Stuffed potatoes with feta cream cheese and mushrooms

Ingredients for 4 servings:

• 4 large potatoes
• e.g. olive oil
• Salt
• 1 cup sour cream
• 250 g feta cheese
• 400 g herb cream cheese
• 1 clove(s) garlic
• 5 rosemary sprigs, fresh or dried
• Flat-leaf parsley, fresh or frozen
• 1 small shallot(s), peeled and cut into pieces
• 1 tsp tomato paste
• 500 g mushrooms or mushrooms of your choice
• 1 tsp butter
• pepper
• chili flakes

Instructions

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

from the oven

Preheat the oven to 180°C (top/bottom heat). Wash the potatoes, pierce them several times with a potato fork, and rub them with olive oil. Then place them on a baking sheet lined with baking paper, sprinkle with salt, and bake in the oven for about 45 minutes. Meanwhile, in a bowl, break up the feta with a fork. Add the olive oil, sour cream, herb cream cheese, garlic, shallot, plucked rosemary sprigs, tomato paste, and parsley to taste. Season with pepper or chili flakes. Since the feta is salty enough, additional salt is not necessary. Purée everything finely with a hand blender. Clean and slice the mushrooms. Sauté them in a pan with butter and the remaining rosemary sprigs until tender. Season with salt and pepper or chili flakes to taste. Cut the cooked potatoes open and place the feta cream in the center. Arrange the mushrooms on top of the cream and serve.