Wash potatoes thoroughly and finish cooking with skin in the oven.
Cut off the end of the potatoes (like a ‘hat’) and deepen a little with a teaspoon. Finely dice the mushrooms and onion, finely chop the dill, mix everything with the soy sauce and let it marinate for about 1 hour.
Due to the fact that the filling is marinated, the mushrooms do not need to be sautéed. Then add sour cream, salt and pepper,. Mix everything well and fill the potatoes with it. The filling should be divided among all the potatoes. It tastes best when the potatoes are still warm.
