Irina Kamshilina

Cooking for someone is much nicer than for yourself))

Content

A large number of different dishes are made from potatoes. Among them, one can distinguish stuffed vegetables, which turn out to be tasty, aromatic and satisfying. There are a large number of options for creating dishes and fillings for him. It is served as a snack or a full meal, which depends on the nuances of the culinary process.

How to cook stuffed potatoes

To cook stuffed potatoes, it is worth choosing large, unspoiled tubers, it will be more convenient to make boats or glasses out of them, and the filling will remain in place. Products for the "entrails" of the dish are finely chopped, stewed in advance, boiled or fried. A potato with a filling is prepared in several ways:

1. Often the vegetables are boiled in their uniforms (in the peel) until they are half-ready or ready-made, the peel is removed. Then each tuber is cut in half or its upper part is cut, taking out the middle. The resulting baskets or cups are left to fill with the filling, bake in the oven, put out in a slow cooker or pan.
2. You can stuff raw potatoes. It must be immediately cleaned, made boats or cut into slices (slices) not until the end, and then filled with vegetable, meat products. This dish is mainly baked in the oven.

Stuffed Potatoes in the Oven

• Servings Per Container: 7-8 Persons.
• Calories: 160 kcal per 100 g.
• Destination: dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

Easy, tasty and simple recipe on how to make dinner - potatoes stuffed in the oven. Raw peeled tubers marinated in oil are filled with minced pork and baked. The dish is favorably complemented by juicy tomatoes and a delicious crust of hard cheese (Russian cheese is good). The dish is served to the table with a salad of fresh vegetables and herbs.

Ingredients:

• potatoes - 1 kg;
• minced pork - 500 grams;
• garlic - 2 cloves;
• onion - 1 piece;
• tomato - 2 pcs.;
• hard cheese - 200 g;
• butter - 50 g;
• sunflower oil;
• salt, black pepper;
• fresh greens.

Cooking method:

1. The potato is peeled and washed.
2. The middle is cut out of each tuber (it is laid aside).
3. Vegetables are laid out in a deep bowl, poured with sunflower oil, salted, pepper, sprinkled with chopped garlic. Everything mixes well, pickled for about 20 minutes.
4. Diced onion and potato center are ground in a blender or meat grinder.
5. Stuffing is combined with the resulting mixture, mixed thoroughly.
6. Glasses of potatoes are stuffed, then laid out on a baking sheet, slightly oiled with vegetable oil. Small pieces of butter are placed on top.
7. The dish is baked for 40 minutes at 200 ° C.
8. The cheese is chopped on a coarse grater, tomatoes are cut into rings.
9. Ready dinner is taken out of the oven, tomatoes and cheese are laid out on top.
10. Baked potatoes are baked for another 5 minutes, until the cheese is melted.

Stuffed Potatoes in a Multicooker

• Servings Per Container: 4 Persons.
• Calories: 179 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you need to prepare a nutritious, aromatic dinner in a short period of time, then stuffed potatoes in a slow cooker will be an ideal option. The tubers are tender and soft, soaked in meat juice. For this dish, chicken or turkey meat is used, as well as hard cheese and squash caviar (home or store).

Ingredients:

• tubers - 6 pcs.;
• ground turkey meat - 200 g;
• squash caviar - 100 g;
• green onion feathers - 5 pcs.;
• russian cheese - 50 g;
• mayonnaise - 1 teaspoon;
• sunflower oil - 2 tbsp. l .;
• salt.

Cooking method:

1. The potato is peeled, cut into halves. A core is removed from each.
2. The meat is fried in vegetable oil for about 7 minutes.
3. Finely chopped onions, caviar, mayonnaise are laid out to the minced meat. Products are mixed and salted.
4. The baskets of potatoes are filled with filling, laid in the bowl of the multicooker.
5. Topped grated cheese.
6. The Extinguishing program is turned on for half an hour.
7. The second dish is served to the table with sour cream and herbs.

