Delicious Potatoes with Chanterelles and Bacon

Begin by thoroughly washing the medium potatoes. Do not peel them; instead, wrap each potato individually in aluminum foil. Preheat your oven to 200°C (about 400°F) and place the wrapped potatoes inside. Bake them for 35 to 40 minutes, or until they are tender.

While the potatoes are baking, take the chanterelles and cook them in a pot of boiling water for 7 minutes. This step helps to remove any bitterness from the mushrooms.

Next, finely chop the onions and heat a pan over medium heat. Add the onions to the pan and sauté them until they are half-cooked. Meanwhile, slice the chanterelles into thin strips. After the onions are ready, add the chanterelles to the pan and continue to cook for an additional 5 minutes. Then, mix in the sour cream, and season with salt and pepper to taste. Let the mixture simmer until fully cooked.

In a separate pan, cut the bacon into small cubes and fry it over medium heat until it becomes crispy and golden brown. This will add a delicious crunch to your dish.

Once the potatoes are baked, take them out of the oven and carefully cut them lengthwise, being careful not to cut all the way through. Sprinkle some salt inside the potatoes, then add a teaspoon of butter and sprinkle the Parmesan cheese. Use a fork to mash the inside of the potatoes slightly, creating a fluffy interior.

Top the mashed potato with a layer of crispy bacon followed by the sautéed chanterelles. For an extra touch, lightly sprinkle more cheese and garnish with chopped green onions. Serve immediately and enjoy your dish!