Stuffed potatoes with sausage and mushrooms are a great snack for any occasion.
Cooking time 30 minutes
Young potatoes 3 pcs
Champignons 200 g
Boiled sausage 100 g
Sunflower oil to taste
Parsley (greens) twigs.
Salt to taste
Wash and dry young potatoes well.
Place on a baking sheet or simply on a wire rack. Make cuts along the length of the potato and rub with sunflower oil and salt.
Bake in the oven until cooked for about 20 minutes at a temperature of 200 degrees C.
Fry mushrooms with onions in sunflower oil for 3-5 minutes.
Add the diced sausage. Fry everything together for a couple of minutes. Salt.
Place the potatoes on a plate, put the filling on top into the cut of the potatoes. And decorate with greenery.