Stuffed potatoes in the oven. Stuffed potatoes in the oven

On the one hand, this is a very simple dish, and on the other hand, it is not quite ordinary. We already baked, but this time we will do more hearty option. Still, baked dishes are unusually tasty, so you can cook potatoes - you will lick your fingers. No one can refuse such a dish. These potatoes are easy to cook and it turns out very appetizing and fragrant. Stuffed potatoes baked in the oven - a recipe for breakfast or a light snack. Potatoes can be baked in the evening to shorten the cooking time in the morning. Potato baked with egg is not only beautiful, but also very hearty meal. So, baked stuffed potatoes.

What is necessary:

• 2 large potatoes
• 1 onion
• 4 eggs (can be quail)
• 80 g grated cheese
• 2 tbsp vegetable + 1 tbsp butter
• green onion
• salt pepper

How to bake delicious potatoes

Wash potatoes thoroughly and dry paper towel, prick with a fork in several places. Roast the whole potatoes in the oven by placing them on a wire rack in the preheated oven on a medium rack. Bake potatoes at 200 degrees for about 40 minutes. Ready potatoes easy to pierce with a sharp knife.

We cut the finished potato in half and carefully take out the pulp with a spoon, leaving about 0.5 cm to the peel. Mash the pulp into a puree.

We are preparing the stuffing. Finely chop the onion. Heat 2 types of oil in a frying pan and heat until soft.

Grate the cheese.

Add to the onion mashed potatoes+ cheese + salt and pepper. Heat until cheese is melted, stirring constantly.

We fill the potato halves with the finished filling, pressing it to the bottom so that a depression forms in the middle. Sprinkle some green onions on top.

Now carefully break the testicles into each half into the recess. are perfect for this.

Potatoes are very tasty and nutritious vegetable, which can act not only as an independent dish, but also appetizingly complement variety of dishes and any dishes national cuisine.

In addition, potatoes can be served at the table in any of its forms - fried, boiled, stewed, baked.

Therefore, no matter what, this vegetable will always look quite tempting, piquant and take its rightful place among other ingredients that make up the most delicious dishes prepared by a real gourmet or just a person.

Stuffed potatoes in the oven - the general principles for preparing this delicious dish

In order to learn how to cook correctly, and therefore tasty, to cook such a dish as stuffed potatoes in the oven, you need to know and rely on some nuances and general principles cooking this dish:

You can stuff potatoes with any ingredients, at your own discretion and taste.

For stuffing it is better to choose large size potatoes, to prevent the filling from falling out of it.

When stuffing raw potatoes before sending the dish to the oven, it is necessary to add small pieces of bacon to its filling to prevent it from drying out.

It is better to stuff potatoes young without flaws of wormholes.

For more softness and juiciness, stuffed potatoes it is better to boil or bake in advance using a variety of sauces and gravy.

stuffed potatoes in the oven - gourmet recipes and features of preparing such an attractive dish

Recipe 1. Stuffed potatoes in the oven called "Italian masterpiece"

Ingredients:

Potato (large size) - 4 pcs.

Pork ( low-fat) - 200 gr.

Cheese (hard) - 150 gr.

Bulb.

Vegetable oil).

Zucchini (or other vegetables).

Pepper, salt - optional.

Cooking method:

First you need to boil the potatoes in lightly salted water until almost cooked. Drain the water and let the potatoes cool.

Peel the onion from the husk and finely chop with a knife. Chopped pork flesh in small pieces then salt and pepper them on both sides.

In a frying pan in hot oil, you need to fry the pieces of pork along with onions until golden color. And then turn off the fire and leave the components prepared in this way for another 10-15 minutes in closed.

You can also add the following vegetables to the roast for greater satiety and to the meat with onions:

Bulgarian pepper, tomatoes, eggplant, zucchini, zucchini.

When the potato has cooled, it must be cut into two parts, the core is carefully removed with a spoon and stuffed with meat, onions (vegetables).

On top of the slide made of the filling must be laid out grated cheese and send the dish prepared in this way to the oven, heated to 180 degrees for 15-20 minutes.

Stuffed potatoes, decorated with sprigs of greenery, will perfectly complement variety of sauces and gravies.

Recipe 2. Stuffed potatoes in the oven with mushrooms

Ingredients:

Potatoes (large) - 6 pcs.

