Tasty Stuffed Potato Barrels

A simple, no-fuss recipe. It's delicious, and the presentation is a hit with everyone! Tasty, easy, and a little bit different.

Recipe author

Servings:

Potatoes (uniform, medium-sized)

Pork

250

Button mushrooms

150

Onion

Mayonnaise

Sour cream

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 14 % 3 g

Carbohydrates 71 % 15 g

97 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Peel the potatoes and boil them for 5–10 minutes after the water comes back to a boil. The exact time depends on your potatoes — if they cook down fast, keep them in the water only briefly. Drain and let them cool.
Step 2:

Finely chop the onion, dice the mushrooms, and combine them.
Step 3:

Finely chop the pork.
Step 4:

Mix the mushrooms, onion, and meat; add salt, pepper, sour cream, and mayonnaise, and mix well. The filling is ready.
Step 5:

Trim a thin slice off the bottom of each potato so your "barrels" stand up steadily. Then cut off the top and set it aside for now. Very carefully hollow out the center of each potato — I used a teaspoon. Don't pierce the bottom or damage the walls, and try to scoop out as much as you can.
Step 6:

Now take the potato top and turn it into a little lid.
Step 7:

Stuff the barrels with the filling.
Step 8:

Cap them with the lids and brush with vegetable oil. Set them in a baking dish, pour in a little water, and put them in an oven preheated to 350°F (180°C). Bake for an hour and a half, topping up the water as it evaporates.
Step 9:

Serve on lettuce leaves with your favorite vegetables. Enjoy!