🥔 Ingredients
- 4 large russet potatoes (or baking potatoes)
- 1 cup raclette cheese, grated or sliced (you can substitute with Gruyère or Swiss cheese)
- 1/4 cup cooked bacon bits (optional)
- 1/4 cup sautéed mushrooms
- 1/4 cup caramelized onions
- 2 tbsp sour cream
- 1 tbsp butter
- Salt and black pepper, to taste
- Fresh chives or parsley, chopped (for garnish)
👩🍳 Instructions
- Bake the Potatoes:
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes. Pierce them with a fork and bake for 45–60 minutes until tender. Let cool slightly. - Prepare the Filling:
Cut the top off each potato and carefully scoop out most of the flesh into a bowl, leaving a shell. - Mix the Filling:
Mash the scooped potato flesh with butter, sour cream, salt, and pepper. Stir in bacon bits, mushrooms, and caramelized onions. - Stuff the Potatoes:
Fill the potato shells with the mixture. Top generously with raclette cheese. - Melt the Cheese:
Place the stuffed potatoes back in the oven at 375°F (190°C) for 10–15 minutes, or until the cheese is melted and bubbling. - Garnish and Serve:
Sprinkle with fresh chives or parsley. Serve hot and enjoy your gourmet-style comfort dish!
Let me know if you’d like a vegetarian version or a raclette pan version!