Stuffed potatoes in a pan

• Cooking time: 45 minutes.
• Servings Per Container: 6 Persons.
• Calories: 110 kcal per 100 g.
• Destination: dinner.
• Cuisine: Russian, European.
• Difficulty: easy.

Very tasty, fragrant and nutritious is obtained stuffed potatoes in a pan. You can make dinner with any kind of minced meat, add other vegetables, tomato paste, your favorite spices and seasonings. It is better to choose large tubers so that it is more convenient to stuff them. The pan is often replaced with a stewpan or cauldron. All products must be prepared in advance to reduce cooking time.

Ingredients:

• ground beef - 350 g;
• onion - 2 pcs.;
• potatoes - 1 kg;
• carrot - 1 pc.;
• tomato paste - 1 tbsp. a spoon;
• garlic - 2 prongs;
• salt pepper.

Cooking method:

1. The tubers are peeled, cut across.
2. The core is carefully removed from the halves with a knife.
3. One onion is finely chopped, mixed with meat. Products are salted, pepper and mix well.
4. Potato boats are stuffed with the resulting filling, laid out in a pan or stewpan.
5. Then they are filled with hot water to half.
6. The dish is brought to a boil, and then cooked on low heat for 20 minutes under a closed lid.
7. The second onion is cut into half rings, carrots are grated.
8. Onions are slightly fried in vegetable oil, carrot is added to it. Vegetables stew together for about 3 minutes.
9. Tomato paste is laid out on top, a little water and salt are added.
10. Stewed potatoes are poured with the mixture. The dish will be removed from the heat after 15 minutes.

Stuffed Potato Recipe

• Servings Per Container: 10 Persons.
• Calories: 230 kcal per 100 g.
• Destination: dinner.
• Cuisine: Russian, European.
• Difficulty: easy.

Another way to create a delicious and simple dinner is a recipe for cooking stuffed potatoes in a slow cooker. The main feature of this dish is versatility, it is a side dish and meat at the same time. Vegetables are saturated with juices and acquire an incredibly mouth-watering aroma. The nutmeg will give piquancy to the stuffed tubers.

Ingredients:

• minced meat (pork or beef) - 300 g;
• onions - 3 pcs.;
• potatoes - 15 pcs.;
• ground nutmeg - ½ tsp;
• salt, black pepper.

Cooking method:

1. Ground meat is mixed with onions, chopped into small cubes. Salt, pepper, sprinkle with nutmeg.
2. The potato is peeled. A groove is carefully cut out in each tuber, which expands in a circular motion. The walls and bottom of the vegetable should be moderately thin.
3. A small piece is cut at the bottom of the potato to make the cups stable.
4. The tubers are filled with minced meat, which is well rammed.
5. A little vegetable oil is poured into the multicooker bowl. Stuffed vegetables are laid out in one layer, filled with water to half.
6. Extinguishing mode starts for 1 hour.
7. Potato with the filling is ready.

Potato Stuffed with Bacon

• Cooking time: 1.5 hours.
• Servings Per Container: 3-4 Persons.
• Calories: 202 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian, European.
• Difficulty: easy.

If you wanted to cook something special for lunch or make an interesting snack, then potatoes stuffed with bacon are perfect for these purposes. A fragrant, satisfying dish with a delicious crispy crust will not leave anyone indifferent. If you follow the step-by-step recipe suggested below exactly, the treat will conquer from the first bite.

Ingredients:

• potatoes - 5-6 pieces;
• bacon - 200 g;
• cheese - 70 g;
• egg yolks - 2 pcs.;
• butter - 60 g;
• dill - 1 bunch;
• salt, spices.

Cooking method:

1. Preheat the oven to 200 degrees.
2. Rinse the main product well and pat dry.
3. Grate the peel with sunflower oil and salt.
4. Send the tubers to bake for 1.5 hours.
5. Dice the bacon and fry a little.
6. Cool the finished baked potatoes, cut into halves with a knife, remove the core.
7. Combine the flesh with bacon, butter and yolks, mix well.
8. Stuff the boats, sprinkle with cheese, grated.
9. Put the dish in the oven for 8-10 minutes.
10. Sprinkle with chopped dill.
11. Potato stuffed served hot on the table.

