Stuffed Potatoes with Skyr and Boursin Sauce®
Adapt this recipe according to the season with roasted fennel or aubergine to replace the mushrooms.
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Ingredients
Stuffed potatoes
Potatoes: 4 (640g)
Fresh button mushrooms: 800g
Onions: 2 (200g)
Radishes: 16 pieces (160g)
Olive oil: 2 tablespoons (30g)
Thyme: 1 tablespoon (15g)
Pepper: 5g
Sauce
Skyr Danone : 300g
Boursin Cuisine® sauce: 150g
Radishes: 16 pieces (160g)
Olive oil: 2 tablespoons (30g)
Thyme: 1 tablespoon (15g)
Pepper: 5g
Nutrition Information
Nutritional values, per portion (504.0g): Energy: 397.1 Kcal; 1659.8 kJ; Fat: 17.6g of which Saturated fatty acids: 6.6g; Carbohydrates: 38.8g of which Sugars: 7.6g; Protein: 19.2g; Fibre: 6.0g; Salt: 0.5g.
Nutritional values, per 100 g: Energy: 78.8 Kcal; 329.3 ; Fat: 3.5g of which saturated fatty acids: 1.3g; Carbohydrates: 7.7g of which sugars: 1.5g; Protein: 3.8g; Fibre: 1.2g; Salt: 0.1g.
Instructions
- Wash the potatoes and pre-cook them with the skins on for about 20 minutes in water.
- Preheat the oven to 200° C (gas: th. 3, hot air oven: 180°C). Drain, wrap in aluminium foil and place on a paper and place on a baking tray. Bake in the oven at for approximately 20 minutes.
- Quarter the mushrooms and slice the onions.
- Heat the oil in a frying pan and sauté the mushrooms.
- Add the onions and fry briefly.
- Season with pepper and thyme.
- Rinse the radishes in water and dice them with Skyr and Boursin Cuisine®.
- Remove the potatoes from the oven and cut them open. Soften the inside with a fork and place a little sauce on top. Add the mushroom and onion mixture. Serve with the remaining sauce.
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