Mushroom-stuffed potatoes

1 serving


medium-sized potatoes are peeled, the top ("lid") is cut into the tuber with a knife (without cutting through the tuber). Prepared tubers and "cap" are deep-fried, slightly salted, filled with mushroom mince, covered with "caps" and placed in an oven for 10 - 15 minutes at a temperature of 180 - 200 °. Minced meat is prepared as follows: boiled dried mushrooms are finely chopped, fried in butter or margarine, sautéed onions, chopped parsley and dill greens are added to salt and pepper.