Potato “Boats” with Cheese and Mushroom Filling (in the Oven)

by Editorial Staff

Baked stuffed potatoes with mushrooms and cheese can be a great appetizer for a festive table or an independent dish for dinner.

Cook: 2 hours

Servings: 4

Ingredients

  • Potatoes (large, 200-250 g each) – 4 pcs.
  • Champignons – 200 g
  • Hard cheese – 100 g
  • Bulb onions – 1 pc. (100 g)
  • Butter – 30 g
  • Sour cream 20% fat – 2 tbsp
  • Salt to taste
  • Freshly ground pepper (pepper mixture) – 1 pinch
  • Vegetable oil – 1 tbsp

Directions

  1. Prepare the required ingredients.
  2. Wash the potatoes and boil them in their skins until tender (30 minutes after boiling). Cool down.
  3. Peel the onion and chop finely.
  4. Wipe the mushrooms with a damp kitchen towel. Choose a few beautiful mushrooms and cut off 8 thin slices – you will need them to decorate the stuffed potatoes. Cut the rest of the mushrooms into small pieces.
  5. Grate the cheese on a coarse grater and divide it into 2 equal parts. One part is for mushroom filling, and the other is for sprinkling potatoes.
  6. In a frying pan with the addition of butter, fry the onions for about 5-7 minutes, stirring occasionally.
  7. Add chopped mushrooms to the onion and fry until the liquid evaporates, about 7-10 minutes. Then add sour cream, salt, pepper, and fry, stirring occasionally, for 2-3 minutes.
  8. Transfer the mushrooms to a suitable container and cool to room temperature. Combine the cooled mushrooms with one part of the cheese.
  9. Stir the cheese and mushroom filling.
  10. Peel the potatoes.
  11. Cut lengthwise into 2 halves.
  12. Using a small knife, mark the thickness of the walls of the potato “boat” – about 1 cm around the peri.
  13. Mark and cut the “grid” with a knife deep into the potatoes, without cutting to the bottom about 1 cm. The square of the grid is about 5×5 mm.
  14. Take out the potato pulp with a teaspoon (you don’t need it).
  15. These are the potato “boats” you should get.
  16. Turn on the oven to heat up to 200 degrees. Cover the baking sheet with foil and grease with vegetable oil. Place the potato boats on a baking sheet.
  17. Stuff the potatoes with the cheese and mushroom filling.
  18. Put the second part of the cheese on the filling, evenly distributing it between the boats.
  19. Decorate the potato boats with champignon slices. Send the stuffed potatoes with mushrooms and cheese to the oven for 20 minutes.
  20. Potato “boats” with cheese and mushroom filling are ready.

    Enjoy your meal!

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