Stuffed potato with mushroom ragout

  • 6 well washed big potatoes with their skin on


Place the potatoes in a buttered pyrex bowl, spread with oil and bake on preheated oven at 2200C for 50-60 minutes.


Mushroom filling

  • 500gr. mushrooms
  • 1 onion
  • 1 red pepper
  • Oil, salt, freshly ground pepper
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of balsamic vinegar


Clean and cut the mushrooms. Pour 1 tablespoon of oil in the frying pan and saute the onion with the mushrooms and the pepper for approximately 10 minutes on medium heat. Add salt and pepper and, when dry, pour the balsamic and remove from the heat.

Add the parsley, mix with the mushrooms. Cut the potatoes in half and stuff them.