FIELD: food processing industry, in particular production of garnish potato.
SUBSTANCE: potato tubers havening mass of 250 g or more are selected, dried up to mass of not less than 170 g and baked at 250-275°C for 70-80 min. Tuber is placed on one-shot tray, hacked lengthways and in twain; further hacked foil boundaries are placed on tray boundaries. Then part of potato pulp is removed from middle of tuber and replaced with butter and/or cheese in equal volume. Further mashed potato pulp is evenly places on tray; hollow is formed over potato mass, which is filled with filler.
EFFECT: foodstuff of high quality for fast food.
3 cl, 1 tbl
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