Roasted Potatoes with Chanterelles

Ingredients

• 1 kg new medium potatoes
• 50 g Gruyère cheese
• 100 g low-fat quark
• 125 g small chanterelles (cleaned)
• 1 tbsp butter
• parsley (1 tbsp chopped)
• chives (1 tbsp chopped)
• Salt
• black pepper (ground)
• Parmesan (piece)

Instructions

1. 1.

   Wash potatoes thoroughly, pat dry and wrap individually in aluminum foil. Bake at 180°C for about 40 minutes, remove, let cool slightly. Cut off a lid and level the bottom. Slightly hollow out the potatoes.

2. 2.

   Sauté chanterelles briefly but vigorously in hot butter.

3. 3.

   Cut Gruyère into small cubes and mix with quark, potato flesh, salt, pepper, then fold in chanterelles. Fill the potatoes and sprinkle with herbs and grated parmesan before serving.