Baked potato with sour cream and mushrooms

Ingredients for 4 servings:

• 8 m.-sized potatoes
• 8 tsp olive oil
• some salt
• 250 g sour cream
• 3 cloves garlic, finely chopped
• 2 tbsp herbs, chopped (e.g. chives, parsley)
• 1 dashes lemon juice
• salt and pepper
• 250 g mushrooms, small
• 1 small shallot(s)
• some butter
• e.g. salt and pepper
• Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the potatoes thoroughly. Place each potato on a piece of aluminum foil, brush all over with olive oil, and sprinkle with a little salt. Wrap the aluminum foil tightly around each potato, place it on a baking tray, and bake in a preheated oven (convection oven approx. 200°C) for 30-40 minutes, depending on the size, until soft. In the meantime, mix the ingredients for the sour cream well. Shortly before the end of the cooking time, clean the mushrooms and halve or quarter them, and finely chop the shallot. Melt the butter in a pan and fry the mushrooms and shallot vigorously until the mushrooms begin to liquidize. Season with salt, pepper, and parsley. Remove the aluminum foil, place the potatoes on a plate, and make a deep cut in the center. Pour sour cream into the cut and scatter the mushrooms on top. Serve with grilled meat, garlic baguette, and/or salad.