Prepare and clean the vegetables.

Cut all vegetables in small cubes (eggplant produced bitter), three cheese on a coarse grater.

Mix all ingredients for our beef, add sour cream, salt, pepper to taste. I added greens dill and a bit of French herbs.

So, the stuffing is ready, let's do potatoes. Take our knife to cut the core (since it all started, we can say, mastermind).

Cut the core from the potato. From the resulting cylinders-cores I cut off the plugs for the potatoes. And the rest was cut into pieces and set aside.

Stuffed with potatoes. First insert the plug from the piece of potato with one hand, holding it, blend the stuffing and close with another plug. Here's a potato we get.

Put the stuffed potatoes in the form. Back to the mince (as it is we have extra), add sliced pieces of cores, even a little sour cream, salt and pepper. Spread the stuffing on top of the potatoes and pour a little water in the form.

Cover form foil and put it to stew. At a temperature of 180 degrees in my oven bake approximately 1 hour 20 minutes, but be guided by your oven and the willingness of potatoes. When the potatoes are almost ready, remove the foil and put in oven for 10 minutes. Our potato stuffed with vegetables, ready. In the process of tasting it turned out one thing - the potatoes should be medium or a little less than the average and the best, oblong. Then it's all soaked with juice and the flavor of the toppings, it becomes juicy and tender.