Potato Mushroom

Baked Potatoes with Sour Cream, Mushrooms & Fresh Parsley

4560 Min

A vegetarian delight that tastes great as a main course or side dish. Baked potatoes with sour cream, mushrooms and fresh parsley impress with their easy preparation and summery freshness.

Ingredients 4 Portions


  1. 1

    Individually wrap the potatoes in aluminum foil and place directly on the embers or the grill. After around 40-45 minutes, pick them with a fork to see if they are soft.

  2. 2

    Mix the sour cream with the Kotányi Grill Vegetables seasoning mix and pepper.

  3. 3

    Cut the mushrooms into bite-sized pieces and sauté in a pan with oil and salt. Deglaze with vinegar and let rest.

  4. 4

    Remove the soft potatoes from the grill and cut them lengthwise with a knife.

  5. 5

    To fill, widen the gap and fill with the sour cream and marinated mushrooms. Sprinkle with freshly chopped parsley and Kotányi Crispy Onions before serving.

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