Stuffed baked potatoes

Ingredients for 4 servings:

• 8 large waxy potatoes
• ½ liter of milk
• 1 large onion(s)
• 1 tbsp butter
• 150 g mushrooms, fresh
• 100 g cooked ham
• herbs, fresh
• Salt
• Butter, for greasing
• ¼ liter cream
• some sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash and peel the potatoes, cut off a lid, hollow them out with a small spoon, and place them in a little milk. Finely dice the onion and sauté in butter until translucent. Finely chop the washed mushrooms, add them to the onion and sauté. Then add the finely chopped ham. Chop the hollowed-out potato mixture, add it to the onion and mix well with the chopped herbs. Season with salt to taste. Fill the hollowed-out potatoes with the finished mixture. Reserve a little of the mixture. Grease an ovenproof casserole dish well and place the potatoes next to each other. Spread the rest of the filling over the top and pour in lightly salted milk, filling halfway. Place the lid back on the filled potatoes. Cook the stuffed potatoes in a preheated oven at 180 degrees Celsius for 30-45 minutes, depending on the size of the potatoes. If they start to brown too much, place aluminum foil over them. Remove the potatoes, deglaze the pan with cream, stir in some gravy thickener and season to taste and serve separately as a sauce.