12 potatoes
2 cupful sour cream sauce with onion
salt
For stuffing:
400 g liver
40 g salted pork fat
1 onion

Boil the potatoes in their skins, peel and scoop out the middles. Slice the liver into thin bars, the onion in half rings and the salted pork fat into small cubes. Saute the ingredients, mix, add the salt and fill the hollowed potatoes with the stuffing. Then pour over sour cream sauce with onion mixed in and stew over a slow heat until done.