Mushrooms - 200 gr.

Bulb - 2 pcs.

Cheese (hard) - 150 gr.

Tomatoes - 2 pcs.

Sour cream - 1 tbsp.

Vegetable oil.

Greenery ( fresh look).

Salt, pepper, seasonings - according to taste.

Cooking method:

The potatoes must be washed well and boiled in their skins until half cooked. Drain the water, cool the potatoes and cut into halves. Take out the middle with a spoon, thus forming a kind of boats.

Mushrooms need to be washed, peeled and cut into small slices.

Important! If the mushrooms are frozen, then they must be thawed in advance and the water completely drained.

Onions need to be peeled, washed and finely chopped. Wash the tomatoes, cut and pour over with boiling water, and then dip in cool water. Then remove the skin and chop the tomatoes. Greens need to be washed, dried and cut. And grate the cheese using a large grater.

Then, in a frying pan, fry the onion in hot oil, lightly brown it, add the mushrooms and mix both components. Thus, you need to cook onions with mushrooms until the moisture is completely evaporated.

After the mushrooms and onions have cooled, you need to add tomatoes, potatoes (middles), herbs, salt, pepper (black) and seasonings to your own taste.

The filling prepared in this way must be seasoned with sour cream and stuffed with existing potato boats.

For further preparation you need to use a form with high sides, greased with butter or lard. Put the potatoes tightly together in a mold and put in the oven for 25-30 minutes. 10 minutes before cooking, remove the potato boats from the oven, sprinkle them with grated cheese and send back to bake.

Cooked stuffed potatoes can be served at the table along with vegetables.

Recipe 3. Stuffed potatoes in the oven with cottage cheese and cheese

Ingredients:

Potato (large) - 8 tubers.

Eggs (chicken) 2 pcs.

Cottage cheese - 200 gr.

Cheese - 100 gr.

Butter - 30 gr.

Sour cream - 100 ml.

Flour - 1 tablespoon (without a slide).

Tomato - 1 pc.

meat broth.

Cooking method:

Potatoes need to be washed and peeled. Next, you need to boil it until half cooked in meat, already salty broth. Then cut the tubers into two halves and clean the middle with a teaspoon. Then, for better stability, it is necessary to cut off the bottom of the potato halves.

Grind cottage cheese with cheese, eggs and flour, slightly salting all the components. Place the finished filling in potato cups and pour sour cream. Next, send the stuffed potatoes to the oven, heated to 190 degrees for 20-30 minutes.

Ready meal garnish with greens and tomato slices.

Recipe 4. Stuffed potatoes in the oven with vegetables

Ingredients:

Potato - 5 tubers.

Cheese (hard) -100 gr.

Carrot - 2 pcs.

Onions - 2 pcs.

Corn (in canned food) - 1 can.

Sour cream - 150 gr.

Spices, salt, seasonings.

Cooking method:

Potatoes must be boiled in their skins with a little salt in the water. Cool the potatoes, cut in half and scoop out the middle with a teaspoon.

Carrots need to be washed, peeled and cut into small cubes, chop the onion into rings. Next, fry the carrots and onions in a pan in oil until golden brown and transfer to a clean cup.

Add corn without liquid to the roast, put the middle of the potatoes, chopped greens there, salt, pepper and mix everything.

potato boats fill with stuffing and sprinkle with grated cheese. The bottom of the baking sheet should be covered with foil, place potatoes on it and bake for 15 - 20 minutes, depending on the size of the tubers of this vegetable.

Recipe 5. Stuffed potatoes (supplemented with beef brains)

Ingredients:

Potato - 8 pcs.

Brains (beef) - 0.30 gr.

Oil (vegetable) - 150 ml.

Crackers (breadcrumbs) - 60 gr.

Butter (butter) - 60 gr.

Sour cream - 60 gr.

Salt, pepper.

Cooking method:

Wash the potatoes thoroughly and boil directly in the skin until half cooked. Then cool the potatoes, divide into two halves, remove the middle with a teaspoon and stuff with brains prepared as follows:

Cleanse and wash your brains.

On melted butter with the addition of herbs (for example, with dill), you need brains sprinkled with breadcrumbs, lightly salt, pepper and stew well.

From the frying pan ready stuffing take out and cool slightly.

