Baby potatoes with vegetables

You will need:

4 large potatoes
2 eggs
1 carrot
1 onions
1 sweet pepper
1 zucchini
1 eggplant
3 tbsp sour cream
greens
pepper
salt
Method of preparation:
The tubers are washed, cut in half lengthwise, until cooked boil in uniform.
All the vegetables for the filling, cut into small cubes, separately, fry the carrots, onion, zucchini, eggplant, then stir.
Give the potatoes to cool, using a spoon to take out the core, leaving as much as possible the thin walls.
Cut the potatoes into cubes, mix with the other vegetables for the filling, add raw eggs and sour cream, stir gently, put in potato form.
Cooked baby potatoes with vegetables for about half an hour in a preheated 180 degree oven.