Ingredients

Preparation

Wrap the potatoes in aluminium foil with a few splashes of olive oil and cook on the grill or directly in the embers until soft. To speed up the cooking, boil the potatoes in salted water for about 10 minutes until al dente.

While the potatoes are sizzling on the grill, the filling can be prepared: Sauté the mushrooms briefly, season with salt, pepper and chopped parsley.

Tear open the foil and cut the potato in the middle, fill with mushrooms, add a slice of cheese and place on the grill again for a short moment. When the cheese has melted nicely, arrange with cherry tomato salsa as desired.

-> A leafy summer salad is a great side for this.