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Baked Potatoes and Mushrooms with Sour Cream

Wonderfully fragrant potatoes with a mushroom flavor! Baked potatoes and mushrooms with sour cream are an unbelievably tasty, juicy, and quite filling main dish that's perfect for a family dinner or lunch.

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Mushrooms with potatoes in the oven with sour cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 5 g
Fats 40 % 10 g
Carbohydrates 40 % 10 g
151 kcal
GI: 100 / 0 / 0
    1. Peel the potatoes and rinse them in cool water. Then cut them into pieces, not too small — into halves or quarters (depending on the size of the potatoes). Put the cut potatoes in a medium pot and cover with clean water. Set the pot over medium heat and bring the water to a boil. Then reduce the heat, salt the water to taste, and parboil the potatoes until half-done — 6–8 minutes, depending on the variety. Then drain the water. 2. While the potatoes cook, heat the oven to 400°F (200°C). Wash the spinach leaves and spread them on a clean, dry towel to dry. The spinach is optional — it adds freshness and makes the dish more wholesome. 3. In a separate bowl, mix the sour cream (at least 20% fat) and olive oil. Peel the garlic and crush it through a garlic press. Grate the cheddar on the coarse side of a grater. Add the garlic and half the grated cheese to the bowl with the sour cream and olive oil. Mix everything well and add salt and freshly ground black pepper. 4. Rinse the button mushrooms thoroughly under running water to remove any soil or grit. Then drain off the excess water in a colander. Cut them lengthwise into medium slices. 5. Grease a baking dish of a suitable size with a piece of butter. Layer the sliced mushrooms and parboiled potatoes in it, tucking the spinach leaves in a layer among the potatoes. Pour the sour cream and olive oil mixture over the top. To make the potatoes juicier, pour a little chicken broth into the dish. 6. Put the baking dish in the preheated oven for 25–30 minutes, until the potatoes are fully cooked. Then take the dish out and sprinkle the rest of the grated cheese over the top. Return the dish to the oven for about 10 minutes, so the cheese melts and browns a little. As soon as the dish develops a golden-brown crust, take it out of the oven. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Button mushrooms - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted premium butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Cheddar cheese - 392  kcal/100g
  • Chicken broth - 19  kcal/100g

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