Oven stuffed potatoes. Baked potatoes with meat, pepper and cheese

- Let me go Emelya, I will fulfill your three wishes.

But, I'm not Emelya! Dad replied.

“Then I won’t! - said the pike and got on our table.

Stuffed fish is a wonderful dish that will suit any festive table. Of course, if it's not a sweet table. According to the recipe that I will offer you today, you can cook any other large fish. For example, you can take a river pike perch. Like pike, pike perch is a rather dry fish in itself, so this recipe will come in handy. The essence of the recipe is that the dry fish fillet is removed from the skin, ground in a meat grinder into minced meat with bacon and cheese, which in turn add tenderness to the fish dish and make it fatter.

Then the stuffing is placed back into the skin, which resembles a stocking in shape. As a result, the fish looks presentable, and is cut easily, and quickly eaten.

Stuffed pike with bacon and cheese can be served both cold and hot. A beautiful presentation will make a delicious fish dish also a wonderful table decoration.

So, get acquainted!

Potatoes stuffed with minced meat, baked in the oven

The most delicious pike baked in the oven.

1. The pike has very unpleasant large scales, which must be cleaned first. Usually they help with this in the store, and at home it only remains to remove the remnants of the scales and rinse the fish from them.

If you yourself caught a pike, then it is better to clean it in nature so that you do not breed excess dirt at home. Rinse the pike well under running water.

2. We cut off the head of the pike so that the insides can be removed with it. Then we separate the insides. We do not throw away the head, we will bake it for beauty.

3. With a long sharp knife, we begin to separate the pike meat from the skin in a circle. We act very carefully so as not to damage our future stocking, otherwise all the work will be in vain.

4. When there is something to catch on, we try to pull the stocking off the pike with our hands. The fresher the fish, the easier it is to remove the stocking. At the stage of separating the fillet from the skin, it is better not to rush and remove the skin literally by a millimeter.

We cleaned a little from one side - turned the fish over to the other.

5. You need to be especially careful in places where the fins begin. Let the meat remain on the skin rather than a hole. We do not cut off the fins, but leave them on the stocking along with the fish meat.

6. Very carefully turn the stocking inside out and cut off the carcass from the skin, cutting the ridge near the tail.

This is how an ugly stocking and such an imperfect carcass should turn out. I repeat: the main thing is that the stocking should be without holes through which the minced meat can flow out while baking the pike in the oven. Keep the skin in the fridge for now.

7. We remove the pike fillet from the ridge with our hands. We act slowly so that large bones remain on the ridge. First on one side of the ridge, then on the other.

8. It is convenient to remove the remains of fish on the ridge with a teaspoon in movements from head to tail.

9. Throw away the skeleton, and take out the remaining bones from the fish.

The process is long and tedious, and at this stage, tweezers will serve as our assistant. When all the fish fillets are processed, you can breathe a sigh of relief - the most difficult and long stage is over.

10. Before taking out the meat grinder, prepare the remaining ingredients. We clean the onion from the husk, wash it and cut it into 4 - 8 parts, depending on the size of the onion. We wash the lard and cut it so that it is convenient to pass it through a meat grinder. Soak a slice of a loaf in water, take out the processed cheese.

11. Now it's up to the meat grinder. We skip the fish 2-3 times in order to get rid of the bones in the minced meat for sure (small bones could remain in the peeled fish, which the meat grinder can easily handle).

We pass lard, onion, processed cheese, a slice of loaf previously squeezed out of water through a meat grinder.

13. Break the egg into minced meat.

Salt, pepper, add oregano.

14. Mix.

For typhoid fever, you can best buy and for heating, feel the taste of meat and small.

We cover the baking sheet with baking paper. We fill our stockings with minced meat, grease with mayonnaise and place on a baking sheet.

Try not to stuff the pike to the eyeballs, otherwise some of the minced meat will come out during the baking process. If you have some minced meat left, you can roll balls out of it (after adding rice) and bake fish meatballs.

So, next to the stuffed pike, we put its head and also grease it with mayonnaise.

16. We cover the baking sheet tightly with foil and send it to the oven preheated to 200 ° for 30 minutes. Then remove the foil and bake the pike for another 5-7 minutes until golden brown.

