Potato accordion with mushrooms

Finely chop the mushrooms, add chopped herbs, add a little salt and pepper. If the potatoes are young, rinse well and do not peel. Make deep incisions in each potato (without cutting through to the end). In the potatoes, gently pushing the incised layers, put the mushroom filling. Do this with all potatoes. The work is painstaking and requires patience. But the result is worth it.

Put the stuffed potatoes on a baking sheet (I covered it with foil) and lightly pour oil. Butter was given in the recipe, but I prefer vegetable oil, so I lightly sprinkled with olive oil. Bake in the oven for 30 minutes, covered with foil. Then remove the foil and brown. The accordion potatoes are ready, you can serve.