Smear the baking dish with vegetable oil and sprinkle with a thin layer of salt, rinse the washed potatoes with oil and sprinkle with salt. Put the potatoes in the mold.
Bake potatoes at 180 degrees for about 60 minutes.
Dice the onion and fry until rosy in vegetable oil.
Cut the mushrooms into cubes and add to the onion. Cook for 10 minutes.
Add a pinch of flour to the mushrooms, garlic, passed through a press, mix and cook for a minute. Then add sour cream, when everything boils, add salt and pepper to taste, simmer for another minute.
Remove from heat and add chopped parsley.
Cool the potatoes and brush off the salt. Cut off the lids from the potato and remove the pulp with a teaspoon so that thin walls remain.
Fill the potatoes with the filling.
Put the potatoes in a greased form, sprinkle with grated cheese and bake at 200 degrees for about 20 minutes.
Potato stuffed with mushrooms is delicious, nutritious and beautiful. Potato with mushrooms under a crispy, fried crust looks very impressive, inside the juicy mushroom filling is fragrant and goes well with potatoes. This dish will perfectly decorate any festive table; serve warmly by decorating with greens. If the filling turns out to be too liquid, you can add a little potato to it that is scraped from the boats. For cooking, it is better to take old potatoes, just rinse it well, you do not need to peel the peel.