3 potatoes
80 g white mushrooms
1 carrot
½ onion
½ celery stalk
3 tablespoons sour cream
Pinch of salt
Dash of ground black pepper
Grated hard cheese

Sauce
200 g sour cream
100 g Greek yogurt
1 tablespoon lemon juice
1 tablespoon curry powder
2 tablespoons fresh cucumber juice
2 dashes ground black pepper
2 pinches of salt
Pinch of Cayenne pepper

Boil potatoes and let chill. Finely chop ½ onion and fry on a skillet, add sliced mushrooms and grated carrot. Fry for 10 minutes, stirring occasionally. Transfer from pan to a mixing bowl, add celery, cream salt, pepper, and stir.
Make a criss-cross slash in the middle of the potato, and fold back the peel. Carve about ⅓ of the potato and fill with the prepared mixture, fold the peel over and sprinkle with grated cheese. Repeat with the other potatoes. Bake on the grill setting at 250 C for 20 minutes.
In a bowl, mix sour cream and Greek yogurt for the sauce. Add lemon juice, cucumber juice, curry powder, Cayenne pepper, salt and pepper and stir carefully.