You won’ believe how long this recipe has been sitting in my draft folder. I actually made it in July 2014; but by the time I was ready to post it a heat wave had come over England. I could not imagine that anyone would want to even think about baked potatoes at 30 degrees Celsius. Then when it was colder we were in the middle of renovations and I forgot about my Baltic Baked Potatoes.
However these potatoes were so tasty that the memory of them still leaves me dreaming; so I thought before it gets to warm in England again I better post them.
Baked potatoes are a staple ingredient in many European Countries. In Germany they are eaten with quark, in the UK with baked beans and in the Baltic countries they have them with mushrooms.
We first discovered the Baltic love of mushrooms when we travelled to Riga, in Latvia, last November. According to our travel guide mushroom foresting turns into a national sport in the summer.
For me stuffing baked potatoes with sour cream and mushrooms is new and I immediately fell in love with it. The recipe is filling, light and refreshing at the same time.
- 3 large baking potatoes, washed and dried
- salt and pepper
- 3⁄4 ounce butter
- red onions, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 200 gr chopped champions
- 3 1⁄2 fluid ounces sour cream
- 3 teaspoons fresh tarragon, finely chopped
- Preheat the oven to 350 degrees.
- Pierce the potatoes and bake them for 1 to 1½ hours, or until cooked.
- Remove from the oven.
- When cool enough to handle, halve them and coop the potato flesh out into a bowl, leaving ¾ inch shells.
- Season the shells with salt and pepper and keep to one side.
- In a small sauté pan, melt the butter and fry the shallots, garlic and mushrooms until slightly coloured, about 10 minutes.
- Mash the potato pulp well, adding the sautéed mushrooms, sour cream and tarragon.
- Season to taste and mix thoroughly.
- Stuff the mixture back into the potato shells, piling it high.
- Bake in the same hot oven until the potatoes are golden in colour, about 15 to 20 minutes.
Recipe adapted from Feasts: Food for Sharing from Central and Eastern Europe by Silvena Rowe