Mushroom and ham stuffed potatoes, topped with melted cheese… Mmmmm! What a delight!
These absolutely delicious baked potatoes are easy to make and very nourishing.
You can serve them warm, as a main course, with your favorite salad, or you can serve them as a side dish. They are amazing topped with sour cream! You can also serve baked potatoes cold, as an appetizer.
To prepare these mushroom and ham stuffed potatoes I used fresh mushrooms but you can also use canned or frozen mushrooms.
– 5 potatoes (1-1.2kg)
– 150gr smoked ham
– 1 onion
– 350gr fresh button mushrooms
– 1 bunch fresh parsley
– 1-2 tablespoons vegetable oil
– salt and pepper to taste
For the top: 150gr grated cheese
Thoroughly wash the potatoes and place them, unpeeled, into a large pan with water and salt. Cover the pan and place it over medium heat. Bring to a boil. Simmer until the potatoes are tender when pierced with a fork.
Drain the potatoes and allow to cool.
Cut each potato into halves, lengthwise. Gently scoop out the flesh, leaving about 0.5cm on the edges. You will obtain a 0.5cm thick potato shell. Place the potato shells into a baking tray. Set aside.
Place the scooped flesh into a bowl and mash it. Set aside.
How to prepare the stuffing
Finely chop the onion and place it into a large skillet with 1-2 tablespoons vegetable oil.
Place the skillet over medium heat and cook, stirring often, until the onions turns glossy.
Add the ham chopped into small pieces and cook for a few minutes.
Add the finely chopped mushrooms and continue to cook, stirring occasionally, until the water left by mushrooms evaporates. Remove from heat.
Add the mashed potatoes to the mushrooms and stir to combine.
Add chopped parsley.
Place the potato shells into a baking dish.
Fill the potato shells with this mixture. Sprinkle grated cheese over the potatoes.
Place the stuffed potatoes into the preheated oven and bake at 180º C for 20-30 minutes.
Serve warm or cold, as a main course, as a side dish or as an appetizer.