17. Then the pike must be completely cooled so that it can be easily transferred to the dish as a whole and not damaged. And before serving, it is advisable to let it brew in the refrigerator for at least 1 hour. We make a dish of stuffed pike and serve it to the table!

It is better to cut the pike into portions when chilled.

And before serving, if desired, pike slices can be heated in the microwave.

The most delicious stuffed fish - pike in the oven is ready! Bon appetit!

Stuffed potatoes in the oven

Fillings for stuffed potatoes can be any: meat, mushroom, vegetable, etc. You can cook stuffed potatoes in any way you like. Most importantly, do not be afraid to experiment and you will definitely succeed!

Potato stuffed with ham

Ingredients:

• potatoes - 4 pcs.;
• ham - 100 g;
• tomatoes - 3 pcs.;
• cheese - 50 g;
• mayonnaise, salt, pepper - to taste;
• greens - for decoration.

Cooking

Grate the cheese on a coarse grater in advance. Wash the tomatoes and cut into small cubes.

Stuffed, baked, boiled potatoes

Cut the ham into strips and mix everything. Wash the potatoes and boil in their skins in salted water. Then drain the water, cool and peel it. Cut the potatoes in half and carefully scoop out the potato flesh with a spoon, leaving the bottom and sides of the potatoes intact. Cut the removed pulp into small cubes and mix with the previously prepared filling. Salt, pepper to taste, add mayonnaise and mix well. Fill the potato halves with the mixture and place on a greased baking sheet. Sprinkle cheese on top and place in oven for 20 minutes until cheese is melted.

Stuffed potatoes in foil

Ingredients:

• potatoes - 4 pcs.;
• butter - 100 g;
• ham - 200 g;
• dill greens;
• salt, pepper, garlic - to taste.

Cooking

Wash the potatoes thoroughly with a brush. Put in a saucepan with water and boil in uniform. Then drain the water and cover with a lid.

Meanwhile, prepare the garlic sauce. To do this, take the melted butter, add finely chopped dill and chopped garlic clove. Salt and pepper to taste. Place this mixture in the refrigerator to chill.

Wrap each potato carefully in foil and grill for 15 minutes. Then unfold it, cut it in half and let it cool. Use a teaspoon to scoop out the center of the potatoes and place on a plate. Salt the potato boats and the taken out mass. Brush the potato indentations with garlic sauce and set aside for a while.

Now let's take a look at the stuffing for the baked stuffed potatoes. To do this, cut the ham into small cubes, grate the cheese on a coarse grater, mix with the potato mass and salt. If desired, you can add finely chopped dill and black pepper. Stuff the potato boats with the stuffing, carefully wrap in foil again and bake in the oven for 7 minutes.

Potatoes stuffed with cheese and ham are ready! When serving, you can decorate the dish with herbs and fresh tomato.

Potato stuffed with vegetables

Ingredients:

• potatoes - 5 pcs.;
• cheese - 100 g;
• sour cream - 150 g;
• carrots - 2 pcs.;
• onion - 2 pcs.;
• canned corn - 60 g;
• dill, spices - to taste.

Cooking

Wash the potatoes well in advance and boil in their skins in salted water. Then, drain the water, let the potatoes cool and peel. Cut each potato in half and scoop out the center with a teaspoon.

Next, start preparing the vegetable filling for the potatoes. To do this, wash the carrots, peel and cut into small cubes. Chop the onion in half rings, and fry together with carrots in vegetable oil until golden brown. Transfer the roast to a container, add canned corn without liquid, chopped potato pulp, chopped herbs, salt, pepper and mix everything.

Fill potato cups with vegetable stuffing, top with some sour cream and sprinkle with grated cheese. Line a baking sheet with foil and place the cooked potatoes. Bake the dish in the oven for about 15 to 20 minutes, depending on the size of the potatoes. Serve the baked potato stuffed with vegetables in foil hot.

As the heroine of the film “Girls” said, hundreds of various dishes can be prepared from potatoes. You can cook stuffed potatoes in the oven both on a weekday and on a holiday, since the dish is not only tasty, but also very beautiful, it may well decorate the table. Here are some examples of recipes for the manifestation of this spectacular dish.

