Potatoes are a delicious vegetable that acts as an independent food, but at the same time ideally complements various dishes. Stuffed potatoes look tempting and savory and proudly take center stage on the table.

This delicious Slavic dish is not only beautiful, but also appetizing. For cooking, you can use any minced meat.

The dish turns out very tasty and juicy.

Ingredients:

• potatoes - 10 tubers;
• minced meat – 450 g;
• cheese – 50 g;
• Sunflower oil – 3 tbsp. spoons;
• egg – 1 pc.;
• onions – 2 pcs.;
• spices;
• pepper;
• salt.

Preparation:

1. Pour the egg, spices, salt and pepper into the minced meat. Add half the grated cheese, chopped onion, mix everything.
2. For convenience and beauty of serving, use potatoes of the same size.
3. Cut out the middle of the peeled potatoes; for convenience, you can use a teaspoon. Cut off the bottom of the tuber to create a barrel shape. Salt the preparations and grease the top with oil.
4. Place the vegetable preparations in a greased form with the hole facing up, and stuff each with the prepared semi-finished meat product.
5. Bake for about an hour in a well-heated oven, use a mode of no more than 180 degrees.
6. Before the end of the process, spread out the remaining cheese and leave in the oven for 10 minutes.

In a slow cooker

Potatoes in a slow cooker are a salvation for many housewives. Using ready-made minced meat and potatoes, you can quickly create a nutritious dish for the whole family.

Ingredients:

• potatoes – 15 pcs.;
• minced meat – 350 g;
• egg – 1 pc.;
• sour cream – 50 ml;
• carrot;
• onion – 2 heads;
• tomato paste – 2 tbsp. l.;
• garlic – 2 cloves;
• sunflower oil;
• greenery;
• pepper;
• salt.

Preparation:

1. Using a knife, make indentations in the pre-cooked potato tubers.
2. Mix the minced meat with the egg, chopped garlic, salt and pepper to taste, pour in the sour cream, stir.
3. Stuff the tubers.
4. Chop the onion, grate the carrots.
5. Pour oil into the bowl, select the “Fry” mode, and simmer the vegetables. After 5-7 minutes, add tomato paste and let sit for a while.
6. Place the stuffed pieces, add water so that the liquid is at the level of the potatoes, add salt if necessary.
7. Now, depending on the brand of the multicooker, you need to set the mode. Select “Soup” or “Stew”, set the timer for an hour. Before serving, decorate with herbs.

Potatoes stuffed with bacon

A good option to please your other half is to prepare a dish for a romantic evening.

Ingredients:

• potatoes – 2 pcs.;
• olive oil;
• pepper;
• bacon - 6 strips;
• salt;
• onion – 1 head;
• mayonnaise – 100 ml;
• tomato – 1 pc.;
• grated horseradish – 0.5 teaspoon;
• bell pepper – 1 pc.;
• cheese – 70 g.

Preparation:

1. Rinse the potatoes thoroughly, you can use a brush.
2. Pierce the vegetable in several places with a fork, coat with oil, and place on a baking sheet.
3. Bake in the oven for an hour, selecting 190 degrees.
4. Chop the onion, cut the bacon and pepper into strips, and the tomato into cubes.
5. Fry the bacon first, then the vegetables.
6. Cut the chilled potatoes into two parts, scoop out the pulp with a spoon, mash, combine with frying, add salt and season with spices. Stir, place on potatoes, coat with mayonnaise.
7. Mix grated cheese with horseradish and sprinkle over the preparations.
8. Place back into the oven and bake until a nice crust appears.

Stuffed potatoes in foil in the oven

Stuffed potatoes in the oven are a great way to diversify your diet.

Ingredients:

• minced meat – 250 g;
• butter – 1 tbsp. spoon;
• potatoes – 900 g;
• sunflower oil – 1 tbsp. spoon;
• dill – 15 g;
• sour cream – 160 ml;
• onion – 1 pc.;
• flour – 1 tbsp. spoon;
• egg – 1 pc.;
• tomato juice – 200 ml;
• pepper;
• salt.

Preparation:

1. Potatoes should be larger and of the same size. A large tuber is easier to stuff. The variety is most suitable for yellow color, then the dish will turn out crumbly and especially tasty.
2. Place the washed tubers, along with their peels, in salted boiling water and boil for a quarter of an hour until half cooked. Remove the peel and remove some of the pulp.
3. Chop the onion, mix with minced meat, add chopped dill, pour in the egg, oil, add pepper, salt, mix thoroughly.
4. Stuff the tubers with the prepared mass.
5. Cover a baking sheet with foil, place the preparations, pour sour cream on top.
6. Cover with foil on all sides.
7. Bake for about an hour in the oven.
8. Pour oil into a frying pan, pour flour through a sieve, fry, pour in sour cream, tomato paste, bring to a boil, add salt and pepper.
9. Pour over the finished dish.