Recipe 6. Stuffed potatoes in the oven (stuffed with minced meat and garlic)

Ingredients:

Minced pulp.

Potato - 5 pcs.

Pepper (sweet) - 3 pcs.

Bulbs - 2 pcs.

Carrot - 2 pcs.

Garlic - 2 cloves.

Lavrushka 2-3 pcs.

Khmeli-suneli.

The pepper is sharp.

Tomato paste - 1 tbsp. spoon.

Cooking method:

Pieces of pulp (pork and beef), along with onions, garlic and half a carrot, pass through a meat grinder with the addition of greens to the minced meat.

Then pepper the minced meat, add salt and spices and mix thoroughly. Cut the middle of the potato with a teaspoon and, for greater stability, cut off the bottom with a knife.

Potatoes must be stuffed with minced meat. Separately, in a cauldron, heat vegetable oil and fry onion and carrots on it, adding garlic, pepper, salt and spices to the frying.

tomato paste you need to dilute with water, mix with a teaspoon of sugar, garlic, spices and simmer for 5 minutes.

The finished dish can be sprinkled with fresh herbs.

Recipe 7. Stuffed potatoes in the oven called "Surprise"

Ingredients:

Potato - 6 pcs.

Bacon - 150 gr.

Rosemary.

Artichokes (frozen) - 100 gr.

Tomatoes (dried) - 4 pcs.

Olives - 20 pcs.

Nutmeg.

Salt, pepper - to taste.

Rosemary, sage, thyme.

Cooking method:

Peel potatoes and boil until half cooked. Cut off the top of each potato with a knife. Using a knife, remove the centers from the potatoes. Salt the ingredient a little.

Hot olive oil using a frying pan, you need to fry the artichokes, garlic, and then add water and simmer until tender. Then chop the artichokes.

Stuff potatoes and cover with lids. Then each potato needs to be wrapped with bacon and covering the bottom of the refractory mold with rosemary sprigs, put the prepared “surprises” on them.

Then the potatoes must be baked in the oven at a temperature of 200 degrees for half an hour.

Prepared in this way, potato surprises are the perfect complement to a variety of sauces and gravies.

Stuffed potatoes in the oven - little tricks and tips

In order for the potatoes to turn out crumbly and tasty, it is more expedient to select varieties for this dish. yellow color.

For a golden color and appetizing crust potatoes need to be coated with olive oil with the addition of garlic, spices and fragrant herbs.

You can stuff potatoes with any filling, supplementing the ingredient with various sauces, gravies and vegetables.

Stuffed potatoes are best served hot with a side dish or some spicy sauce.

For everyone who loves baked stuffed potatoes (with cheese, lettuce, herbs), as in Crumb Potatoes, only tastier.

We have collected recipes for fillings for potatoes. Do you think I spend a lot of time on such beauty and deliciousness? Not at all. I bake potatoes in the microwave and only 4 minutes!

At one time, I ordered a bag for roasting potatoes from America (I waited 3 weeks), and now this product can also be purchased in Russia. For only 360 rubles! Below I will give the coordinates where you can order.

So, toppings for baked potatoes. Recipes for 4 potatoes (large). We bake potatoes in the oven (in foil), boil them in their skins or bake them in a special bag for baking potatoes for only 4 minutes in the microwave. You will get 8 servings.

Single Scenario:

• potatoes cut in half
• take out the pulp of the potato from the middle, forming such boats from potatoes
• lubricate hot potato butter
• mash the pulp of potatoes in mashed potatoes, prepare the filling and mix with the pulp
• stuff potatoes with minced meat and serve

1. Potato, stuffed with mushrooms and sour cream.

You will need: Bulb onion 2 pcs., 150g. fresh or frozen mushrooms (mushrooms, mushrooms or any Forest mushrooms), sour cream 2 table. spoons, hard cheese 70g.

Fry the onion with vegetable oil. Add mushrooms to the onion and fry in a pan until tender, mix with sour cream and salt to taste. Next, mix the mushrooms in sour cream with the pulp of potatoes. Stuff potato halves and sprinkle with grated cheese.

2. Potatoes stuffed with smoked fish.

You will need: hot smoked fish (mackerel, for example) - 250g, large onion 1 pc., boiled egg (hard boiled) 1 pc., 2 tbsp. sour cream. Salt - gently, to taste.

