Potatoes are called "second bread", this vegetable has been used for food for a very long time. It is difficult to surprise with this ingredient in dishes, but its lovers still try to do it. It is boiled, fried, and has recently been popularly baked. Baked potatoes are easy to prepare and very tasty, and can be filled with meat, fish and seafood, as well as vegetables.
Stuffed potatoes prepared according to this recipe can be served as a side dish, as an appetizer, or as a stand-alone dish. The number of ingredients for its preparation is small, and the dish turns out to be very tasty. In order to cook four servings of potatoes stuffed with mushrooms and bacon, you will need the following ingredients:
- potatoes 4 large root crops;
- bacon 130 g;
- champignons 200 g;
- sour cream 4 tbsp;
- dill to taste;
- salt to taste
Rinse potatoes thoroughly in warm water and dry well. Make punctures over the entire surface of the roots with a fork to a depth of about 1-1.5 cm and place on a baking sheet lined with baking paper. Preheat the oven to 190 degrees Celsius and bake the root vegetables for 1 hour, and check the readiness with a skewer. When the potatoes are ready, they need to be removed from the oven and allowed to cool, then either cut off the top of the vegetable or make a central cut along its long side. Clean the mushrooms with a special brush, remove contaminated areas from them, if necessary, and then wipe with a damp cloth and cut into thin slices. The bacon should be cut into slices, which in turn should also be slightly chopped. For frying food, pour about 1 tablespoon of sunflower or olive oil into a frying pan and heat it. Put the prepared bacon in a hot frying pan and fry for 3 minutes until it has a crispy and golden crust. Then add the chopped mushrooms to the finished bacon and cook everything together for another 3 minutes over medium heat until tender. When all the food is cooked, set aside 2 tablespoons of fried bacon and mushrooms to garnish the finished meal. To do this, you need to choose the most delicious pieces of crispy bacon and mushrooms with a spicy golden crust. The main part of the future filling should be seasoned with sour cream and heated over the fire for another 1-2 minutes. If desired, sour cream can be replaced with cream. Remove part of its mass from the cooled potatoes with a spoon (about 1 tablespoon) and carefully chop the rest with a spoon. Then add the prepared mushroom and bacon filling to it and mix gently. Rinse and dry fresh dill, then chop finely. Decorate the finished potatoes with the mushrooms and bacon that were set aside and sprinkle with finely chopped dill. Ready-made stuffed potatoes are best served immediately or stored in the refrigerator for no more than 12 hours in an airtight container. If baked potatoes are served as a side dish, then pork may be the main dish. This is the most juicy meat and goes well with potato dishes.