A rare feast is complete without potatoes. If you are tired of whole or half-baked potatoes, stuff the root vegetables with any minced meat, the success of the dish with households and guests is guaranteed.

For stuffing, it is necessary to choose sufficiently large tubers of the same size and shape. You can stuff both raw root vegetables and pre-boiled ones. If you decide to cook raw potatoes, then you must definitely add something fatty to the filling - pieces of lard or butter, otherwise the dish will turn out to be dryish.

It is much easier to stuff already pre-cooked or baked potatoes, since when working with raw tubers it will be quite difficult to make recesses for stuffing. To perform this work, use a special spiral knife. If the potatoes are already ready, then you can make a recess with an ordinary teaspoon.

Potatoes can be stuffed with a variety of products. The most popular filling is meat (minced meat) and meat products (ham, sausage, sausages). Potatoes go well with vegetables and mushrooms. Cheese is often added to the filling. You can use cheese to create a "hat".

Interesting facts: few people know, but the closest "relatives" of potatoes are tomatoes, eggplants and even tobacco. All these plants belong to the Solanaceae genus. But if tomatoes and eggplants have fruits for food, then the fruits of potatoes are not only inedible, but also poisonous. Root vegetables are used exclusively for food.

Stuffed potatoes with meat baked in the oven

In this version, we will stuff raw potatoes with minced meat. To create grooves in root crops, you need to use a special knife, but you can, of course, get by with an ordinary knife with a narrow blade.

• 20 cylindrical potatoes of the same size;
• 400 gr. ground beef;
• 150 gr. smoked bacon;
• 1 egg;
• 1 onion;
• 200 ml cream;
• 70 gr. butter;
• salt, black pepper, spices for minced meat to taste;
• 2-3 tablespoons of vegetable oil;
• 50 ml of water.

Peel potatoes, wash. Cut out the center of each tuber. We take the form, grease it with vegetable oil, spread the potatoes, placing the potatoes with the hole up.

Place the ground beef in a bowl. Cut the smoked bacon into small cubes and mix it with minced meat. Add the egg, finely chopped onion and season with spices to taste.

Advice! If desired, onions can be pre-fried in vegetable oil until translucent.

Fill potatoes with cooked minced meat. Prepare the sauce: melt the butter in a frying pan, add the cream, stir and heat, not boiling.

• 3 large potatoes;
• 100 gr. ham;
• 70 gr. cheese;
• 50 gr. sour cream;
• salt, ground black pepper, fresh herbs to taste;
• vegetable or butter to taste.

Boil potatoes in their skins, cool. We clean the potatoes, cut the roots in half. Using a spoon, carefully remove some of the potato pulp from the center. The result should be boats.

We rub the cheese on a grater, cut the ham into small cubes. To this mixture we add the potatoes taken out from the middle of the tubers. Add sour cream and mix.

Fill potato halves with stuffing. Lubricate the form with oil and lay out the prepared "boats". Bake potatoes at 200 degrees for about a quarter of an hour.

Stuffed with mushrooms

You can stuff potatoes, it is most convenient to use champignons.

• about 1 kg of potatoes;
• 400 gr. champignons;
• 1 onion;
• 150 ml cream;
• 1 tablespoon of vegetable oil;
• 1 tablespoon of butter;
• salt, black pepper to taste.

Boil the potatoes in their skins, let them cool down a bit so as not to burn your fingers. We clean the potatoes, cut each tuber in half and take out part of the pulp from the center. You should get boats with walls about 5 mm thick.

Read also: Pose Dough - 10 Quick Recipes

Mashed potato pulp into puree. Fry the finely chopped onion in butter, then add the mushrooms, cut into small slices. Cook until all the liquid has evaporated from the pan.

Pour the cream into the mushroom mass, heat to a boil. Season to taste with salt and spices. Add the mashed potatoes to the mushrooms and mix.

Lubricate the form with vegetable oil. We spread the potato halves, fill them with the prepared stuffing. Bake for 15 minutes at 200 degrees in the oven.

Potato stuffed with smoked meat and cheese

The difference of this recipe is that we will not boil the potatoes before stuffing, but bake them. We will stuff with smoked meat and cheese. You can use smoked chicken or hunting sausages instead of meat.

