Julienne in potatoes

Method

1. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit).
2. Wash the potatoes well under running water to remove any dirt. Place them in a pot and cover with water. Bring the water to a boil and cook the potatoes until they are halfway cooked, about 10 minutes. The skins should be slightly softened but not completely tender.
3. Remove the potatoes from the boiling water and let them cool for a few minutes. Cut each potato in half lengthwise, and using a spoon, carefully scoop out the pulp, creating a hollow "boat" with each potato half. Set aside the potato pulp for later use.
4. Preheat a frying pan over medium heat. Add the vegetable oil and heat it up. Add the chopped bell pepper and champignons to the pan and sauté them until they are tender and slightly browned, about 5-7 minutes. Remove the pan from the heat.
5. In a mixing bowl, combine the reserved potato pulp, sautéed vegetables, and grated cheese. Mix well to combine all the ingredients.
6. Add the salt, black pepper, paprika, and heavy cream to the bowl. Mix again until everything is well incorporated and the mixture is creamy.
7. Spoon the filling mixture into each potato "boat," dividing it equally among them. Press the filling down gently to ensure it fills the cavity.
8. Place the stuffed potatoes on a baking sheet or in a baking dish. Transfer them to the preheated oven and bake for 15-20 minutes until the tops turn golden brown and crispy.
9. Once done, remove the stuffed potatoes from the oven and let them cool for a few minutes. Serve them as a side dish or as a main course with your favorite accompaniments.
10. Enjoy your delicious and cheesy stuffed potatoes!