Mushroom and horseradish-stuffed potatoes

Method

1. While the baked potatoes are still warm, cut the tops off then scoop out 70 per cent of the interior, leaving a thin border of potato next to the skin. Heat the vegetable oil in a deep-fryer or saucepan to 180°C, or until the oil starts to shimmer and smoke, and fry the potato skins until their interiors are very crisp. Drain well on paper towels then allow to cool.
2. Working quickly, heat 50 ml of the olive oil in a wide frying pan over a high heat. Add the garlic and cook until it begins to caramelise, then add the mushrooms and season. Sauté the mushrooms until they collapse. Place the mixture in a food processor, add half of the sour cream and blend to a smooth purée. Set aside to cool.
3. Once the purée is cool, mix with the remaining sour cream, the tarragon, horseradish and half the chives. Adjust the seasoning if necessary. Spoon this mixture into the potato skins until they are almost full. Place on a baking tray and set aside.
4. Heat the remaining olive oil in a frying pan and cook the wild mushrooms briskly. Add the shallots, the remaining chives, a squeeze of lemon juice and season lightly. Drain off any excess liquid and allow to cool.
5. Preheat oven to 200°C.
6. Spoon the mushrooms onto the potatoes then sprinkle with gruyère. Mix the parmesan, breadcrumbs and parsley together, then sprinkle over the potatoes. Bake for 10–15 minutes and serve piping hot.