Oven-baked potato boats with mushrooms, bacon and shredded cheese Recipe

Dry the well-washed potatoes, do not peel them and cut them lengthwise, in half, into 2 parts, to give the shape of a boat. Prick with a fork or toothpick, brush with vegetable oil on all sides and bake in an oven preheated to 180 degrees for 60 minutes. The preparation time depends on the variety and size of the potato. Cut the bacon into sticks.

Peel the champignons and cut them into small cubes. Grate the cheese on a fine grater. Finely chop the greens as well. Fry the bacon in the pan for 3-4 minutes, add the mushrooms and cook again for 3-5 minutes until the liquid is dry. Transfer the prepared stuffing to cool.

Carefully remove the yolks from the baked potato slices and transfer them to a bowl. Add butter to the potato filling, season with spices and mash. Add the cooled bacon with the mushrooms, a large portion of the grated cheese, and mix everything well. Taste to taste and add spices (to taste) as needed.

Fill the potato boats with a mass of potatoes, bacon, mushrooms and cheese. Top with the remaining shredded cheese and put it again in the oven preheated to 200 degrees for 10-15 minutes to melt the cheese and brown slightly. Transfer the finished potatoes to a plate, garnish with herbs and bring to the table.