Kroshka-Kartoshka
6 servings
90 minutes
Even though there is a bright, rich filling here, and the potatoes kind of play the role of the shell, it is better to think about the quality of the potatoes in advance. The oven reveals all the advantages of the potatoes, as well as all their shortcomings. It is ideal to test the chosen variety in advance. In addition, after you find the ideal potato, you can stuff it with anything.
1
Wash and dry the large potato well, then poke holes all over its surface with a fork.
- Potato: 6 pieces
2
Wrap each tuber in foil with the matte side facing out. Send the potatoes to an oven preheated to 180 degrees for about 1-1.5 hours until soft.
3
While the potatoes are cooking, prepare the filling by finely chopping the onion.
- Onion: 1 head
4
Slice the mushrooms thinly, chop the onion into small cubes, and cut the chicken into small cubes about 1 cm on each side.
- Button mushrooms: 300 g
- Chicken breast fillet: 600 g
5
Heat vegetable oil in a pan and fry the onion until golden.
- Vegetable oil: 50 ml
- Onion: 1 head
6
Add mushrooms to the onion and fry until golden brown.
- Button mushrooms: 300 g
7
Add chicken to the pan, fry while stirring for 3-5 minutes until the chicken meat lightens.
- Chicken breast fillet: 600 g
8
At the end, add sour cream, season with salt and pepper to taste, mix and remove from heat.
- Sour cream: 200 g
- Salt: to taste
- Ground black pepper: to taste
9
Grate the cheese on a coarse grater. Chop the dill.
- Cheese: 180 g
- Dill: 30 g
10
Make a cross-shaped cut on the cooked potato, slightly open it, and fluff the flesh with a knife.
11
Add butter, cheese, and dill, season with a little salt, and mix well with the meat.
- Butter: 120 g
- Cheese: 180 g
- Dill: 30 g
- Salt: to taste
12
Put the filling on the potatoes, chicken with mushrooms, and sprinkle with fried onions.
- Chicken breast fillet: 600 g
- Button mushrooms: 300 g
- Onion: 1 head
- Fried onions (crispy onions): to taste
