Three kinds of stuffed potatoes

Ingredients for 4 servings:

• 1.2 kg potatoes, small new
• Salt and pepper from the mill
• 150g Camembert(s)
• ½ bunch chives
• 200 g sour cream
• 100 g tomatoes, dried (jar)
• 200 g cream cheese
• Paprika powder
• 100 g mushrooms
• 1 small onion(s)
• 1 tbsp butter
• ½ bunch parsley
• 2 tbsp crème fraîche
• 2 tbsp grainy mustard
• e.g. paprika powder
• n. B. Herbs of your choice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Wash the potatoes thoroughly and boil them with the skin on for about 15-20 minutes. Cut the chives into small pieces, crush the Camembert, and mix with 1/2 cup sour cream. Season with salt and pepper. Finely chop the sun-dried tomatoes, stir in the cream cheese, and season with salt and pepper. Finely dice the mushrooms and onion and sauté in butter until the liquid has evaporated. Let cool, then finely chop the parsley, reserving a little for garnish. Mix the chopped parsley, 1/2 cup sour cream, and crème fraîche into the mushrooms. Season with salt and pepper. Drain the potatoes, cut them open slightly, and spread the fillings on top. Sprinkle with paprika, pepper, and herbs, if desired. Garnish with parsley and serve.