- Potatoes - 2 pieces
- Ham - 30 Grams
- Onion - 1 Piece
- Garlic - 3 Teeth
- Sour cream - 30 Grams
- Marjoram - - To taste
- Parsley - 1 st. a spoon
- Salt - 1 teaspoon
- Black pepper powder - 1/2 Teaspoon
- Butter - 10 Grams
- Olive oil - 1 Art. a spoon
In the photo - the ingredients from which we will prepare the trunks. We can peel the potatoes, chop the onions finely, ham thinly. We cut off the top part of the potatoes, which will be the lid of our trunk. For clarity, look at the photo. With the help of vegetable peelings we scrape the core of the potato. As a result, we should get the following: a hollow potato in the role of a chest and the top part of a potato as a lid. Now we are preparing the filling. To do this, in olive oil until golden, fry onions, then add the ham to it and fry for a couple of minutes. Next, let's take sauce: mix the finely chopped greens, squeezed garlic, salt, pepper and sour cream. We mix and set aside. In a frying pan, melt the butter, put our potatoes there and fry until the crust appears. Now fill our chests with stuffing (onion and ham), and pour the top with sour cream sauce. Cover the potatoes with lids - and get perfect trunks. Now the chests are wrapped in foil and sent to the oven. Bake for about 20 minutes at 190 degrees. Actually, now the potato chests are ready. It remains to cool them slightly, spread out on plates and serve with the remaining sour cream sauce. You can serve later, in a cold form. Bon Appetit!
Servings: 1