In a saucepan

Baked potatoes can be cooked not only in the oven, but also in a saucepan. The dish, thanks to its lightness and originality, can become popular in your family.

Ingredients:

• potatoes – 7 pcs.;
• garlic – 3 cloves;
• water – 300 ml;
• minced meat – 320 g;
• laurel – 2 leaves;
• onion – 1 pc.;
• greenery;
• sour cream – 340 ml;
• pepper;
• salt.

Preparation:

1. Chop the onion into small cubes, mix with minced meat, add salt and sprinkle with pepper. Mix.
2. Make holes in the potatoes and stuff them.
3. Place cooked potatoes, bay leaves, chopped garlic cloves at the bottom of the saucepan, pour in water, add salt and pepper. Pour in sour cream.
4. Cook for 45 minutes covered. Sprinkle with herbs before serving.

Delicate appetizer with mushrooms

Mushroom lovers will love this delicacy.

Potatoes stuffed with cheese and ham

Try to prepare an original dish from the simplest ingredients.

Ingredients:

• potatoes – 11 pcs.;
• salt;
• onions – 2 pcs.;
• dill;
• ham – 170 g;
• mayonnaise;
• cheese – 160 g;
• sunflower oil;
• egg – 1 pc.

Preparation:

1. Boil the potatoes without removing the skins and cool.
2. Cut the ham, grate the cheese.
3. Simmer chopped onion in oil, add ham and fry.
4. Chop the dill, mix with the roast, add cheese, pour in mayonnaise. Mix.
5. Peel the potato tubers and cut them.
6. Remove the pulp from each part and place the roast.
7. Place in baking dish.
8. Place in a hot oven, time - half an hour, mode 180 degrees.

Potato boats in the oven

A colorful, hearty dish will win your heart and delight your children.

Ingredients:

• potatoes – 4 pcs.;
• Green pepper;
• canned corn – 2 tbsp. spoons;
• cheese – 210 g;
• red pepper – 1 pc.;
• green onion – 25 g;
• yellow pepper – 1 pc.;
• dill – 6 sprigs;
• salt.

Preparation:

1. Set the oven to 200 degrees, line a baking sheet with foil.
2. Arrange the washed potatoes with their skins, cover with foil, and bake for an hour.
3. Cut the cooled tubers and remove the core.
4. Chop the pepper into small cubes, chop the herbs, grate the cheese.
5. Turn the potato pieces into puree, mix with half the cheese shavings, and add greens. Place pepper and corn, add salt to taste.
6. Place the filling into the dough pieces and sprinkle with the remaining cheese.
7. Bake for a quarter of an hour.
8. For a beautiful presentation, cut the green pepper into triangles, put it on a toothpick, insert it onto the edge of the workpiece, you get a sailboat.

Stuffed potatoes baked in the oven - a delicious dish with 5 seemingly unusual, and at the same time simple, fillings. These dishes can decorate any holiday table and romantic dinner.

The principle of preparing stuffed potatoes is not very different from each other, but you can use different minced meat: meat from any meat, vegetable, combined (meat + vegetables), cheese, bacon + mushrooms, sausage + mushrooms, the list can be endless. Choose minced meat according to your taste.

So, today we are preparing:

We prepared very tasty potato recipes for the Lenten table, you can

Stuffed potatoes baked in the oven with bean sauce

We need:

• 10 medium-sized potatoes, equal in size
• 1 can canned white beans
• 100 g feta cheese or cheese
• 2 cloves garlic
• dill, onion
• 100 g hard cheese

Preparation:

1.Wash the potatoes, wrap each one in foil, and bake for 1 hour in the oven at 180 degrees.

2. While the potatoes are baking, prepare the bean sauce. drain the brine from the beans, do not pour it out; it will be useful to us. Place the beans in a blender glass. Add chopped feta cheese and 1.5 tbsp. brine. Mix everything until you get a homogeneous paste.
Squeeze the garlic through a press into the mixture and combine with finely chopped herbs, mix.

3. Slightly cooled potatoes, cut in half and remove the core, make boats.

Potatoes can be cut directly in the foil, they will be like in plates, and the skin will not tear while we take out the middle.

4. Finely chop the removed center, 2/3 of it will be used for filling. Mix it with the sauce, mix everything thoroughly and stuff the boats. Sprinkle grated cheese on top.

Place in the oven for 10 minutes, temperature 180-200 degrees.

