A delightful twist on stuffed potatoes, featuring a creamy mushroom filling with a hint of herbs.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
Pierce the potatoes with a fork and place them on a baking sheet. Bake for about 1 hour or until tender.
Piercing the potatoes allows steam to escape, preventing them from bursting.
Line a strainer with cheesecloth and set it over a bowl. Add the yogurt and let it drain for 15 minutes.
Draining the yogurt makes it thicker and creamier.
Transfer the drained yogurt to a small bowl and mix in the mustard. Set aside.
Mix thoroughly to ensure the flavors are well combined.
In a frying pan over medium heat, sauté the onions and garlic in olive oil until the onions are soft, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Add the mushrooms, dill, thyme, and nutmeg to the pan. Cook until the mushrooms are browned and fragrant, about 7 minutes.
Cooking the mushrooms releases their natural flavors and moisture.
Remove the pan from heat and stir in the yogurt mixture.
Mix gently to maintain the creamy texture.
Slice the baked potatoes open and fluff the insides with a fork. Spoon the mushroom mixture over the potatoes and serve.
Serve immediately for the best taste and texture.
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