan.
4
Cut the rest of the cheese into slices and place them on the potatoes. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for 10-15 minutes. In the meantime, quarter the remaining mushrooms and fry them in the remaining fat, season with salt and pepper.
5
Fold in the remaining parsley. Add mushrooms to the potatoes and serve.