• 4 large potatoes, preferably an even oval shape;
• 20 gr. butter;
• 150 gr. smoked meat;
• 100 gr. cheese;
• 50-100 ml of milk;
• salt, ground black pepper, fresh herbs to taste.

Wash large potatoes, prick the skins in several places with a fork. Wrap each potato in foil and bake in the oven for 1-1.5 hours. Check readiness by piercing the potatoes with a toothpick. Let the potatoes cool.

Ready potatoes can be peeled, or you can leave them in their skins, this is a matter of taste. We cut the balls in half, take out the middle part, leaving thin sides.

Finely chop the greens, finely chop the smoked meat, grate the cheese. Potatoes, which were taken out of the center of the tubers, knead and dilute with milk until mashed. Puree can be whipped with a mixer to make it lighter and more airy. Mix the puree with chopped smoked meat and half of the cooked cheese. Season with spices to taste.

Lubricate the form with butter, lay out the potato boats and fill them with the filling. Sprinkle each tuber with the remaining cheese. Bake in the oven for about 15 minutes at 200 degrees.

accordion potato

Accordion potatoes look very impressive. This dish can also be served on the festive table. You can cook such potatoes with smoked lard, or with ham and cheese. In the latter case, before baking, put a piece of butter on each potato.

• 6 potatoes;
• 200 gr. smoked brisket;
• 50 gr. cheese;
• salt to taste;
• fresh herbs for serving, you can simply decorate the tubers with a sprig of parsley, or you can line a flat dish with leaves and put baked potatoes on them;
• vegetable oil for greasing molds.

We choose potatoes of the same size and preferably the correct oval shape. We clean and wash the tubers. Now you need to make cuts every 5 mm, without cutting through the tuber to the end. Sprinkle with salt and pepper, while slightly pushing the cuts apart so that the spices get inside the tuber.

Advice! To make it easier to prepare potatoes for stuffing, you should put the tuber in a tablespoon and, holding it with your hand, make cuts. The knife will “slow down” on the sides of the spoon, so the risk of accidentally cutting through the tuber will decrease.

Cut the smoked brisket with a layer into thin slices. You can also use bacon or just raw lard. But still with smoked brisket it will turn out tastier.

Insert the brisket slices into the slots in the potatoes. Place the potatoes in a greased pan. Cover the mold with foil. Bake at 200 degrees for about 1 hour. Then we take out the form, carefully remove the foil and sprinkle each potato with grated cheese. Put the mold back in the oven for another 15 minutes.

The whole beauty of a baked potato in a uniform is that its beneficial substances and vitamins, which are under a thin layer of peel, are not cut off. In addition, such a dish is low in calories and has a beneficial effect on people with gastrointestinal problems, reducing acidity and preventing the development of ulcers and gastritis.

Oven stuffed potatoes with bacon and cheese

For those who like to cook something special for lunch or dinner, potatoes stuffed with bacon and cheese are perfect. This fragrant, hearty dish with a crispy crust conquers from the first bite.

Ingredients:

• Large potatoes - 3 pcs.
• Olive oil - 2 tbsp. l.
• Cheddar cheese - 70 gr.
• Green onion feathers - 1 bunch
• Bacon - 200 gr.
• Sour cream - 150 gr.
• Butter - 1 tbsp. l.
• Milk - 50 gr.
• Salt - 2 tbsp. l.
• Black pepper - 1 tbsp. l.

Cooking method:

Large potatoes of the same size must be thoroughly washed, dried with napkins and pierced with a fork in several places.

Young potatoes are ideal for this dish, as their skin is thinner and the baked potatoes will turn out more tender.

Mix potato pulp with grated cheddar cheese in a bowl,

chopped green onions,

fried bacon,

sour cream, butter, milk and spices.

Mix everything and fill the potato boats with the resulting mass.

Top each stuffed potato with shredded cheddar cheese and fried bacon bits.

Then brown the potatoes in a preheated oven at 180°C for 25 minutes.

Ready potatoes are served with sour cream and chopped herbs. Bon appetit!

