Baked potatoes with chanterelles

Ingredients for 4 servings:

• 4 large potatoes, floury
• 400 g chanterelles
• 4 spring onions
• 2 tbsp oil
• 250 g ricotta
• 100 g crème fraîche, sour cream or sour cream
• 1 bunch of chives
• ½ bunch chervil or parsley
• ½ bunch radishes
• salt and pepper
• some milk or cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Scrub the potatoes under running water and then wrap them in aluminum foil. Preheat oven to 200°C (top/bottom heat) and bake the potatoes on the middle rack for 1 hour. Clean the chanterelles with a brush, leave small mushrooms whole, and halve or quarter the larger ones. Clean the spring onions and finely slice the white and light green parts. Mix the ricotta with the sour cream in a bowl and stir in milk or cream until smooth. Finely slice the chives and chop the chervil or parsley. Fold the herbs into the ricotta mixture. Clean and wash the radishes and dice them. Mix them into the ricotta. Season with salt and pepper. Heat oil in a pan and sauté the mushrooms. Add the spring onion rings and season with salt and pepper. Remove the potatoes from the oven, unwrap them, and slice them lengthwise with a knife. Fill with the ricotta and mushrooms and serve.