Potatoes stuffed with bacon and mushrooms

We need:

• 3 potatoes, large
• 1 tbsp. sour cream
• 1 tbsp. mayonnaise
• 80 g hard cheese
• 100 g champignons
• 100 g bacon (lard)
• 1 piece of onion
• salt, ground black pepper, to taste
• vegetable oil

Preparation:

1. Wrap the prepared potatoes in foil and bake in the oven for 1 hour, temperature 180 degrees, or you can boil them in their skins, but do not overcook them, check with a skewer.

2. Cut mushrooms and onions into small pieces and simmer in a frying pan.

3. Bacon or lard is cut into thin, small strips and fried in a frying pan until golden brown.

4. Cut the potatoes into two parts and select the core, you can do this with a spoon or tools. We make boats.

5. Remove the core and mash it into puree.

and add fried mushrooms and bacon, mayonnaise, sour cream, salt, pepper and mix everything thoroughly until smooth.

Stuffing the boats.

6. Place the stuffed potatoes in a mold greased with vegetable oil. Place in the oven for 35-40 minutes

then sprinkle with grated cheese on a medium grater and keep for another 5-10 minutes.

Potatoes stuffed with mushrooms baked in the oven in bacon

We need:

• 6 medium sized potatoes
• 250 g champignon mushrooms
• 1 tbsp. sour cream
• 20 g butter
• 1 piece of onion
• pepper, salt to taste
• vegetable oil for frying
• 90 g bacon (6 strips, 25 cm long)

Preparation:

1.Chop the mushrooms and onions and fry in vegetable oil in the same order as they were chopped. Lightly salt and pepper, fry until done. Add sour cream and simmer for 1 minute. Remove from stove.

2. Peel the potatoes, wash and dry. Cut off both ends, remove the core, you can use an apple jig or a special one.

These are the barrels we got. Now put it in boiling water.

Boil potatoes. in salted water, with butter, until half cooked. From the moment the water boils, cook for 5 minutes. Drain the water, dry and cool the potatoes.

3. Line the bottom of the baking sheet with parchment. We stuff the potatoes and wrap each one with a strip of bacon, securing it with a toothpick.

4. Bake in the oven for 35 minutes at 180 degrees.

Potatoes stuffed with cheese baked in the oven

We need:

• 8 potatoes, medium size
• 8 pieces of bacon (25 cm)
• 120-150 g cream cheese (processed)
• 60 g feta cheese (brynza)
• 50 g hard cheese
• 50 g dill vegetable oil
• salt to taste

Preparation:

1. Boil the potatoes in their skins until half cooked. Cut off the butts and remove the core.

2. Mash the feta cheese with a fork, add cream cheese and chopped dill, mix everything until smooth.

3. Fill the potatoes with minced cheese and wrap each one in bacon and secure with toothpicks.

4. Place the stuffed potatoes in a greased pan and bake in the oven for 40 minutes at 160 degrees until the bacon is browned. Afterwards, sprinkle with cheese and return to the oven until the cheese melts.

Potatoes stuffed with minced meat in tomato sauce

We need:

• 1 kg potatoes, equal size
• 300 g minced meat (any)
• 2 onions, medium size
• 2 tbsp. tomato paste
• 2-3 pieces of garlic cloves
• vegetable oil
• spices, black pepper, salt to taste

Preparation:

1. Peel the potatoes and remove the core.

2. Chop the garlic and onion and mix with the minced meat. Salt, pepper, season with spices, mix. Fill the center of the potatoes and place tightly in a baking dish.

3. Fill the mold with water, up to half, and add a little salt. Simmer until the potatoes are half cooked, check by piercing them with a toothpick.

4. For the tomato filling, fry the onions and carrots, season with pepper, salt and spices to taste. Dilute the tomato paste with water and pour over the fried vegetables.

5. Pour the potatoes with tomato sauce and bake until ready. When serving, decorate with herbs and pour over the sauce in which they were stewed.

Bon appetit!

Usually, family members ask to cook over and over again a dish that they really like. Oven baked potatoes with cheese and bacon were no exception. This is my fourth weekend doing this. By the way, I don’t regret it: the children have forgotten about their whims and are eating my masterpiece with pleasure. My husband also eats and praises. Give it a try and your loved ones will love this simple dish made from available ingredients.

Universal dish

In fact, these potatoes are quite a versatile dish. And there is no shame in serving it to guests. It can be an excellent side dish for fish. Good hot or cold. And, as I mentioned, the children eat with great joy. Apparently, this is because the potatoes look interesting. And what’s also important: preparing such baked potatoes is not at all difficult. Even very young housewives can cope here.