Potato boats with filling

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 4 Persons.
• Calories: 350 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: medium.

Potato boats with filling and bechamel sauce are suitable for everyday family dinner or will be a good snack on the festive table. The original dish is distinguished by its exquisite taste and alluring aroma. The recipe uses chicken, vegetables and ingredients for the sauce. Surprise and delight relatives and guests with an appetizing culinary masterpiece.

Ingredients:

• chicken fillet - 1 pc.;
• potato - 6 tubers;
• tomato - 1 pc.;
• onion - 1 head;
• salad pepper - 1 pc.;
• green onion - 4 pcs.;
• vegetable oil - 2 tbsp. l .;
• cheese - 100 g;
• fresh greens - a bunch;
• salt pepper.

For bechamel sauce:

• flour - 50 g;
• milk - 750 ml;
• butter - 40 g;
• salt.

Cooking method:

1. The meat is cooked until cooked.
2. The potato is also boiled (along with the peel), peeled.
3. Sauce is being prepared. The flour is fried a little in oil, a little milk is introduced (constantly stirring).
4. Tubers are cut along, boats are made of them.
5. Chicken, onion, bell pepper, tomato finely chopped, salted, pepper.
6. Then these components of the filling are fried in vegetable oil for about 7 minutes. Greens and green onion feathers are added to them. Everything is mixed up.
7. The boats are filled with filling.
8. Sauce is poured on a baking sheet, potatoes are laid out on top.
9. The dish is sprinkled with cheese, chopped herbs.
10. Boats are baked for 15-20 minutes at 180 degrees.

Oven stuffed potato in foil

• Cooking time: 1 hour.
• Servings Per Container: 2 Persons.
• Calories: 115 kcal per 100 g.
• Destination: dinner.
• Cuisine: Russian.
• Difficulty: easy.

A delicious, simple and nutritious dinner that is quickly done is the dream of many housewives. Among a large number of recipes on how to cook, stand out potatoes stuffed in foil. Products for a dish are almost always at hand, its creation takes a little time and requires minimal effort. As a side dish, a vegetable salad or pickles is perfect.

Ingredients:

• potatoes - 4 pcs.;
• ham - 200 g;
• butter - 100 g;
• garlic - 2 cloves;
• dill - 1 bunch;
• salt.

Cooking method:

1. Wash tubers well, boil.
2. Make garlic sauce: slightly melted butter, combine with chopped garlic and chopped dill. Add salt, pepper. Put the mixture in the refrigerator.
3. Wrap the piece by piece of food foil, bake in the oven or on the grill for 15 minutes.
4. Then cut it in half, cool, remove the pulp so that you get baskets.
5. Grease the recesses with garlic sauce.
6. Dice ham, mix with grated cheese and potato pulp.
7. Distribute the filling on the boats. Wrap each half again in foil, bake for 8 minutes at 180 ° C.

Mushrooms stuffed potatoes

• Cooking time: about 1 hour.
• Servings Per Container: 5-6 Persons.
• Calories: 116 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Another interesting option for a family lunch or dinner is potatoes stuffed with mushrooms. Fragrant, delicate and very tasty dish leaves only positive impressions. This recipe uses fresh champignons (or any other mushrooms), large potatoes, hard cheese and fat homemade cream. The oven warms up to 180 degrees in advance.

Ingredients:

• potato - 6 pcs.;
• mushrooms - 300 g;
• cream - 80 g;
• refined oil - 30 ml;
• cheese - 50 g;
• butter - 30 g;
• salt, black pepper.

Cooking method:

1. Champignons are cut into slices, fried in vegetable oil until the juice evaporates.
2. The tops are cut off from the tubers, the middle is removed, and the lower part is slightly cut for stability.
3. Potatoes are boiled for about 5 minutes. After cooling, it is lubricated with butter from the inside, begins with mushrooms, salted, and pepper.
4. Baskets are laid out on a baking sheet, poured with cream and sprinkled with grated cheese.
5. The dish is cooked for 30 minutes.

