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Baked potatoes with Speck Alto Adige PGI and chanterelles

A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI

Difficulty: Easy

Preparation time: 60 min

Cooking time: 50 min

A recipe by: Sarah Sguerri

Ingredients

Serves for

people

Ingrédients

360 Grammes 2 medium potatoes (about 180 g each)
50 Grammes chanterelle mushrooms
0.5 Morceau garlic clove
0.3 Morceau bunch wild mint
15 Grammes Speck Alto Adige PGI, thinly sliced
60 Grammes small red apple
30 Grammes Fontina PDO
20 Grammes sour cream
Olive oil à volonté
Salt à volonté
Pepper à volonté

Baked potatoes with Speck Alto Adige PGI and chanterelles

Preparation time 110 min

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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