Stuffed potatoes with mushrooms baked in the oven

This version of fragrant, tender and very tasty stuffed potatoes with mushrooms leaves only positive emotions. For the preparation of this dish, both fresh champignons and any other mushrooms are suitable. This is the dish I'm going to treat my family to today.

Ingredients:

• Large potatoes - 4 pcs.
• Mushrooms - 250 gr.
• Olive oil - 2 tbsp. l.
• Salt - 2 tbsp. l.
• Onion - 1 pc.
• Sour cream - 4 tbsp. l.
• Butter - 30 gr.
• Dill, parsley
• Black pepper - to taste

Cooking method:

To begin with, the potatoes must be washed well and, without peeling, brush with olive oil.

We wrap each tuber in foil and send it to a preheated oven to 180º for 30 minutes. I recommend checking the readiness of potatoes with a toothpick.

While our potatoes are baking, we will prepare the filling. We clean the fresh champignons, cut into small pieces and transfer to a bowl.

Moderate onion head into small cubes.

In a hot frying pan, melt the butter and fry the onion first, and then add the mushrooms to it.

Onions with mushrooms do not fry much to preserve their juiciness.

As soon as the mushrooms with onions acquire a golden color, remove the pan from the heat.

Meanwhile, our potatoes are baked. Open foil to form cups. Potatoes baked in this way will turn out juicy and with a golden crust.

We cut the potatoes in a crosswise way, but not completely.

Carefully remove the potato pulp so as not to damage the peel and put it in a separate cup. Add butter to potatoes and mash with a fork.

We cut a bunch of dill there, salt and pepper to taste.

Then add the fried mushrooms with onions and mix everything thoroughly.

Now we fill the potato boats with the resulting filling.

This dish is very convenient to take with you to nature. It can be covered with foil and heated on coals.

After all our potatoes are filled with stuffing, we send them to the preheated oven for 5 minutes. You can add grated cheese on top if you like.

So, potatoes stuffed with mushrooms are ready. Sprinkle potatoes with herbs and be sure to spoon sour cream. This dish is quite light, but very tasty. Bon appetit! Try to cook yourself. I'm sure you will definitely succeed.

Oven stuffed potatoes with bacon and egg

Potatoes stuffed with bacon and egg, baked in the oven, even novice cooks with minimal skills can do it.

Ingredients:

• Large potatoes - 3 pcs.
• Olive oil - 2 tbsp. l.
• Cheddar cheese - 70 gr.
• Dill and parsley - 1 bunch
• Bacon - 100 gr.
• Egg - 3 pcs.
• Butter - 1 tbsp. l.
• Salt - 2 tbsp. l.
• Black pepper - 1 tbsp. l.

Cooking method:

Lubricate each boat with butter.

Then put grated cheddar cheese and fried bacon in each boat.

We send our boats to the oven preheated to 180 ° for 25 minutes. Sprinkle the finished boats with the remaining herbs and serve. Bon appetit!

Video recipe for stuffed potatoes with chicken and mushrooms

How to bake potatoes stuffed with broccoli and cheese in the oven?

Baked stuffed potatoes with broccoli and cheese make a very tasty and easy second course.

Ingredients:

• Large potatoes - 3 pcs.
• Olive oil - 2 tbsp. l.
• Cottage cheese - 250 gr.
• Cheddar cheese - 70 gr.
• Broccoli - 1 small head
• Milk - 50 gr.
• Salt, pepper - to taste

Cooking method:

We thoroughly wash large young potatoes of the same size, dry them with napkins and pierce with a fork in several places.

Lubricate each tuber with olive oil and salt. Thanks to the oil, the crust of the baked potato will turn out to be golden, crispy and appetizing.

We spread the potatoes on a baking sheet and send them to the oven preheated to 180 ° for 1 hour.

Cut the baked potatoes lengthwise and carefully scoop out the flesh with a spoon.

Place the potato pulp in a bowl and mash with a fork. Add cottage cheese and grated cheddar cheese.

Boil broccoli florets in boiled salted water for 3 minutes. Then we recline them in a colander and pour over with cold water. We shift the prepared broccoli inflorescences into a bowl with our filling, salt, pepper and add milk.