Potatoes stuffed with bacon and cheese (in the oven)

I give a list of required products and their quantities. Scroll:

• Raw potatoes - 4-5 pieces. I choose a little larger than average.
• Eggs - 5 pieces.
• White onion - 2 medium heads.
• Smoked cheese - 200 grams.
• Sour cream - approximately 4-5 tablespoons.
• Bacon - 100-200 grams.
• Vegetable oil - for processing the mold.
• Salt and pepper - optional, to taste.
• Greens are optional. You can use parsley or dill.

Preparation

I wash the potatoes. Cook until done right in the peel. I usually add salt to the water to taste. I cool the finished potatoes so that I can then work with them with my hands.

I boil the eggs hard and, after cooling, peel them. I cut them into small cubes. Sometimes, in order to speed it up, I simply grate it on a coarse grater.

I free the potatoes from their “uniforms”. I cut each peeled tuber into halves. I take out the centers from the halves. The end result is these potato bowls.

I mix what I took out of them in a bowl with a chopped egg. I put sour cream, pepper here, you can add mustard if you wish. Add salt to the resulting “salad” to taste.

Onions are freed from husks and other parts unsuitable for food. Finely chop two onions. I send it to the potato mass.

I grate cheese on any grater. I chop the bacon. My greens. Having shaken off excess moisture, I also chop finely. Sometimes I can add red bell pepper, cut into small cubes, to the mixture with which I stuff potatoes. Sometimes I put mushrooms instead. In general, a field for culinary imagination is already opening up here.

I grease the baking sheet with vegetable oil.

I set up potato bowls, in the middle of which I add the salad obtained above.

The surface of the workpieces can also be coated with sour cream or vegetable oil.

Place a baking sheet with potatoes in a hot oven. I bake it at a temperature of 180-200 degrees for 20-30 minutes. It is important here not to miss the moment when the appearance of the potatoes becomes pleasant to you.

As soon as the stuffed potatoes are browned, I take them out and serve them.

- This is one of the most delicious and beautiful potato dishes. It can be prepared for both everyday and festive dinners, as well as for a Sunday reception of guests. Additional ingredients - cheese, bacon and herbs - give this dish more flavor and aroma. It turns out even better than in some Kroshka-Kartoshka.

Baked stuffed potatoes can be either an independent dish or a snack while waiting for some culinary masterpiece.

Ingredients

• potato 5-6 pcs
• Cheddar cheese 150 g
• bacon 150 g
• sour cream 150-200 g
• green onion 3-4 feathers
• salt
• black pepper

To prepare stuffed potatoes, we will need quite large potatoes, I have 5 pieces weighing 1.7 kg!

To make the dish look better, I used Cheddar cheese.

Preparation

So, turn on the oven and heat it to 200°C. Wash our potatoes thoroughly, then place them on a paper towel and let them dry.

Separately, wrap each potato in foil, place it on a baking sheet and bake for an hour and a half, depending on the size of the potato.

You can check the readiness of potatoes like this: take out the largest potato, carefully unfold the foil, cut the potatoes in half and make sure they are ready. If it's not ready, put it back in the oven!

While the potatoes are baking, prepare the second part of the dish. Fry the bacon slices until golden brown and cut into small pieces.

Finely chop the green onions.

Grate the cheese on a coarse grater. By the way, if you don’t have Cheddar cheese, then use another one that melts well and looks beautiful.

Now - the most interesting part. We take the potatoes out of the oven, wait until they cool a little, cut them in half along the long side and, using a spoon, carefully remove the flesh from each potato so that each potato takes the shape of a boat. It is advisable to perform this operation quickly so that the potatoes do not cool too much.

We make mashed potatoes from the pulp. There is no need to add milk or water, just mash the potato pulp.

Add sour cream and green onions to the puree, salt and pepper to taste, mix well. The amount of sour cream is determined by the amount of mashed potatoes: the more mashed potatoes, the more sour cream.

We fill our potato boats with the resulting mashed potatoes, and put slices of bacon and grated cheese on top of them.

You can also put it in the reverse order: first the cheese, then the bacon. KotoExpert carefully monitors the correct preparation of the dish, his gaze is very strict, but it seems that he has no complaints.

Now bake the stuffed potatoes in the oven for 15 minutes at 180°C. Since this dish should only be served hot, you can not bake some of the potatoes right away, but leave them for next time. Just put the “extra” potato boats on a plate, wrap the top with cling film and put them in the refrigerator. We do the same with the filling.

We look at the clock: 15 minutes have passed! Baked stuffed potatoes with cheese and bacon ready. It goes very well with sour cream and fresh herbs. Bon appetit!