Potatoes stuffed with liver

A wonderful second dish is potatoes with liver stewed in the oven. I made a mushroom sauce for him.

Ingredients

• Potatoes (choose non-crumbly potatoes, more or less the same size) - 10-12 tubers (1.4 kg)
• Liver (you can take any, I have a pork liver) - 300 g
• Onions - 2 small heads
• Vegetable oil - 3 tbsp. spoons
• Milk - 150-200 ml
• Salt
• Ground black pepper
• Broth - 300 ml
• Hard cheese - 50 g
• Sour cream 10-15% - 200 g
• Flour - 1 tbsp. a spoon
• Butter - 2 tbsp. spoons
• Champignons - 200 g
• Parsley and dill

Directions

1. Clean the liver from films and duct, cut into pieces and pour milk over it for 2 hours.
2. Peel the potatoes, cut off the bottom for stability and the top. Trim the sides a little, giving the potatoes the shape of a keg. Boil potatoes in salted water for 10 minutes (until half cooked). Using a special device or a spoon, remove the middle from the potatoes.
3. Dry the liver and fry in vegetable oil. Add the finely chopped onion and fry with the liver.
4. Pass the liver and onions twice through a meat grinder or puree in a blender. Add salt and pepper to taste. Stuff the potato tubers with the liver.
5. Place the stuffed potatoes on a baking sheet and pour over the broth. Place the baking sheet in the oven, preheated to 180 degrees for 20-25 minutes. You can check the readiness of the potatoes with a toothpick. Then sprinkle the stuffed potatoes with finely grated cheese and bake for another 10-15 minutes.
6. For the sauce, cut the champignons into slices and the onion into small cubes. Fry together in butter. Add flour, salt and pepper. Pour with sour cream and simmer until the desired thickness. Sprinkle with herbs at the end.
7. Serve stuffed potatoes, baked in the oven, along with champignon sauce.
8. Bon Appetit!