It is best to choose a head of broccoli young, because its taste will be more tender and pleasant.

We mix everything well and stuff our potato boats with the resulting filling.

Sprinkle with grated cheese on top and send to the oven preheated to 180º for 25 minutes.

Serve stuffed potatoes hot with sour cream and greens sprinkled on top. Bon appetit!

Recipe for stuffed potatoes with minced meat and beans in the oven

This appetizing and satisfying dish is perfect for a large family or a group of friends. Nobody will go hungry. This recipe is unusual in that, in addition to meat and vegetables, beans are added to the minced meat, which makes the dish special and very nutritious.

Ingredients:

• Large potatoes - 3 pcs.
• Olive oil - 2 tbsp. l.
• Sunflower oil - 1 tbsp. l.
• Minced meat - 300 gr.
• Beans - 250 gr.
• Canned tomatoes - 250 gr. (cleaned)
• Cheddar cheese - 70 gr.
• Salt and seasoning for meat - to taste

Cooking method:

Large young potatoes of the same size must be thoroughly washed, dried with napkins and pierced with a fork in several places.

Brush each tuber with olive oil and season with salt. Thanks to the oil, the crust of the baked potato will turn out to be golden, crispy and appetizing.

Put the potatoes on a baking sheet and put in the oven preheated to 180 ° for 1 hour.

Cut the baked potatoes lengthwise and carefully scoop out the flesh with a spoon.

Put the potato pulp in a bowl, knead with a fork and set aside for now.

We heat the pan, pour a little sunflower oil, spread the minced meat, add spices, salt and fry for 3-5 minutes.

Then add canned red beans, peeled canned tomatoes cut into cubes and simmer for another 3-5 minutes.

Red beans are richer in protein and carbohydrates than white beans. In addition, it is the best antioxidant.

Remove the pan from the stove, put everything in a bowl with the pulp of potatoes, add the cheddar cheese grated on a coarse grater and mix our stuffing well.

We stuff the potato boats with the stuffing, sprinkle with grated cheddar cheese on top and put in the oven preheated to 180º for 25 minutes.

Sprinkle the finished dish on top with 1 tbsp. l. fresh vegetable salad. Enjoy your meal!

I hope you enjoyed my selection of stuffed potatoes baked in the oven. Choose the most suitable recipe for yourself and turn your culinary fantasies into reality. I will be glad to your wishes and comments.

Weekend recipe - potatoes stuffed with minced meat in the oven, a beautiful, tasty dish of potatoes and meat. You can cook it in different ways: stuff raw or boiled tubers, whole or cut in half, add mushrooms, vegetables to minced meat, sprinkle with cheese, bake in sour cream. In this recipe, I will tell you how to cook stuffed potatoes with minced meat so that it does not dry out, it turns out ruddy and tasty. We will bake it in the oven.

A lot in the preparation of this dish depends on potatoes. It itself should be tasty, not fall apart when boiled and not remain “soapy”, not darken and not have obvious damage to the peel. Through trial, I came to the conclusion that it is best to choose tubers with yellowish flesh, from those varieties that are intended for frying. Not very large, barrel-shaped, so that there is enough space inside for the filling. It is convenient to stuff them, they do not cook for long, they look very appetizing on the table!

Recipe for potatoes stuffed with minced meat in the oven

Ingredients:

• Medium-sized rounded potatoes - 8-10 pcs;
• lean meat (pork or pork + beef) - 250-300 g;
• onion - 2 pcs;
• ground black pepper - 0.5 tsp;
• salt - to taste;
• any greens - a bunch;
• tomato sauce - 2 tbsp. l;
• grated cheese - optional (I did not use).

How to cook stuffed potatoes with minced meat in the oven

Peel round or oblong potatoes (not flat), carefully cut off the eyes.

Without cutting, boil for a couple until tender. Cool down. Slightly trim the top and bottom for the stability of the tubers. With a sharp knife, cut through the potato pulp, carefully cut it out, moving along the walls. We take it out with a spoon, try not to damage the walls. We do not make them particularly thin. We use cut potato pulp for salads, and salt the prepared tubers inside, pepper, grease with tomato sauce.

