Stuffed potatoes with mushrooms and bean sprouts

Preparation time: cca. 20 minutes (plus cooking, steaming and oven time)
Per portion cca. 337 kcal / 1415 kJ
10 g P, 20 g F, 28 g CH


  • 4–6 large potatoes
  • 250 g mushrooms
  • 100 g bean sprouts
  • 6 spring onions
  • 2 tbsp oil
  • salt
  • pepper
  • 50 g freshly grated Parmesan cheese
  • 1 tsp dried thyme


  1. Pre-heat the oven to 200 °C (Gas Mark 6). Wash the potatoes well and pierce a few times with a fork. Place on a greased baking sheet and bake in the oven for cca. 45 minutes.
  2. Trim the mushrooms and wipe with damp kitchen paper, then cut into slices. Wash and drain the bean sprouts. Trim, rinse and dry the spring onions, then slice into rings.
  3. Heat the oil in a pan and stir fry the vegetables. Add salt and pepper to taste. Cut the top third off the cooked potatoes and scoop out part of the inside.
  4. Place the vegetable mixture in the potatoes. Sprinkle with Parmesan and dried thyme, and bake in the oven for cca. 10 minutes.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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