Potatoes stuffed with brisket, onions and lettuce

1 serving


pour large potatoes with boiling water, salt and cook until cooked to the floor, then peel, cut the sides on one side and remove the core. finely chop the smoked brisket, melt the fat, sprinkle the skewers with the herbs of young onions. wash the salad, cut finely, fold into gauze, squeeze out the moisture, salt, mix with skewers and onions, pour in the vinegar, mix. fill potatoes with the obtained mixture and cover them with sides. put the potatoes tightly in a sauté pan, roasting pan or deep pan in melted fat and fry in the oven. when the potatoes are browned, sprinkle it with dill, onion greens, pour sour cream and simmer until tender. serve hot.