Potato pockets


Pork pulp (minced pork can be used) 150 g

Champignons, fresh frozen or canned 50 g

Sour cream 25% fat. 50 g

Hard cheese 70 g



Cut the meat into small pieces (if minced, then defrost).

Peel the potatoes. And you need to remove the middle, this can be done with a special knife or with a regular teaspoon. It is better to make the walls of the potatoes thin, this will allow the dish to cook faster and allow it to soak well with the meat broth.

Fry the meat with mushrooms, spices and herbs in a pan until half cooked.

Grate the cut potato middle and mix with the meat. Put the resulting mixture in potatoes. Pour sour cream on top and bake at 200 degrees for 30-40 minutes.

Sprinkle with grated cheese 10 minutes before cooking.

Bon appetit!