Baked Potatoes with Mushroom Ragout

First, wash and dry the potatoes well, rub with a few drops of oil, wrap in aluminum foil and bake in the oven at 200 °C for 60 minutes.

Brush the mushrooms clean with a soft brush and cut them out if necessary. Cut into coarse pieces together with 2 unpeeled garlic cloves and fry in hot butter. Salt and pepper the mushrooms, sprinkle with parsley and season with juice and zest of half a lemon. Drain excess mushroom water and remove garlic cloves.

Unwrap the potatoes from the foil and cut off the upper part. Hollow out with a spoon and mix the potato mixture with the mushrooms.

Season the mushroom ragout once more and fill it into the baked potatoes.

Sprinkle baked potatoes with mushroom ragout with fresh tarragon leaves and serve with a dollop of sour cream.

Preparation Tip:

If you prepare the baked potatoes with mushroom ragout for real meat tigers, you can mix roasted bacon with the mushrooms.

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