Stuffed potatoes with minced meat

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 4-5 Persons.
• Calories: 123 kcal per 100 g.
• Destination: dinner.
• Cuisine: Russian.
• Difficulty: easy.

Stuffed potatoes in the oven with minced meat - a simple but tasty dish. This delicious dinner is great for a large family or a group of friends. No one will remain hungry, and the aftertaste will only please. This recipe is unusual, not only meat and vegetables are among the ingredients. Lentils are added to the minced meat, which makes the dish special and more nutritious.

Ingredients:

• beef - 400 g;
• potatoes - 800 g;
• lentils - 100 g;
• tomato sauce - 30 g;
• onions - 1 pc.,
• salt.

Cooking method:

1. Potato tubers are boiled, cooled and peeled.
2. They are cut lengthwise into 2 parts, the pulp is taken out.
3. The meat is twisted in a meat grinder with onions.
4. Lentils are added to the minced meat, everything mixes well.
5. The boats are filled with a filling with a slide, laid out in a deep baking dish.
6. Tomato sauce is mixed with water, potatoes are poured with this mixture.
7. The dish is baked for 40 minutes at 200 degrees with a closed lid.

Potatoes stuffed with vegetables

• Cooking time: 60 minutes.
• Servings Per Container: 4-6 Persons.
• Calories: 78 kcal per 100 g.
• Destination: dinner.
• Cuisine: Russian.
• Difficulty: medium.

As a snack or a separate independent dish, potatoes stuffed with vegetables are great (recipe with photo). Vegetables should be medium-sized or slightly smaller, ideally oblong. In this case, they are saturated with juices, aromas as much as possible, become very tender and insanely tasty. This recipe refers to low-calorie, it will be appreciated by people on a diet.

Ingredients:

• zucchini - 1 pc.;
• potatoes - 8 pcs.;
• tomato - 1 pc.;
• eggplant - 1 pc.;
• hard cheese - 50 g;
• sour cream - 200 ml;
• salt pepper;
• greens.

Cooking method:

1. Peel, rinse and drain the vegetables.
2. Dice them.
3. Grind cheese with a grater.
4. Mix all the ingredients in one container, add sour cream, salt, pepper, chopped herbs to them.
5. Remove the core from the potato, stuff it.
6. Put stuffed vegetables in a pan, pour water to the middle.
7. Simmer over medium heat for half an hour.

Potatoes stuffed with meat

• Cooking time: 60 minutes.
• Servings Per Container: 8-10 Persons.
• Calories: 104 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian, European.
• Difficulty: easy.

Potatoes stuffed with meat, baked in the oven - this incredibly tasty treat will definitely decorate the holiday table. The hostess, who decides to do it, is guaranteed positive and enthusiastic reviews. For a culinary masterpiece, you should buy fresh pork and rustic fat sour cream (can be replaced with cream). It is worth adding fragrant herbs, spices.

Ingredients:

• main vegetable - 15 pcs.;
• pork cue ball - 250 g;
• sour cream - 50 g;
• butter - 50 g;
• onion - 1 pc.;
• tomato paste - 1 tbsp. l .;
• salt, black pepper;
• provencal herbs.

Cooking method:

1. The potato is peeled, the pulp is cut out of it so that the cylinders are obtained.
2. Then it is boiled until half cooked (about 10 minutes).
3. Minced meat is made with onions. Salt, pepper, herbs are added to it.
4. Tubers are filled with filling, laid out on a baking sheet in one layer.
5. Potatoes are poured with sauce: sour cream, tomato paste, melted butter and salt are combined.
6. The dish is baked for 30 minutes.

Oven stuffed potatoes with ham and cheese

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 4 Persons.
• Calories: 168 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

Easy to prepare, hearty second - potato boats with ham and cheese. If you cook them strictly according to the recipe, you get a surprisingly soft, tasty, aromatic and beautifully decorated dish. Ham gives it nutritiousness and sophistication, and cheese is responsible for the spicy aftertaste and delicious ruddy crust. The oven is immediately heated to 250 degrees.