Grind meat and peeled onions into minced meat. Salt, season with black pepper and other spices to taste. Greens can be put, carrots can be grated or fried. I didn’t add anything but onions and spices, and you cook minced meat as you like.

We knead the mince. We fill the potatoes with the top, make a small slide. When baking, the minced meat will decrease in volume, if it is placed flush with the potatoes, then it will fall inside. We take a baking dish with sides, grease it with oil. We set the potatoes vertically so that they do not touch one another and the walls. First coat them with oil (with spices, tomato or without - as you decide).

We heat the oven, the temperature is 200 degrees. We put the form, cook for half an hour. Then we increase the temperature to 220 and rearrange the potatoes higher so that they brown on top. We cook another 7-8 minutes. If you sprinkle with cheese, then do this before rearranging the form to the upper level and bake for no longer than five minutes.

We do not leave the finished potatoes stuffed with minced meat in the oven, but immediately put them on a dish and serve, decorating with herbs and fresh vegetables.

Tips on how to cook delicious minced potatoes

We have already found out that it is better to take potatoes with yellow flesh, medium size, round or oblong. For baking in the oven, both new potatoes and the last harvest are suitable.

I recommend steaming the potatoes first, and then baking with the filling. It is much more convenient and faster than baking raw potatoes. The tubers will remain juicy, they will not lose all moisture during baking, the filling will also be juicy.

You can add fried mushrooms with onions, carrots, herbs, spices, boiled rice to minced meat.

The filling will turn out juicier if you add butter or finely chopped bacon to it.

Before baking, the tubers can be rubbed inside and out with vegetable oil mixed with paprika or other spices.

To get a golden crust, about five minutes before cooking, sprinkle the stuffed potatoes with grated cheese. If this is done at the beginning of baking, the cheese will dry out, the crust will be dry and tough.

There are potato dishes that do not require much time to cook, but are very tasty and healthy. These include baked potatoes in the oven. Classic recipes can be supplemented with any ingredients, preparing a new dish every day.

The classic recipe is suitable for baking small and medium tubers.

In order for the potatoes to be completely baked, it is necessary to choose small or medium tubers.

Required:

• 10 potatoes;
• 100 ml of olive oil;
• salt, chopped thyme and ground black pepper to taste.

Stages of preparation.

1. Unpeeled potatoes are thoroughly washed with a hard sponge and pierced with a fork in 2-3 places.
2. Oil, salt and spices are mixed.
3. The tubers are watered with an oil composition and left for 20 minutes.
4. The oven is heated to 200°C.
5. Spread the potatoes on a baking sheet and bake for about 35 minutes (guided by the appearance of a golden crust).

in foil

This method of cooking potatoes is useful when you need a quick bite to eat or treat unexpected guests.

Ingredients:

• 10 medium potato tubers;
• 50 ml of vegetable oil;
• 5 g ground rosemary;
• salt to taste.

Cooking technology.

1. Wash the potatoes in their skins thoroughly.
2. Oil is poured into the bowl, rosemary is also poured here.
3. Each tuber is dipped in spicy oil and immediately wrapped in foil.
4. Potatoes in foil in the oven are baked for 50 minutes at 200 ° C.
5. Ready peeled potatoes are salted before use.

Baked potatoes with bacon in the oven

With this method of cooking, potatoes absorb fat and the taste of lard, so it turns out juicy, fragrant and very satisfying.

Excellent taste and ease of preparation of this dish is very popular with housewives.

Required products:

• 10 potato tubers;
• 100 g of fat with a meat layer;
• 40 ml of vegetable oil;
• 3 g salt;
• 2 g of a mixture of ground peppers.

Step by step recipe.

1. Potatoes are peeled, cut into large slices and boiled for 7 minutes.
2. Salo is cut into medium slices.
3. The cooled potatoes are strung on skewers, alternating with pieces of lard.
4. All are salted, sprinkled with a mixture of peppers and sent to an oven preheated to 190 ° C for half an hour.

Potato baked with chicken

During the cooking process, this dish exudes an aroma that is impossible to resist. The potatoes get a delicious golden brown, and the chicken turns out to be very juicy.

