Potatoes stuffed with buckwheat porridge

1 serving


pick up large, equal-sized potato tubers, cut from two ends, peel exactly the skin. then remove the potatoes from the inside with a notch. lower the potatoes into the highly heated vegetable oil, fry until golden, remove and fill with minced meat. cooking minced meat: go through buckwheat, fry in an oven until golden, and then cook in a small amount of water (
1. 5 a glass 1 a glass of buckwheat), at the end of cooking pour 2 spoons of vegetable oil, cover and put in the oven for 20 minutes. put the browned onions, salt, pepper, dill greens and raw egg in the ready porridge, mix well and fill the prepared potatoes with this minced meat. grease on top with egg, sprinkle with grated cheese, spray with butter and put in the oven for 10 minutes. serve with sour cream