Ingredients
- 4 medium potatoes
- 100 g sliced bacon
- 80 g mixed sautéed mushrooms (packaged)
- 50 g ricotta
- 1 egg
- 50 g grated Parmesan cheese
- Fresh parsley
- Salt
- Pepper
- Extra virgin olive oil
Preparation of the recipe
1
Cook the potatoes wrapped in aluminum foil in the oven at 180°C until they are soft.
2
Cut them in half, scoop out the inside, and put them back in the oven at 180°C for 10 minutes.
3
Combine the potato pulp with the ricotta, add an egg, the roughly chopped mushrooms, the pancetta in a pan, and the Parmesan. Season with salt and pepper.
4
Fill the potatoes, sprinkle with more Parmesan, and bake at 180°C for 10 minutes to gratin.
