Mushroom-stuffed potatoes

1 serving


well-washed mushrooms, onions, dill and parsley are finely chopped. all this is toasted in butter in a pan with a lid. flour is poured on top, stirring all the time. sour cream and salt are added. a little lemon dog is squeezed. cartophelins are washed, peeled and cut, if large, in two. if the potatoes are small, tops are cut from them, scraped out and filled with mushrooms prepared in advance. are placed in a saucepan with hot butter, fried slightly, after which water is gradually added, stewed until the potatoes soften.