Russian Baked Potatoes with Mushroom Topping (Pecheniy Kartofel’ s Gribami)
November 29th, 2007 by driver
4 large baking potatoes
200 gr fresh mushrooms, chopped
1 onion, finely chopped
100 gr butter
1 egg
2 teaspoons dill
1 cup sour cream
4 tablespoons cheese, grated
1/2 cup buttered bread crumbs
Bake potatoes at 375°F (190°C) for 45 minutes, or until potatoes are tender, when pierced through with a folk. Slice lengthwise, scoop out and mash the pulp.
Lightly sate the mushrooms and onion in butter, then combine with the mashed potato centers, the egg, parsley and cream. Blend well, then return to the potato shells.
Generously top with the sour cream and garnish with the grated cheese and bread crumbs.