Baked Potatoes with Creamy Champignon Filling


Baked Potatoes with Creamy Champignon Filling

Ready in: 1 hour
Yield: 4 servings

2.2 lbs (1 kg) potatoes
1 (110 g) carrot
8.8 oz (250 g) champignons
2 onions
1 garlic clove
1.7 fl. oz (50 ml) white wine
3.4 fl. oz (100 ml) whipping cream
1 handful of parsley
1 teaspoon cornstarch
1 oz (30 g) butter
2.5 oz (70 g) cheese
salt
freshly ground pepper

1. Wash and scrub the potatoes thoroughly. Pat them dry with kitchen paper. Place the potatoes in a large pot of lightly salted, cold water. Bring to a boil and cook until tender but not falling apart, 25 to 30 minutes. (Depending on size.) Drain in a colander and rinse with cold water. Once slightly cooled, halve the potatoes lenghtways. Use a small spoon to scoop out the flesh in the middle. Lightly season the potato halves. Transfer the scooped out potato flesh into a bowl.

2. Thoroughly wash the parsley. Pat dry with kitchen paper, then finely chop the parsley. Peel and finely chop the onions and garlic. Pare the mushrooms, then cut off the stem ends. With a sharp knife, cut the mushrooms into small cubes. Wash and peel the carrot. Trim off the stem ends, then cut the carrot into cubes. Finely grate the cheese and keep refrigerated it until ready to use.

3. Heat half the butter in a large non-stick frying pan until sizzling. Add the onions, garlic and carrots and cook for 5 minutes until softened, stirring frequently. Sprinkle lightly with salt and pepper. Add the mushrooms. Cover partly, and cook over a medium heat for about 10-15 minutes, or until the mushrooms absorb all of the emerging juices. Stir occasionally to prevent burning them.

4. Add the remaining butter. Sift in the cornstarch and mix well to distribute it evenly. Pour in the whipping cream and white wine. Season lightly with salt and pepper. Partly cover, and cook over a low heat for 5 minutes more, stirring occasionally.

5. Meanwhile, preheat the oven to 390 °F (200 °C). Add the prepared potato flesh to the champignon mixture and cook over a medium heat, stirring often. Season with salt and pepper.

6. Divide the potato mixture between the potato skins. Sprinkle the grated cheese on top. Place the potato halves onto a large baking dish. Bake in the oven until golden and crispy, about 20 minutes. Serve warm.

Per serving:

Energy: 418 kcal / 1750 kJ
Fat: 18,7 g
Carbohydrates: 44,2 g
of which sugars: 5,9 g
Protein: 12,8 g
Fibre: 7,5 g


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