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2 medium potatoes (about 180 g each) 50 g chanterelle mushrooms ½ garlic clove ⅓ bunch wild mint 15 g Speck Alto Adige PGI, thinly sliced + 2 extra slices for garnish ⅓ small red apple (about 180 g) 30 g Fontina PDO 20 g sour cream Olive oil Salt Pepper
4 medium potatoes (about 180 g each) 100 g chanterelle mushrooms 1 garlic clove ½ bunch wild mint 30 g Speck Alto Adige PGI, thinly sliced + 4 extra slices for garnish ½ small red apple (about 180 g) 50 g Fontina PDO 35 g sour cream Olive oil Salt Pepper
8 medium potatoes (about 180 g each) 200 g chanterelle mushrooms 2 garlic cloves 1 bunch wild mint 60 g Speck Alto Adige PGI, thinly sliced + 8 extra slices for garnish 1 small red apple (about 180 g) 100 g Fontina PDO 70 g sour cream Olive oil Salt Pepper
Preparation
Wash the potatoes thoroughly, pat them dry and rub with olive oil, salt and pepper. Place on a baking tray lined with parchment paper and bake in a preheated oven at 200 °C (390 °F) for about 50 minutes.
Meanwhile, prepare the filling: gently rinse the chanterelles under running water, pat dry with paper towels and roughly chop. Heat some olive oil in a pan with the garlic, then add the mushrooms and sauté for a few minutes. Season with salt and stir in the wild mint leaves. Add the thin strips of Speck Alto Adige PGI and cook until lightly browned.
Remove the mushrooms from the pan. In the same pan, cook the diced apple until soft. Mix in the mushrooms again, take off the heat and let cool.
Cut the fontina into small cubes and mix it with the cooled mushroom-apple-speck mixture.
Once the potatoes are tender (check with a fork), take them out of the oven, make a slit and gently press them open. Flatten the inside slightly with a spoon, fill with the prepared mixture, drizzle with a little oil and return to the oven at maximum heat for 3–4 minutes until the cheese melts.
Remove the potatoes from the oven, top each with a rosette of Speck Alto Adige PGI and a spoonful of sour cream, garnish with a few mint leaves and serve immediately.
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