Separate the fish from the bones, mash with a fork. Finely chop the egg and mix with sour cream, fish and potato pulp. Pour filling into potato bowls.

3. Baked potatoes stuffed with crab sticks.

You will need: crab sticks or crab meat 200g., mayonnaise 2 table. spoons, 4 hard boiled eggs, fresh herbs(dill, green onion), hard or semi-hard cheese 100g.

Here you need to mix everything with the pulp of potatoes, including grated cheese. Put the stuffed potatoes in the oven (1800) for 10 minutes or in the microwave for 3 minutes.

Bag for roasting potatoes microwave oven and oven Potato Express for 360 rubles! you can buy here (click on the picture):

4. Baked potatoes stuffed with ham and pickled cucumbers.

You will need: ham 200g., mayonnaise 2 table. spoons, fresh herbs (parsley, green onions), pickled cucumbers (finely chopped) 2 pcs., hard or semi-hard cheese 100g.

5. Baked potatoes stuffed with chicken breast and mushrooms.

You will need: fried chicken breast or smoked chicken 200g., mayonnaise 2 table. spoons, fresh herbs (parsley, dill), champignon mushrooms (fry until tender with vegetable oil) 150g., pickled cucumbers (finely chopped) 2 pcs., hard or semi-hard cheese 100g.

6. Baked potatoes stuffed with sausages.

You will need: boiled or fried sausages 3 pcs., sour cream 2 table. spoons, mustard 1 teaspoon, fresh herbs (dill, parsley, green onions - whatever), hard or semi-hard cheese 100g.

7. Potato baked with meat and eggplant.

You will need: pork or beef stew 150g., ketchup 2 table. spoons, sour cream 2 table. spoons, fresh herbs (parsley, green onions), eggplant 1/2 pcs., onion 1 pc., hard or semi-hard cheese 100g.

I sometimes have leftover meat after dinner, not enough for everyone the next day, I use it for stuffing. Finely chop the onion and eggplant and fry together for about 5 minutes. Grind the greens and pickled cucumbers and mix everything with the potato pulp.

Wash potatoes thoroughly. Brush each potato with vegetable oil. Wrap in foil and bake on the grill or in coals until tender. Cut foil and unwrap potatoes. You don't have to remove the foil completely.

Slice each potato crosswise, press lightly to open the potato, and make a well in the center for the stuffing.

Prepare the shrimp stuffing. Drizzle shrimp with lemon juice. Peel and mince the garlic. Melt the butter in a frying pan and fry the flour in it, stirring constantly, until golden brown. Add shrimp and garlic, salt and pepper.

Gradually pour in the cream, stir well and bring to a boil. Reduce heat and simmer for 3 minutes. Wash the dill, dry and chop. Remove from heat, add dill, stir.

Prepare a filling with fresh vegetables. Wash vegetables and herbs, dry and chop finely. Place in a bowl, salt and pepper to taste. Pour in yogurt, stir.

Prepare the Cauliflower Stuffing with Bacon. Wash the cabbage, disassemble into small inflorescences and boil in boiling salted water for 5 minutes. Cut bacon into small pieces. Wash the pepper, remove the core, cut into cubes. Wash and chop the onion.

Fry the bacon in a hot skillet for 3 minutes. Add pepper and cook 3 minutes. Add cabbage and onion, sauté, stirring, 3 minutes. Add mustard and sour cream, salt, pepper, mix. Boil 4-5 minutes.

Prepare the mushroom filling. Wash mushrooms and greens, dry. Cut the mushrooms into slices, chop the parsley. Peel and mince the garlic. Heat vegetable oil in a frying pan, fry mushrooms and garlic in it, 5 minutes. Add herbs, sour cream, salt and pepper. Sprinkle with grated cheese, mix and boil for 4 minutes.

Make a broccoli soufflé. Wash broccoli and celery, boil in boiling salted water for 5 minutes. Drain in a colander and puree. Add sour cream and grated cheese. Wash, dry and finely chop the onion. Salt and pepper the puree. Add onion and mix thoroughly.

