
Baked Potatoes with Sour Cream, Mushrooms & Fresh Parsley
45—60 MinA 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
- 4 pcs.Potatoes, large
- 12 tbsp.Sour cream
- 2 tbsp.Sunflower oil
- 3 tbsp.White wine vinegar
- 10 pcs.Mushrooms (portobello mushrooms, king oyster mushrooms)
- 2 tbsp.Parsley, freshly chopped
- 3 tbsp.Grill Vegetables Seasoning Mix
- 3 tbsp.Crispy Onion
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Rainbow, Whole
Preparation
- 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
Mix the sour cream with the Kotányi Grill Vegetables seasoning mix and pepper.
- 3
Cut the mushrooms into bite-sized pieces and sauté in a pan with oil and salt. Deglaze with vinegar and let rest.
- 4
Remove the soft potatoes from the grill and cut them lengthwise with a knife.
- 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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