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Stuffed potatoes

Stuffed potatoes


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Peel the potatoes, cut them in half lengthwise and scoop out with a teaspoon. Finely chop the onion and cook, then add the chopped mushrooms to the pan and simmer for a few minutes. Then pour the whipped cream with eggs, salt and pepper. Stir until the composition thickens, then remove from the heat and add finely chopped greens. Fill the potatoes with this composition, place them in a pan that goes to the stove (I also put the hollowed potato pieces), pour the vegetable soup, a piece of butter on each potato, and put it in the oven on the fire hard at first, then more moderately for about half an hour (since it starts to boil) or until the soup drops and the potatoes become soft. From time to time, pour the juice over the potatoes with a spoon, so that it doesn't dry out too much.

Serve hot, possibly with grated cheese on top, and with seasonal salad.