A few months back I thought it was about time to purchase a dream book of mine.
I had been eying it for a couple of years but somehow I hadn’t come around to buy me this little food essential book.
Many of you might have heard of the Larousse Gastronomique before, it’s the French cooking “Bible”, which has been the encyclopedia for all things food.
I got the English version… Not perfect but alright!
My grandfather is keeping an eye out for one of the first editions in French and if we find it then I ll use it to compare nowadays globalized food styles to the mostly original French style dishes that had been popular in the 40s.
In the meanwhile I have been happily looking through the book and searching out cooking terms, dishes, ingredients, you name it!
It’s a breathtaking treasure cove for any food fanatic or at least food lover.
If the Larousse says, homemade Mustard with grains can only be called Dijon if it’s made with verjus, then so it is.
No questions, it has an exquisite reputation and as a reference, it is a must for all Food Bloggers (yes, I am pointing my finger at you!)
While looking through the book I had come across a Stuffed Baked Potato Recipe.
Well, it wasn’t much of a recipe but rather a short description on how to make it from scratch.
Not that complicated anyway, I jumped for it and baked some potatoes first alone for an hour until they were soft.
Then I just checked what I had in my fridge and got some ham and fresh mushrooms.
I chopped the ingredients and fried them, so to add some life to the stuffing later on.
The potatoes were quickly hollowed, the flesh mashed, seasoned and mixed with the ham mushroom fry and the mass was taken back to the potatoes, only to be covered with a dash of olive oil, breadcrumbs, and cheese before getting baked for another 8 minutes. Perfect looks, just like a mountaintop!
You could serve the stuffed Potatoes as a side with some other dishes.
If you are a Vegetarian then you just need to omit the ham and you are good to go too.
Of course, you could use even small baby potatoes for the purpose, stuff them the same way and serve them as an Aperitif or snack.
I personally don’t mind eating them sometimes with the whole shell/baked potato skin, in fact at times I love it, otherwise, I tend to just spoon the stuffing out.
I leave that up to you!
Stuffed baked Potatoes with Mushroom & Ham
- Preheat your oven to 200 Celcius.
- Scrub and wash your 5 Potatoes and dry them with a paper towel. Place them on a Baking Rack and bake them for about 60-75 minutes or until they are soft. Test by poking into the potato with a knife, if it’s soft, the potatoes are ready.
- Chop your Onions, chop the garlic, chop the mushrooms and cut the ham into very small pieces. Add some Oil to a pan and fry our onion first translucent then add the garlic mushrooms and ham slices. Stir frequently and cook until the ham is getting a bit crispy. Keep aside.
- Grab your potatoes, lie down one potato and cut off the top so that you have a “cap”. With a spoon hollow out the main potato as shown and place the Potato flesh into a bowl together with the potato flesh from the “cap”. Do that with the remaining Potatoes and sprinkle little salt into the hollowed out potatoes.
- Smash the potato flesh in the bowl and add the cream, salt, pepper and paprika. Then continue to add in the fried onion, garlic, mushroom and ham and mix it all well to a delicious mass.
- Preheat your oven to 200 Celsius.
- Add the mass with a spoon into our hollowed potatoes and fill them completely until you have used all the mass for all 5 potatoes.
- Place into the preheated oven and bake for 8 min.
- Now you might just want to wait until they cool down to dig in. Enjoy!