Stuffed Potato Boats

Prep 20. Cook 30. Total 50. Serves 4 pieces.

1. Wash the potatoes and boil them in salted water until half-cooked. Do not peel them; cut a lid off the wide side. Hollow out the inside.
2. Prepare the filling from sauteed onion, the mushrooms and the ham, adding also the part scooped out of the potatoes.
3. Fill them, place a slice of tomato and a knob of butter on top. Put them in a tray with a little water and bake in the oven.
4. At the end grate kashkaval cheese over the boats and leave them again for a few minutes to form a crust.