Potatoes are called ""the second bread"", this vegetable is eaten already long ago. It is difficult to surprise with this ingredient in dishes, and his fans after all try to make it. It is subjected to cooking, frying and a popular way of thermal treatment recently - to roasting. The baked potatoes are simple in preparation and are very tasty, and as a stuffing for it it is possible to use meat, fish and seafood and also vegetables.
The stuffed potatoes made according to this recipe can be served as a garnish, snack or as an independent dish. The amount of ingredients for its preparation is small, and the dish turns out very tasty. To prepare four portions of potatoes stuffed with mushrooms and bacon the following ingredients will be required:
- potatoes of 4 large root crops;
- bacon of 130 g;
- champignons of 200 g;
- sour cream of 4 tablespoons;
- fennel to taste;
- salt to taste
Potatoes need to be washed out carefully in warm water and it is good to dry. On all surface of root crops to make punctures a fork on depth about 1-1.5 cm and to lay on the baking tray covered by paper for baking. Warm an oven to 190 degrees Celsius and bake root crops within 1 hour, and readiness to check a skewer. When potatoes are ready, it needs to be taken out from an oven and to give time to cool down, and then or to cut off top at vegetable or to make the central section on its long party. Clean mushrooms with a special brush, remove from them the polluted sites if it is necessary, and then to wipe with damp fabric and to slice thin. Bacon should be sliced, and those in turn, it is also necessary to crush a little. For frying of products on a frying pan to pour about 1 tablespoon of sunflower or olive oil and to heat it. Lay out the prepared bacon on the heated frying pan and fry within 3 minutes before education at it a crunchy and golden crust. Then to add the cut champignons to ready bacon and to prepare everything together 3 more minutes on average fire until ready. When all products prepare, it is necessary to postpone 2 tablespoons of fried bacon and mushrooms for decoration of a ready-to-eat meal. For this purpose it is necessary to choose the most appetizing pieces of crunchy bacon and mushrooms with juicy golden crust. A part of future stuffing should fill the main with sour cream and to warm up on fire within 1-2 minutes. At will sour cream can be replaced with cream. To remove from the cooled-down potatoes with a spoon a part of its weight (about 1 tablespoon) and carefully also a spoon to crush the rest. Then to add to it the prepared mushrooms and bacon stuffing and to mix accurately. Wash out and dry fresh fennel, and then to chop small. Decorate ready potatoes with the mushrooms postponed earlier and bacon and to strew with small chopped fennel. It is better to serve the ready stuffed potatoes at once or to store in the fridge no more than 12 hours in a tight container. If the baked potatoes are served as a garnish, then pork can act as a main course. This most juicy meat which well approaches potatoes dishes.