You may not know this but monthly recipe’s probably the most spontaneous feature I have on the blog. Cooking has never really been my forte. Even when I was living by myself, cooking was just a necessity as opposed to a hobby. Sure, I like trying out different recipes but, for the most part, it’s because I want to eat it. And I can’t be bothered to experiment when I’m feeling way too hungry.
This particular recipe was inspired by a photo I saw on instagram. Baked potatoes are simple, quick and easily modifiable, so it’s perfect for me. This is my first try at making one, hence the name. Also, I’d like to encourage you to try and modify it. I guess, if there’s any goal in me writing this feature, that would be it. Let me know what you think, okay?
Ingredients
- 6 medium-sized potatoes
- 5 tbsp. olive oil
- 1/2 small onion
- 8 medium-sized champignons
- 60 gr cheddar, grated
- 60 gr mozzarella, grated
- salt and pepper, to taste
- Boil enough water in a steamer, keeping the lid open
- Wash your potatoes and stab them all over with a fork then place them in the steamer
- Let them steam for 10-15 minutes
- Cut the champignons into thin slices and dice the onion
- Heat a table spoon of olive oil in a pan then add in the onion
- Once it’s tender, add the champignons and let it soften and shrink
- Remove the pan and pre-heat your oven at 180ºC
- Take the potatoes out of the steamer and onto a baking pan
- Drizzle the rest of the olive oil on each potato, roll them around to cover all surface
- Sprinkle a pinch of salt and pepper all over them and stick them in the oven for 25-30 minutes
- Once they’re a bit brown, take them out and slit them open to reveal the inner flesh
- Put the mushrooms on the opening, sprinkle the cheese on top and add more salt and pepper
- Stick them back in the oven for 10-15 minutes to let the cheese melt a little
- Enjoy them fresh from the oven!
Tips: I wouldn’t recommend peeling the potatoes, because the skin is actually rich with vitamin D and E, which is good for the skin. Make sure to always use a thong to take out the hot potatoes from the steamer/oven. Be careful when you want to slice it open! Sometimes it’s hard to do so and the potatoes end up being split into two. But that’s fine, you can still enjoy it either way. You can add meat or vegetables, if you want more colour on it. This can be the side dish to a bigger course too, if you like. Lass euch schmecken!
You may not know this but monthly recipe’s probably the most spontaneous feature I have on the blog. Cooking has never really been my forte. Even when I was living by myself, cooking was just a necessity as opposed to a hobby. Sure, I like trying out different recipes but, for the most part, it’s because I want to eat it. And I can’t be bothered to experiment when I’m feeling way too hungry.
This particular recipe was inspired by a photo I saw on instagram. Baked potatoes are simple, quick and easily modifiable, so it’s perfect for me. This is my first try at making one, hence the name. Also, I’d like to encourage you to try and modify it. I guess, if there’s any goal in me writing this feature, that would be it. Let me know what you think, okay?
Ingredients
- 6 medium-sized potatoes
- 5 tbsp. olive oil
- 1/2 small onion
- 8 medium-sized champignons
- 60 gr cheddar, grated
- 60 gr mozzarella, grated
- salt and pepper, to taste
- Boil enough water in a steamer, keeping the lid open
- Wash your potatoes and stab them all over with a fork then place them in the steamer
- Let them steam for 10-15 minutes
- Cut the champignons into thin slices and dice the onion
- Heat a table spoon of olive oil in a pan then add in the onion
- Once it’s tender, add the champignons and let it soften and shrink
- Remove the pan and pre-heat your oven at 180ºC
- Take the potatoes out of the steamer and onto a baking pan
- Drizzle the rest of the olive oil on each potato, roll them around to cover all surface
- Sprinkle a pinch of salt and pepper all over them and stick them in the oven for 25-30 minutes
- Once they’re a bit brown, take them out and slit them open to reveal the inner flesh
- Put the mushrooms on the opening, sprinkle the cheese on top and add more salt and pepper
- Stick them back in the oven for 10-15 minutes to let the cheese melt a little
- Enjoy them fresh from the oven!
Tips: I wouldn’t recommend peeling the potatoes, because the skin is actually rich with vitamin D and E, which is good for the skin. Make sure to always use a thong to take out the hot potatoes from the steamer/oven. Be careful when you want to slice it open! Sometimes it’s hard to do so and the potatoes end up being split into two. But that’s fine, you can still enjoy it either way. You can add meat or vegetables, if you want more colour on it. This can be the side dish to a bigger course too, if you like. Lass euch schmecken!