Baked Potato with Mushroom Filling

Baked Potato with Mushroom Filling

60 min
Easy
1 serv.
432 g / 1 serv.

Rating

Average rating:—

Description

Baked potato with aromatic mushroom filling of champignons and onions

  1. Wash the potatoes thoroughly with a brush, dry them
  2. Bake the potatoes in their skins in a preheated oven at 200°C for 50-60 minutes until soft
  3. While the potatoes are baking, slice the champignons thinly, chop the onion finely
  4. Heat sunflower oil in a frying pan, sauté the onion until translucent for 2-3 minutes
  5. Add the champignons, fry over medium heat for 7-8 minutes until golden
  6. Season the mushroom filling with salt and pepper, stir
  7. Cut the cooked potato crosswise, mash the inside with a fork
  8. Place the mushroom filling inside the potato
  9. Drizzle with sour cream and sprinkle with chopped dill
418
97 kcal / 100 g
kcal
9.5 g
2.2 g / 100 g
Protein
51.4 g
11.9 g / 100 g
Carbohydrates
20.1 g
4.6 g / 100 g
Fats