For consolation, I always say that it's called that because it looks like a bumblebee, and otherwise it doesn't grow fat at all… ..not
- Wash the potatoes and cook together with the skin for about half an hour, but estimate the size of the potatoes.
- While the potatoes are cooking in a little oil, fry the chopped champignons, with a little and pepper, when almost all the water has evaporated, add the crushed garlic. Leave to cool.
- Peel a squash, grate it and cut it in half widthwise.
- Wrap the stuffed halves of potatoes with a strip of bacon, neck or prosciutto, fasten with a toothpick, arrange in a lightly greased pan and bake for about 15 minutes at 220, or until the bacon melts and becomes crispy, if you put prosciutto, bake less.
- When the bacon or whatever turns brown, put half a teaspoon of sour cream on each potato and return to the switched off oven for 2-3 minutes.
- If you really like to overdo it, add a little cheese, mozzarella or some melted cheese before the sour cream.
If you want a vegetarian variant, cut the potatoes lengthwise, hollow out the halves a bit and fill them with champignons. In that case, be sure to put the cheese before the sour cream!