Mushroom and bacon stuffed potatoes recipe
Mushroom and Bacon Stuffed Potatoes recipe
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|200 g||mushrooms, diced|
|200 g||small chanterelles, cleaned|
|salt and freshly ground black pepper|
|1 bunch(es)||parsley, chopped|
|1 clove(s)||garlic, chopped|
|300 g||single cream|
Cook the potatoes in their jacket in salted water until done.
In a pan, heat the oil. Fry the mushrooms and the chanterelles over high heat for 5 minutes. Season with garlic, salt and pepper. Pour in the cream and add the parsley.
Half the potatoes and scoop out the pulp, leaving a solid shell. Mash the pulp and combine with the mushrooms and chanterelles.
Preheat the oven to 200°C. Stuff the potatoes with the mushroom mixture. Half the bacon slices. Top each potato half with a slice of bacon. Place the potatoes side by side onto a lined baking tray. Bake for 15-20 minutes or until the bacon is crispy.
Serves as a starter for 8 or as a main dish with fresh salad for 4.
ca. 20 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
Calories per portion:
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