Cheesy Stuffed Potato with Creamy Mushroom Sauce

1Preparation Preheat the oven to 400°F (200°C).

2Preparing the Potatoes (4 large) Wash the potatoes (4 large) and pierce them with a fork. Bake the potatoes (4 large) in the preheated oven for about 45-50 minutes until they are tender.

3Preparing the Filling While the potatoes (4 large) are baking, prepare the stuffing. In a pan, sauté the diced onions until translucent. Add the minced meat (200 g) and cook until browned. Season with salt and pepper. Set aside to cool.

4Stuffing the Potatoes (4 large) Once the potatoes (4 large) are cooked, allow them to cool slightly. Cut off the tops of the potatoes (4 large) and scoop out the flesh, leaving a thin layer inside the skin. Mash the scooped-out potato flesh in a bowl and mix in the eggs (2), cream (½ cup), cheese, and the cooked meat mixture. Adjust seasoning with salt and pepper.

5Baking the Stuffed Potatoes (4 large) Refill the potato skins with the cheesy meat mixture. Place the stuffed potatoes (4 large) back in the oven for another 15-20 minutes until the tops are golden and crispy.

6Preparing the Mushroom Sauce For the mushroom sauce, slice the mushrooms (200 g). In a separate pan, melt butter (1 tablespoon) and add the sliced mushrooms (200 g). Cook until they release their juices. Sprinkle flour (1 tablespoon) over the mushrooms (200 g) and stir well. Pour in the broth and cream (¼ cup), stirring constantly until the sauce thickens. Season with salt and pepper.

7Serving Serve the stuffed potatoes (4 large) hot, drizzled with the creamy mushroom sauce. Garnish with fresh herbs if desired.