Stuffed potatoes

Stuffed potatoes
This recipe was written down in my recipe notebook, and I have it from one of my neighbors, a Greek origin old woman who was born at the beginning of the 20th century. I didn't ask  her, when she was still alive, if her recipes were Greek, but anyway there are very tasty and healthy.

Ingredients for 4 servings : 8 medium sized potatoes, 200 g mushrooms, 2 large onions, 2 eggs , 5 tablespoons of cream, 50 g butter, 2 cups of vegetable broth, a handful of parsley leaves, salt and pepper.

Peel the potatoes, cut them lengthwise in half and scrape with a spoon. Finely chop the onion and then gently fry it in a oiled pan just until it softens, then add the minced mushrooms in the pan and let everything braise about 4-5 minutes at low temperature. Then pour the whipped cream mixed with the eggs, salt and pepper. Stir until the mixture thickens, then set aside. Add the chopped parsley leaves. Stuff the potatoes with this mixture, place them in a pan that goes in the preheated oven, then pour the broth on them, a small piece of butter on every potato and bake at about 180 C/ 355 F.  They are ready after about 30 minutes since it starts boiling. Occasionally pour some broth over the potatoes with a wooden spoon, so they don't get dried on the top.

Stuffed potatoes

Serve the stuffed potatoes when they are hot, with grated cheese on top, and any salad you wish.


1 comment:

  1. I would never think to make potatoes this way. Very interesting. Can't wait to try them!


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