Potatoes stuffed with chanterelles
A hearty and comforting dish perfect for a cozy lunch or dinner.
Updated : 26 August, 2026
Easy
Ingredients
3
Potato
to taste
Salt
3 teaspoon
Vegetable oil
1
Onion
100 grams
Bacon
150 grams
Chanterelle
70 milliliters
Cream
80 grams
Gouda cheese, 45% fat
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients needed for cooking.
Step 2
Wash the potatoes thoroughly and place them on sheets of foil. Sprinkle with salt and drizzle with oil.
Step 3
Wrap each potato in two sheets of foil so that it is completely covered. Bake the prepared potatoes at 180°C in the oven or air fryer. The cooking time will depend on the size of the potatoes, but it should take about 1 hour.
Step 4
While the potatoes are baking, prepare the filling. Finely chop the bacon and fry it in a pan until lightly crisp.
Step 5
Then finely chop the onion and add it to the pan with the bacon. Cook everything together until the onion softens.
Step 6
Clean the chanterelles and cut the larger ones into smaller pieces. Add the mushrooms to the pan with the bacon and cook for a few more minutes, stirring occasionally.
Step 7
Finally, pour in the cream, add the grated cheese and seasonings. Stir everything together.
Step 8
Set the mushrooms aside until the potatoes are cooked.
Step 9
Carefully unwrap the baked potatoes and cut them in half without cutting all the way through. Add a little butter.
Step 10
Top each potato with the prepared chanterelle filling.
Step 11
Finally, sprinkle with some more grated cheese. Return to the oven or air fryer for a few minutes, until the cheese has melted.
Step 12
The delicious potatoes with chanterelles are ready to serve.
Author note
Share the recipe
