Baked Potato with Ricotta and Chanterelles

Summary

Ingredients

• 2 large potatoes each 300 g
• 6 teaspoons oil
• 250 g ricotta
• 2 teaspoons lemon peel, grated
• 2 tablespoon lemon juice
• salt and pepper
• 1 small bunch chives
• 0.5 ½ bunch chervil
• 6 radishes
• 3 spring onion (s)
• 200 g chanterelles
• 0.5 ½ box cress

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Instructions

1. Scrub the potatoes. Brush with 1 teaspoon of oil, sprinkle with a little salt and place on an oiled tray.
2. Cook in the preheated oven in the lower third at 180 ° C top / bottom heat for 75 minutes.
3. In the meantime, mix the ricotta with the lemon zest and juice, salt and pepper. Cut the chives into fine rolls, coarsely chop the chervil leaves. Clean and dice the radishes. Cut the cress from the bed, mix with the chives, chervil and radishes in the ricotta.
4. Clean the chanterelles, cut large ones in half. Clean the spring onions and cut diagonally into 1 cm thick rings.
5. Heat 4 teaspoons of oil in a non-stick pan, fry the chanterelles for 3 minutes, add spring onions and fry for 2 minutes, season with salt and pepper.
6. Break open the potatoes lengthways with a fork, push them apart a little. Serve with the herb ricotta and the chanterelles.