Prepare the potatoes. To do this, wash the tubers well, wrap them in aluminum foil and bake at 200 °C (convection oven) for about an hour.
In the meantime, prepare the filling. Peel and finely chop the onion and garlic. Carefully clean the mushrooms and cut them into thin slices. Cut the bacon into strips.
Heat a pan and fry the bacon strips in it. First add the onions, then the garlic and fry them. Add the mushrooms to the pan as well and sauté until soft. Season with salt, pepper and a dash of Worcester sauce.
Remove the potatoes from the tube and remove the foil. Slice lengthwise, fill the center with the mushroom mixture and sprinkle with the grated mountain cheese.
Place the potatoes in the oven once more and continue baking for about 5 minutes until the cheese has melted.
Remove from the oven again and sprinkle with arugula. Arrange on a plate and bring to the table.
Preparation Tip:
The baked potatoes go well with a creamy herb dip.
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