Baked potatoes with cheese

Ingredients for 4 servings:

• 8 potatoes, each approx. 150 g
• 500 g mushrooms
• 3 tbsp clarified butter
• Salt and pepper, white
• 150 g Kasseler cold cuts, sliced
• 200 g Emmental cheese
• 1 bunch of parsley
• 100 g crème fraîche
• 1 egg(s)
• Fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the potatoes and pre-boil for 25-30 minutes. In the meantime, trim and wash the mushrooms. Slice 100g of mushrooms. Heat 1 tbsp of clarified butter, fry the mushroom slices in it, and season. Dice the smoked pork. Rinse the potatoes, peel them, and cut off a top. Hollow out the insides and mash the tops. Finely dice 50g of cheese. Chop the parsley. Mix the potato mixture with the mushroom slices, smoked pork, cheese, 1/3 of the parsley, crème fraîche, and egg, and season. Fill the potatoes with the mixture and place in a greased, ovenproof dish. Slice the remaining cheese. Top the potatoes with the mixture. Halve or quarter the remaining mushrooms, depending on their size. Fry in 2 tbsp of clarified butter, and season. Fold in the remaining parsley and scatter it around the potatoes. Bake in a preheated oven at 200 – 225 °C top/bottom heat (fan oven approx. 180 – 200 °C) for approx. 15 – 20 minutes.