Stuffed Potatoes with Chanterelles

Brush the potatoes well under cold water and boil with the skin for 20-30 minutes in salted water.

Allow potatoes to cool well, cut one upper side of each lengthwise straight into small pieces and hollow out the potatoes to 1 cm.

Clean the chanterelles. Clean the spring onion and cut into fine rings.

Sauté spring onion (set aside a few onion rings for sprinkling) and chanterelles in hot fat until translucent. Season with salt and pepper. Set aside a few chanterelles for garnishing.

Mash the inside of the hollowed out potatoes.

Season sour cream or crème fraiche with salt, pepper and grated nutmeg and mix carefully with the mashed potatoes and the leek-egg mushroom mixture.

Fill the potatoes with the mixture and top with the remaining chanterelles.

Preheat the oven to 160 °C convection oven.

Bake the potatoes one after the other in an ovenproof dish for 15 minutes.

Before serving, sprinkle the potatoes with the remaining onion rings.

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