Potatoes stuffed with breadcrumbs, cheese and eggs

6 servings


Lightly boil 24 large potatoes in salted boiling water, peel, cut off the tops. Remove the flesh so that the bottom and walls of the potatoes can hold the mince. Brown 100 g of sifted crumbs in oil, add 2 tablespoons of grated cheese, 2 chopped eggs, a tablespoon of chopped dill and parsley, 0. 5 cups of cream (or milk), loosened with egg, a tablespoon of warm oil, salt, mix. Stuff potatoes, cover with cut tops, place on a sheet greased with oil and sprinkled with flour. Sprinkle with cheese, drizzle with butter, let gradually brown in the oven. Mix the remaining minced meat with the extracted potato pulp, add egg, salt, flour. Roll with balls, roll in flour, fry blush in boiling oil. Cover the finished stuffed potatoes with fried balls.