Ingredients:

• ham - 200 g;
• potatoes - 8 tubers;
• cheese - 150 g;
• onion - ½ head;
• sour cream - 200 g;
• fresh greens;
• spices, salt.

Cooking method:

1. The tubers are boiled with a peel, cooled, peeled.
2. Each is cut into two halves, pulp is taken out of each.
3. The ham and onion are cut into small cubes, the greens are finely chopped, the cheese is crushed with a grater.
4. The components are seasoned with sour cream, mixed, salted, seasoned.
5. Boats are stuffed.
6. Baked for about 30 minutes.

Cheese Stuffed Potato

• Cooking time: 2 hours.
• Servings Per Container: 2-4 Persons.
• Calories: 174 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian, European.
• Difficulty: easy.

Baked potatoes stuffed with cheese and baked in the oven - a delicious dish that can be prepared at home. It is even for beginner culinary specialists with minimal skills, the main thing is to adhere to the recipe. Fragrant, juicy boats with juicy, delicate filling will not leave anyone indifferent. They are served as a side dish or a separate main course.

Ingredients:

• potatoes - 4 pcs.;
• milk - 100 ml;
• cheese - 200 g;
• cream - 200 ml;
• green chopped onions - a handful;
• butter - 70 g;
• salt pepper.

Cooking method:

1. Wash tubers well, put on a baking sheet.
2. Bake in the oven (about an hour, until soft). Cool.
3. Cut the potato into half, remove the middle from each.
4. Put the pulp in a separate container. Combine with grated cheese (leave a little), cream, milk and chopped herbs.
5. Beat the components with a mixer, salt and pepper the mixture.
6. Stuff the boats tightly, sprinkle with the rest of the cheese.
7. Bake the dish until an appetizing crust forms.

Potatoes stuffed with herring

• Cooking time: 30-40 minutes.
• Servings Per Container: 2 Persons.
• Calories: 153 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

When you need to quickly figure out a snack for guests, you can make potatoes stuffed with herring. Boats will be the decoration of a festive meal, and friends will definitely ask how to cook such a yummy. In addition to the main components (potatoes and herring), you will need fat homemade sour cream, hard cheese, large onions and a little vegetable oil.

Ingredients:

• herring fillet - 200 g;
• potato - 4 pcs.;
• sour cream - 30 g;
• hard cheese - 40 g;
• onions - 1 pc.;
• sunflower oil - 30 ml.

Cooking method:

1. The main vegetable is peeled, boiled until tender.
2. Each tuber is cut into 2 parts, from which pulp is taken out.
3. Roast chopped onions in a pan.
4. The removed core and fish are finely chopped, combined with onions and sour cream.
5. The boats are filled with the mixture, sprinkled with cheese, crushed on a grater.
6. Appetizer baked for 15 minutes at 180 degrees.

Stuffed Potato Stuffing

Potatoes can be stuffed with absolutely any ingredients, depending on personal preferences. Sometimes different products remain in the refrigerator, especially after the holidays, they are perfect for filling. Minced meat in potatoes can be vegetable, meat, fish, using hot or cold filling. Often raw, baked or boiled tubers are stuffed with the following ingredients:

• salted, smoked or canned fish;
• mushrooms;
• pork, beef, minced chicken or pieces of meat;
• cheese, cottage cheese, ham, bacon;
• vegetable filling (tomatoes, bell peppers, zucchini and so on).

Video: baked potatoes with bacon and mushrooms

Stuffed potatoes in the oven can reduce the time for preparing a hearty dinner or lunch, because the recipe already combines both the main dish and the side dish. The stuffing most often used is minced meat or mushrooms, but today we offer another, not so common, but no less tasty option. Stuff potato boats with smoked chicken, fresh tomatoes, dill and cheese. As a result, we get a nice and very tasty dish that is worthy of even a festive feast!

