Potato boats with mushrooms and cheese

Boiled potatoes, stuffed with mushroom julienne and baked with cheese in the oven! Delicious and original dish of relatively inexpensive products that can be prepared even on a festive table. Stuffing boiled potatoes in this way can be done with a variety of fillings: ham and cheese, ready-made roasted meat, etc.

Tips: Potatoes for stuffing should be large, not less than 200g, otherwise it is difficult to cut out the middle and there is little space for the filling. It is especially easy to cut cold, boiled potatoes, which have already lain in the refrigerator. It does not crumble and keeps its shape. So in this dish you can dispose of potatoes, cooked yesterday or a couple of days ago. To make the potato boat more ruddy, grease the outer walls with vegetable oil before baking.

Ingredients: For 8 pcs: 4 large (200-250g each) boiled and chilled potatoes in their uniform For the mushroom filling: 200g raw champignons 1 medium onion 2 tbsp. sour cream 20% fat 30g butter 100g of hard cheese 0.5 tsp salt pair of black pepper freshly ground pinches oil refined to grease the pan

Cooking mushroom stuffing: Peel and chop the onion. Choose some beautiful champignons and cut 8 thin plates - they will be needed to decorate stuffed potatoes. The rest of the mushrooms chop. Cheese grate on a fine grater. Divide into 2 equal parts. One part will be added to the mushroom stuffing, and the second sprinkle potatoes on top.

In butter, brown the onions (about 7-10 minutes), stirring occasionally. Add chopped mushrooms. Fry with onions until the liquid evaporates (about 7-10 minutes). Add 2 tbsp. sour cream, salt (0.5 tsp. salt), pepper (a couple of pinch). Mix. Fry the mushroom julienne, stirring for 2-3 minutes more. Remove from heat. Cool to room temperature. Cooled down mushrooms to combine with the first part of the cheese. Mix. Postpone.

Let's do the potatoes. Turn on the oven at 200C. Peel the boiled potatoes. To make it look more beautiful and neater (without hillocks and dark spots, as sometimes happens with potatoes in uniform), it can be cleaned as damp, removing the upper skin with a small layer of potatoes. Cut potatoes into 2 halves. Cut out the boat. You can delete the middle in different ways. I'll tell you my way: I cut them out like they cut mango flesh.

We mark the wall thickness with a small knife (about 1 cm along the perimeter), inside there remains a part that we want to cut. Outline and cut into the depths of the knife grid. Remember that the bottom wall thickness should also be about 1 cm, it is important not to cut through to the bottom. The grid square is about 0.5x0.5 cm. We get potato pulp with a teaspoon. We do not use potato flesh in the recipe. It can be applied in another dish, for example, by making potato pancakes or by adding pulp to the soup. These are the boats should work. Each time it will be all neater.

Pan grease with vegetable oil. Posting potato blanks. Stuff potatoes with stuffing. The filling can be laid out flush or with a small slide. Put on top the second part of the cheese. Decorate with mushrooms. Bake at 200 ° C for about 20 minutes until golden. Serve warm. Enjoy your meal!