Potatoes stuffed with mushrooms.
200 g (7 oz) potatoes, peeled, boiled.
20 g (1 oz) dried mushrooms, soaked in the water, boiled,
1 onion, finely chopped.
2 tbsp margarine.
salt, ground pepper to taste.
1 cup sour cream.
1 tbsp parmesan cheese, grated.
1 tbsp bread crumbs.
1. Cut the top of each potato and scoop out the pulp. Set aside.
2. Simmer boiled mushrooms with margarine. Add onion, stew. Flavour with salt and ground pepper. Put the mixture into each potato.
3. Place potatoes into baking tin, pour over sour cream. Sprinkle with cheese and bread crumbs. Bake the potatoes in a 425 degree oven. Serve immediately.