Grocery list:

• 1 small chicken;
• 5 large potatoes;
• 1 onion;
• 3 garlic cloves;
• 60 g mayonnaise;
• 10 ml sunflower oil;
• salt and ground pepper to taste.

Cooking steps.

1. The chicken is cut, large parts are cut into smaller pieces.
2. The onion is cut into half rings, the garlic is crushed with a garlic crusher. All together add to the chicken.
3. Cut the potatoes into slices and add to the rest of the ingredients.
4. Prepared products are salted, peppered and mixed with mayonnaise.
5. The chicken and potatoes are laid out on a baking sheet greased with a small amount of oil and baked at 190 ° C for 50 minutes.

Baked Potato Crumb - Basic Recipe

The cooking principle for this dish is the same: potatoes baked in foil are stuffed with various ingredients. As a filler, any food available in the refrigerator is suitable.

It is quite tasty and safe fast food.

You will need:

• 4 larger potato tubers;
• 100 g butter;
• 100 g of hard cheese;
• 20 ml sunflower oil;
• 20 g fresh dill;
• salt.

Stages of preparation.

1. Unpeeled potatoes are washed, dried with a napkin, coated with oil and wrapped in 3 layers of foil.
2. Prepared tubers are baked at 200 ° C for an hour or a little more if the potatoes are very large.
3. The baked potato in the jacket should cool, then it is half unfolded, bending the edges of the foil.
4. A cross section is made on each tuber, the halves of the potato are opened.
5. Stir the hot pulp with a fork and immediately add the oil and salt.
6. The contents of each half are mixed again, sprinkled with grated cheese and dill.
7. Then you can add a spoonful of any filler: sausages fried with onions, seafood in lemon juice, champignons with sour cream, salted red fish and others.

With mushroom stuffing

You can use absolutely any fresh, frozen or pickled mushrooms in this recipe.

Compound:

• 8 medium potatoes;
• 0.5 kg of fresh champignons;
• 1 onion;
• 1 clove of garlic;
• 30 g flour;
• 250 ml low-fat cream;
• 100 g of cheese;
• a mixture of Provence herbs, salt, black pepper to taste;
• sunflower oil.

Stages of cooking.

1. Grease a baking sheet with oil and sprinkle with salt.
2. Peeled potatoes are washed, dried, oiled, salted, put on a baking sheet and cooked at 180°C for 50 minutes.
3. They make the stuffing. Finely chop the onion and fry in oil until golden. Add chopped champignons and continue to cook until the liquid has completely evaporated.
4. Pour flour into the frying pan, put chopped garlic and fry for another minute, stirring.
5. Pour in the cream and bring to a boil.
6. The filling is seasoned with herbs, salted, peppered and kept on fire for a couple more minutes.
7. The top of the prepared potatoes is cut off and the pulp is taken out with a spoon, leaving only a small layer at the peel.
8. Mushroom fry is mixed with two tablespoons of potato pulp.
9. Stuffed potatoes are sprinkled with grated cheese and baked for 15 minutes at 200°C.

with garlic

If you do not want to cook from a large number of ingredients, this recipe for fragrant and satisfying potatoes will help out.

Great idea for lunch or dinner, requires a minimum of ingredients!

You will need:

• 6 pcs. large potatoes;
• 3 garlic cloves;
• 50 ml of olive oil;
• salt and paprika to taste.

Recipe.

1. Peeled potatoes are cut into equal circles 5 mm thick.
2. The form is smeared with oil, potatoes are laid out, salted, sprinkled with paprika and chopped garlic, mixed.



Grocery list:

• 1 kg of potatoes;
• 500 g minced chicken;
• 2 onions;
• 60 g of sour cream and mayonnaise;
• sunflower oil;
• salt, seasonings to taste.

Cooking method.

1. The potatoes are cut into small slices, spread in a deep plate and mixed with mayonnaise and sour cream.
2. Onions are fried in oil until golden brown. Add minced meat, salt, spices and cook for another 20 minutes, stirring occasionally.
3. The baking dish is filled with half the potato slices. Spread minced meat with onions on top, and then potatoes again.
4. The dish is cooked for about 50 minutes at 200°C.

Ruddy fragrant potatoes from the oven are served with vegetable side dishes or as an independent dish.