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Crumb-potatoes with fillers for every taste.
Large potatoes are well washed, wrapped in foil in 2 layers with the shiny side to the potatoes. Bake in the oven for 180g for 60-90 minutes. The time depends on the size of the potatoes. After an hour, check the readiness by piercing it with a toothpick.
For the base, I have butter with dill and grated Cheddar cheese.
📝 At this time, we prepare fillers: vegetable
Filler:
pickled honey Mushrooms-100 grams
Pickled cucumbers-2-3 pieces
Onion-1/4
Sour cream - 1 tablespoon (can be replaced with mayonnaise or aromatic vegetable oil)
Wash the mushrooms, (you can cut them, but I like them when they are large) add to them sliced cucumbers, onions and sour cream. Stir. Add salt if there is not enough salt.
Sausages in mustard sauce:
Sausages - 3 pieces
Mustard - 2 tablespoons
Sugar - 1 teaspoon
Yolk - 1 piece
Lemon juice-1-2 teaspoons
Vegetable oil-1 tablespoon
Salt, black pepper
Add salt, Sugar, pepper, and egg yolk to the mustard (any one will do). Put on a steam bath and mix thoroughly. Add lemon juice and vegetable oil, stirring constantly. Keep for a couple of 5-7min. Add the sliced sausages to the resulting sauce, mix and remove to cool.
"Ham with cheese"
Ham-100 grams
Cheese - 50 grams
Parsley-2-3 sprigs
Mayonnaise-1-2 tablespoons
Cut the ham into small cubes. Grate the cheese on a fine grater. Chop the greens. Mix all the ingredients, adding the mayonnaise.
Red fish with cottage cheese.
Red fish - 100 grams
Cottage cheese-2-3 tablespoons
Cut the fish as small as possible. Add the curd cheese and mix.
Cut the finished potatoes in half along with the foil. Knead each half, add the base to taste. Top with 2 tablespoons of filler. It goes well with beer and mors)
By the way!) Fillers are great as a spread for Breakfast bread)
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