Slice the potatoes lengthways and scoop out the flesh with a small spoon or parisienne scoop, leaving enough to hold the shell of the skin together (around ½ cm). Keep the scooped out shells to one side.
Warm the butter in a small saucepan and sauté the onion. Add the mushrooms for a few minutes and sauté until golden. Then add the cream cheese and fresh cream. Stir until combined and season. Remove from the heat and use to stuff the potato shells.
Preheat the oven’s grill. Place the potatoes in an oven-proof dish and sprinkle with grated cheese. Place under the grill for 2-3 minutes until cheese has melted and browned slightly. Garnish with pieces of crispy pancetta or bacon, if desired, and sprigs of parsley. Serve warm.
Note: To make crispy pancetta or bacon, spread slices on an oven tray and bake at 80°C for 2 hours. They’ll keep for several days wrapped in a paper bag.
4 fresh potatoes (select uniformly shaped,
oval ones), boiled with
4 medium white mushrooms, finely chopped
4 medium oyster mushrooms, finely chopped
1 tbsp finely chopped onion
1 tbsp cream cheese
4 tbsps fresh cream
2 tbsps grated Edam
or kefalotyri cheese
2 tbsps butter
Sprigs of parsley
1 crispy slice of pancetta
or smoked bacon (optional)
Salt, freshly ground pepper