Just look at these appetizing potatoes. Roast potatoes and stuff each potato shell with ceps and onion and great dinner is on your hands.
Roasted potatoes are an ideal side dish for a crowd. They will become a perfect complement for a grilled steak, but you can also make a meal out of them.
- 1 tsp flour
- 10 potatoes
- 1 bulb onion
- 150 g (5 oz) ceps
- 100 ml sour cream
- fresh parsley (for serving)
- olive oil (for greasing)
- salt – to taste
Wash potatoes carefully. Place them in a baking tray greased with olive oil. Bake the potatoes until cooked through. Slice the potatoes in half lengthwise and scoop out flesh with a spoon. Be careful not to tear the shell.
Wash ceps, peel and boil them. Cut the mushrooms finely.
Peel a bulb onion and chop it. Preheat olive oil in a frying pan and sauté the onion until soft.
Pour 1/2 cup of mushroom broth in a pan and bring it to boil. Combine 1/2 cup of cold mushroom broth with flour. Add the mixture to the pan. Bring it to boil. Then add sour cream, mushrooms, onion, and salt. Stir everything carefully.
Stuff the potatoes with the prepared filling, diving equally. Arrange the potatoes in a baking dish greased with olive oil. Sprinkle everything with olive oil. Brown the potatoes in an oven for 15 minutes. Serve them hot.
Enjoy your meal!