To make a culinary masterpiece, you don’t have to use expensive ingredients.
A set of standard products may be enough to get an incredibly beautiful and very tasty dish.
Perhaps one of the most striking examples of such a dish are potato boats.
This is the name for potato halves that have been freed from pulp and stuffed with a certain mixture.
The filling includes mushrooms.It is this ingredient that is the secret of the bright taste of the dish, emphasizes the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
Recipe for potato boats
Take four large potatoes, wash them with water, but do not peel them.
Boil these tubers, and then leave them in the refrigerator for a while.
While the nightshades are cooling, prepare the filling for the future ‘boats’.
Take two onions, peel them, cut them into cubes and put them in a preheated frying pan.
When the onions are browned, add 300 grams of finely chopped champignons.
After about 8 minutes (by which time the liquid should have completely evaporated), pour 50 grams of grated cheese into the pan.
In addition, it is advisable to use the following additives: sour cream (2 tablespoons), table salt (half a teaspoon), ground pepper (to taste).
The thoroughly mixed mass must be fried for another 3 minutes.
Take the potatoes out of the refrigerator and cut them in half. Partially remove the pulp from each half (using a spoon) and fill the resulting ‘boats’ with the prepared onion-mushroom mixture.
Sprinkle each filled potato half with a small amount of grated cheese.
The final stage is heating the resulting ‘structures’ in the oven. The procedure lasts 20 minutes at a temperature of 200 degrees.
In addition, it is advisable to use the following additives: sour cream (2 tablespoons), table salt (half a teaspoon), ground pepper (to taste).
The thoroughly mixed mass must be fried for another 3 minutes.
Take the potatoes out of the refrigerator and cut them in half. Partially remove the pulp from each half (using a spoon) and fill the resulting ‘boats’ with the prepared onion-mushroom mixture.
Sprinkle each filled potato half with a small amount of grated cheese.
The final stage is heating the resulting ‘structures’ in the oven. The procedure lasts 20 minutes at a temperature of 200 degrees.
In addition, it is advisable to use the following additives: sour cream (2 tablespoons), table salt (half a teaspoon), ground pepper (to taste).
The thoroughly mixed mass must be fried for another 3 minutes.
Take the potatoes out of the refrigerator and cut them in half. Partially remove the pulp from each half (using a spoon) and fill the resulting ‘boats’ with the prepared onion-mushroom mixture.
Sprinkle each filled potato half with a small amount of grated cheese.
The final stage is heating the resulting ‘structures’ in the oven. The procedure lasts 20 minutes at a temperature of 200 degrees.
In addition, it is advisable to use the following additives: sour cream (2 tablespoons), table salt (half a teaspoon), ground pepper (to taste).
The thoroughly mixed mass must be fried for another 3 minutes.
Take the potatoes out of the refrigerator and cut them in half. Partially remove the pulp from each half (using a spoon) and fill the resulting ‘boats’ with the prepared onion-mushroom mixture.
Sprinkle each filled potato half with a small amount of grated cheese.
The final stage is heating the resulting ‘structures’ in the oven. The procedure lasts 20 minutes at a temperature of 200 degrees.
In addition, it is advisable to use the following additives: sour cream (2 tablespoons), table salt (half a teaspoon), ground pepper (to taste).
The thoroughly mixed mass must be fried for another 3 minutes.
Take the potatoes out of the refrigerator and cut them in half. Partially remove the pulp from each half (using a spoon) and fill the resulting ‘boats’ with the prepared onion-mushroom mixture.
Sprinkle each filled potato half with a small amount of grated cheese.
The final stage is heating the resulting ‘structures’ in the oven. The procedure lasts 20 minutes at a temperature of 200 degrees.
In addition, it is advisable to use the following additives: sour cream (2 tablespoons), table salt (half a teaspoon), ground pepper (to taste).
The thoroughly mixed mass should be fried for another 3 minutes.
Take the potatoes out of the refrigerator and cut them in half. Partially remove the pulp from each half (using a spoon) and fill the resulting ‘boats’ with the prepared onion-mushroom mixture.
Sprinkle each filled potato half with a small amount of grated cheese.
The final stage is heating the resulting ‘constructions’ in the oven. The procedure lasts 20 minutes at a temperature of 200 degrees.
