Mushroom-stuffed potatoes

4 servings
2 hours


1. We choose a baking dish, lubricate with vegetable oil.

2. Carefully my potatoes (do not peel the peel), dry, grease with vegetable oil and sprinkle with salt.

3. We bake potatoes at 180 degrees to softness (this will take an average of 50 to 60 minutes).

To keep the oven warm to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

4. Peel the onions, cut into small cubes, fry in vegetable oil until a pleasant golden shade.

5. While the onions are frying, quickly rinse the mushrooms, cut into plates and also send them to a frying pan. Fry the mushrooms for 10 minutes until the liquid completely evaporates.

6. Peel the garlic, finely chop, add to the mushrooms, and also pour a little flour. We cook for 1-2 minutes, after which we add sour cream, salt, pepper, Italian herbs. Mix.

7. My parsley, finely chop, add to the mushroom filling.

8. We remove the cap from the potatoes (1/3 part of the total volume) using a teaspoon to remove the potato pulp - very carefully so as not to damage the shell. Potato pots with walls 0. 5 cm thick are obtained.

9. Add a little potato pulp to the mushrooms, mix. We start potato pots with mushrooms, sprinkle grated cheese on top. 10. Bake in the oven, preheated to 200 degrees. It will be enough for 15-20 minutes, since all the components of the dish are brought to readiness and we only need to brown the cheese. Serve hot on the table, garnishing with fresh greens. Enjoy your meal!