From French fries to salad, the potato is a well-loved and versatile staple, if somewhat plain. We’ve upped the excitement factor on this familiar standby by reinventing the classic baked potato. With savory wild mushrooms, sweet roasted tomatoes, and a touch of white wine, it’s a flavor-packed twist on an old favorite.
- 4 medium potatoes (250 g each)
- 4 cloves garlic
- Half an onion (150 g)
- ½ tsp thyme
- 2 cups wild mushrooms (250 g)
- 2 tbsp butter (30 g)
- 3 tbsp dry white wine (45 g)
- 2 heads of lettuce (300-350 g each)
- 1 container of plain yogurt (200 g)
- 4 medium tomatoes
- Olive oil
- Salt and black pepper to taste
- Rinse the potatoes and tomatoes. Slice the tomatoes. Place the potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Take the potatoes out and cut a cross on the top of each one. Coat with olive oil. Preheat oven to 400°F. Place the potatoes and tomatoes on a baking sheet and bake for 30 minutes.
- Mince the garlic and slice the onion. Fry the onion with the melted butter. Add the thyme, garlic, and mushrooms, and stir-fry on high heat for 5 minutes. Add ½ tsp salt and black pepper, and top with the white wine. Stir-fry until the sauce thickens.
- Sprinkle salt on the baked potatoes; place in a serving dish with the tomato slices and lettuce. Top each potato with the mushroom mixture and 2-3 tbsp of natural yogurt.