Recipe for Potatoes stuffed with dried mushrooms from our chef, Nikos Zafeirakopoulos.

PREPARATION & EXECUTION
1. Preheat the oven to 180-200°C, in the air.
2. Place each potato on a sheet of cooking paper and then on a sheet of aluminum foil. With a knife we make holes in the potatoes. Add salt, pepper, thyme, 1 crushed clove of garlic, a little butter and close like a parcel. Place in a baking tray and bake for 50-80 minutes depending on the size of the potato
3. Put the dried mushrooms in a little water or wine in a container. We keep them in the liquid. After 40+ minutes, drain them (as long as they have softened well) and chop them. Lightly saute in a little butter and extinguish with their broth, cook until the liquid is reduced by half. Remove them from the pan and set them aside.
4. Putting on a glove after 45 minutes we check if they have softened. Open the package, cut them in half and let them cool a little. We carve an outline with our knife and using a spoon we dig the potatoes. Put a little butter on the dug potatoes to melt and add salt and pepper. Pass through a press pure or a potato press (be careful not to use a multi, the texture of the potato changes). Transfer them to a mixing bowl. We also place the yogurt, the Philadelphia cheese, the mushrooms and add salt and pepper to taste.
5. Put the mixture on the potatoes. Bake for 10 minutes in the oven and then add the cheddar cheese, and continue cooking on high resistances or grill.
Optionally add chopped parsley.