Step: 1/9

Wash and dry the potatoes and halve them lengthwise. With a knife, cut a cross about 1 cm deep on the cut surfaces.

Step: 2/9

Wash and dry the rosemary. Remove the leaves from the stalks.

Step: 3/9

Place the potatoes on a baking tray lined with baking paper with the cut surfaces facing upwards. Drizzle with 1 tbsp olive oil and sprinkle with the rosemary and some sea salt . Bake in a preheated oven at 180°C (160°C fan, gas 4).

Step: 4/9

Meanwhile, peel and finely chop the garlic. Peel and dice the onions.

Step: 5/9

Clean the mushrooms with a brush or kitchen paper and, depending on the size, cut into quarters or halves.

Step: 6/9

Heat the remaining olive oil in a non-stick pan and saute the onions and garlic over a low heat for 4-5 minutes.

Step: 7/9

Add the mushrooms, stir and season with salt. Cover and cook gently for 8-10 minutes. Remove the lid and simmer for 5 minutes until the liquid evaporates.

Step: 8/9

Wash and roughly chop the chives.

Step: 9/9

Mix the sour cream and two thirds of the chives with the mushrooms. Season with salt and pepper, sprinkle with the remaining chives and serve with the baked potatoes.