Fine dish for fans of meat dishes – potatoes stuffed with meat. Here at the same time both a garnish, and a tasty stuffing, such dish will be suitable both for adult family members, and for children.
It is required to you
- potatoes
- 1 kg;
- meat or forcemeat
- 300-400 g;
- hard cheese
- 100 g;
- bacon
- 100 g;
- sour cream
- 150 g;
- fennel;
- garlic
- 2 cloves;
- onion
- 2 heads;
- pepper;
- salt;
Instruction
1. Choose potatoes, large, approximately identical by the size. If you cook from potatoes of a last year's harvest, boil tubers directly in a peel (in "uniform") to semi-readiness on weak fire. New potato after such processing can begin to crumble therefore it is better to make it for a farshirovka in the raw.
2. Cool potatoes and peel it. Cut tubers in half and scrape out the middle a teaspoon, leaving small walls, about 1 cm thick (the main thing that they didn't break). If potatoes small, cut off from it a small lid, otherwise the volume of "court shoes" for a farshirovka will be too small.
3. Miss meat via the meat grinder together with the peeled onions. Also you can add the cores which are taken out from potatoes to a stuffing, in this case the dish will turn out slightly less tasty. Salt forcemeat, pepper and add egg, carefully mix.
4. Prepare sour cream filling. For this purpose small cut bacon, grate cheese on a small grater. Mix everything with sour cream, add the crushed fennel, parsley and garlic.
5. Grease each potato "boat" with vegetable oil outside and fill with carrots and tomato paste.
6. From above close forcemeat sour cream filling and put a frying pan in the oven heated to 200 degrees. Serve the dish hot, having watered with onions sauce and having strewed it with fresh greens.