Potatoes stuffed with mushroom ragout, with dill sauce
- 500 g chestnut and white button mushrooms
- 100 g diced bacon
- half a semi-dry sausage
- 3–4 large potatoes
- 140 g sour cream
- oil, salt and pepper
For the dill sauce:
- 2 bunches of dill
- 2 tablespoons flour
- 2–3 tablespoons sour cream
Finely dice the mushrooms and sauté until they lose their liquid, then continue to cook until golden. Season with salt and pepper.
Fry the finely diced bacon in its own fat, then add the diced sausage and the sautéed mushrooms. Heat through together then set to one side.
Boil the potatoes whole, then slice off the tops and scoop out the middles. Fill the hollow with the bacon, sausage, and mushroom ragout. Top the potatoes with a spoonful of sour cream, sprinkle with grated cheese and bake in the oven for around 20–25 minutes, until the cheese turns golden brown.
For the dill sauce, finely chop the dill and sweat in a little oil, stirring constantly. Sprinkle with flour, add a little liquid and cook until a sauce consistency is achieved, stirring all the time. Season with salt and pepper and add the sour cream at the very end. Bring to the boil, then serve immediately with the stuffed potatoes.