Stuffing roasted potatoes with chanterelle mushrooms makes a fantastic two-in-one potato side dish. First, potatoes are parboiled, then carved as the receptacle for the filling, and finally roasted in the oven. You could use any flavor combination for the filling. This version is made with a four-cheese tomato sauce and sautéed chanterelle mushrooms. The trick is to use waxy potatoes, which keep their shape and remain firm. These potatoes will come out beautifully!