Potato stuffed with mushrooms

Ingredients for 8:

24 medium potatoes
0.5 lb dried porcini
½ French bread
1 egg
2 leeks
1 cup any meat broth
½ cup mushroom broth (or 1 ½ cups meat-mushroom broth)
2 tbsp butter

Method:

Peel and wash potatoes. Cut off "lids" of them. Peel off the middle of potatoes.
Boil porcinis in 3 cups salt water or meat broth, and then drain them (keep the broth).
Cut them into small cubes.
Cut leeks into small cubes, fry leeks with 1 tbsp butter.
Soak bread in broth, them squeeze out the bread, and mix bread, mushroom, leeks, egg, and 1 tbsp melted butter.
Blend very well, and stuff potatoes with the mix.
Place potatoes in saucepan, cover with "lids", and pour broth in saucepan.
Boil until ready.
Serve with pickles, sauerkraut, marinated mushrooms, or with sour cream-based or yogurt-based sauces.

One of such sauces:
Add crushed garlic salt, and pepper on taste, to plain yogurt, and mix well.