- large oblong potatoes - 6 pcs.
- fresh champignons Veres - 250 g
- smoked brisket - 30 g
- hard cheese -50 g
- green onions - 3 feathers
- vegetable oil - 1 tbsp.
- sour cream or heavy cream - 2 tablespoons
- garlic pepper
Wash the potatoes and boil in their skins until tender. Carefully cut the barrel off the potatoes and remove the pulp with a spoon. Chop the mushrooms. Cut the brisket into small cubes. Fry the brisket with mushrooms in vegetable oil. Mash the potato pulp and mix with mushrooms, brisket, sour cream, finely chopped green onions. Season with garlic pepper and salt to taste.
Fill the potatoes with the filling. Grate cheese and sprinkle over potatoes. Place the potatoes in a baking dish and bake for 10 minutes at 200 degrees. Serve hot potatoes, sprinkle with herbs.