How to make
Boil the potatoes for 25 minutes in slightly salted water. They should be soft but not overcooked. Remove them from the water and allow them to cool.
Finely chop the onion and fry it in butter and olive oil over medium heat. Meanwhile, peel the mushrooms and cut them into small cubes.
When the onions soften, add a spoonful of sugar and leave it to caramelize slightly. This will add a great touch to the filling.
Add the mushrooms and cook them for a few minutes, then pour the cream and processed cheese into pieces. Stir until the cheese thickens and melts completely and season it with salt, thyme and black pepper.
Cut the potatoes in half and carve them out like boats, in which you need to add the filling. You can add the mashed part of the carved out potato inside to the filling, if you wish.
I sometimes do the following - I add a spoonful of butter, pour a little milk and stir until a potato cream is obtained. I then season it with salt and black pepper. It adds more creaminess and density to the filling.
Preheat the oven to 360°F (180 degrees).
Fill the potato boats with the mixture and arrange them in a greased baking pan. Bake them for about 15 minutes or until a crust forms on top.
Take out the baking pan with the appetizing stuffed potatoes, sprinkle them with grated Gouda (fresh). Put them back in the oven to bake.
Serve the delicious stuffed potatoes with mushrooms and processed cheese with a garnish of fresh salad or on their own as an appetizer.
Enjoy your meal!