Stuffed baked potatoes

Baked potatoes with fillings Potato-party... Yes, perhaps, this is how you can call these spontaneous gatherings with friends who organized themselves. It turned out to be a great idea for a friendly meeting. The hostess does not need to rush like crazy between the stove and the refrigerator, trying to quickly build something festive and elegant, because in this format of the party, everyone takes part in the cooking process. Step one - send the potatoes to the oven. Stage two - we pull out into the light of day everything that is in the refrigerator and think about how to make fillings from it. Big plus: everyone makes their favorite option, tasty potato It turns out also diverse, everyone is full and satisfied. In addition, such stuffed potatoes are cooked very quickly.
How to make potatoes:
These potatoes have a secret that is not visible in the photographs. I baked it interesting recipe that my friend shared with me.

Cooking potatoes in the oven begins with the fact that they must be thoroughly washed with a brush and dried. Pierce each potato several times with a knife, then grate with salt, lightly grease with vegetable oil and wrap in foil. Preheat the oven to t 200 * C., put the potatoes on a baking sheet or on a wire rack and bake from 40 minutes to an hour, depending on the size. Potatoes in foil cook much faster than without it.
If you want to get a crispy crust, you need to unfold the foil 15 minutes before the readiness. You can bake under the grill, then the crust will be generally fantastic.
When the baked potato is ready, take it out of the oven, unwrap it and let it cool slightly. Cut off the tops about a quarter in height. Using a spoon, carefully remove part of the core, leaving the “walls” half a centimeter thick. Grind the extracted potato gut. Grate cheese on fine grater, mix with warm potatoes, add butter and mix well so that the mixture becomes homogeneous. Stuff the potatoes about halfway, tamping the mass tightly. And already on top of it lay out the main filling.
When the stuffed potatoes go into the oven, this cheese-potato mixture will become soft, a little viscous and very, very tasty.
And now more about the resulting fillings. Proportions - "by eye", it all depends on the size and number of potatoes.

Bryndza stuffing with herbs

Sheep or goat cheese
parsley
dill
freshly ground black pepper

Bryndza is better to take quite salty. If it is lightly salted, the filling will have to be salted. We rub the cheese on coarse grater, greens, add pepper and mix. We stuff the potatoes very tightly (when heated, the amount of stuffing will decrease significantly) and bake under the grill for 7-10 minutes

Chicken Stuffing with Spinach and Cream

Boiled chicken (fillet, legs)
spinach leaves
onion
cream
butter
freshly ground black pepper
salt

We cut the onion into small cubes. Chicken meat cut into small pieces. Grind spinach in a blender. Heat the butter in a frying pan and fry the onion until translucent. Add chicken and spinach, simmer until excess liquid has evaporated, add a little cream to the pan, do not forget to pepper, mix and simmer for 5 minutes without a lid and stuff the potatoes. You can serve it like this, or you can bake a little more potatoes in the oven.

Mushroom stuffing

Fresh champignons
onion
butter
vegetable oil for frying
freshly ground black pepper
salt

Everything is quite simple here: cut mushrooms and onions into small cubes. In a frying pan, heat a mixture of vegetable and butter, fry the onion and mushrooms, add salt and pepper. We start and send the stuffed potatoes for a short time in the oven.

vegetable filling

Bell pepper
1 large carrot
tomatoes
onion
garlic
parsley
vegetable oil for frying
salt
freshly ground black pepper

Scald the tomatoes with boiling water and remove the skin. We cut the vegetables into small cubes, chop the garlic and herbs. In a frying pan, heat the oil and fry the carrots, peppers and tomatoes over high heat for several minutes. Reduce the heat, add garlic, herbs, salt and pepper, simmer a little more.
This vegetarian filling can be turned into meat by adding any minced meat or diced ham at the first stage.

Fish stuffing

Canned tuna in oil (or other canned fish)
boiled egg
green onion
salt
freshly ground black pepper

Finely chop the eggs or mash with a fork. Add fish (if it is large pieces, it also needs to be kneaded). green onion cut into thin rings, mix everything, add salt and pepper. If the filling is dry, you can add a little oil from canned fish.
This filling does not need to be baked in the oven, according to the plan it should be cold salad on hot baked potatoes.
You guessed that this is only a small part of what you can come up with by studying the contents of the refrigerator, and you can mix the ingredients in a completely different way. In addition, all of the above fillings, except for fish and cheese, can be sprinkled with grated cheese before baking, then soft potato-cheese mass and delicious stuffing will be safely hidden under a crispy cheese crust.
Bon appetit!