Ingredients:

• potatoes - 7-8 pcs.;
• smoked chicken (ham or breast) - 300 g;
• fresh tomato - 1 large (or 2 small);
• cheese - 50 g;
• dill - a small bunch;
• garlic - 1-2 teeth;
• mayonnaise, salt, pepper - to taste.

1. First of all, thoroughly wash the potatoes. Without peeling, we fill in tubers with water and boil at low boil until fully cooked. In the meantime, we are working on the components of the filling - removing possible bones and skinning, cut the chicken into medium-sized cubes and transfer to a deep bowl.
   
2. Wash the tomato, wipe. Having removed the stalk, finely chop the juicy fruit and spread it to the chicken.
   
3. Clean and dry dill with a knife, add to a bowl. We rub the cheese with small chips, but do not mix with the rest of the ingredients, but put it aside.
   
4. Drain the liquid, cool, and then peel the finished potatoes. Cut each potato lengthwise into two identical parts. Using a teaspoon, we form a depression in each half, removing the vegetable flesh. As a result, we get a kind of "boat".
   
5. The remaining pulp of the potato is added to the remaining components of the filling. Sprinkle these ingredients with salt / pepper to suit your personal taste. Dress with mayonnaise mixed with garlic cloves peeled and passed through a press.
   
6. We abundantly fill our potato halves with the resulting salad, and then place them on a baking sheet panned by parchment.
   
7. Top showers of potato boats stuffed with small cheese chips. We send the blanks to the red-hot oven by that time. Since all the ingredients are ready, we bake the potatoes for a short time - as soon as the cheese is melted and lightly browned, we remove the pan from the oven. We maintain the temperature at around 180 degrees.
   
8. Serve the potatoes warm. You can complement a hearty meal with a light vegetable salad and / or herbs.
   

Delicious and juicy stuffed potatoes in the oven is ready! Good appetite!

For some reason, housewives rarely cook stuffed potatoes, and all because the dish is eaten quickly, and cooking takes some effort. However, the output always produces an interesting result. This dish can be called full-fledged because of its brightness, satiety, saturation and divine taste! It's simple, but definitely worth a try.

Step by step recipe

Cooking stuffed potatoes with mushrooms in the oven in steps:

Potatoes stuffed with minced meat and baked

• 2 potatoes;
• 140 g mozzarella;
• 450 g of pork;
• 3 slices of garlic;
• 1 onion;
• oil.

Time - 1 hour and 40 minutes.

Calories - 195.

Procedure:

1. Wash the meat thoroughly, dry it and put on a cutting board;
2. Pork can be minced if desired;
3. Then cut into large pieces and grind in a meat grinder or blender;
4. Peel the onion, chop it coarsely;
5. Also pass through a meat grinder to grind;
6. Peel the garlic, grate it or use the press;
7. Crush the cheese with a grater;
8. Stuffing stuffed in a bowl, add it with onions and mix the components;
9. Season to taste and beat off the mass thoroughly;
10. Wash the potatoes thoroughly and cut them in half along;
11. If the root crops are young, the peel can be left, the old potatoes must be peeled;
12. Cut the cores so that they can be filled with minced meat;
13. Season the boats with spices and fill with filling, ram it;
14. Lubricate the form and place the halves of potatoes in it;
15. Sprinkle with cheese and chopped garlic;
16. Wrap the form in foil and send to the oven for forty minutes;
17. The temperature inside the cabinet should be 200 Celsius.

Potato Stuffed with Chicken and Vegetables

• 9 potatoes;
• 20 g of oil;
• 2 tomatoes;
• 1 leek;
• 70 g of cheese;
• 1 chicken fillet;
• 50 ml of sour cream.

Time - 1 hour and 25 minutes.

Calories - 97.

Cooking Method:

1. Peel the potatoes, put them in whole tubers in a stewpan;
2. Add water and place on the stove;
3. Bring to a boil over high heat and cook until cooked;
4. During cooking, water can be salted;
5. With ready root vegetables, drain the water to cool them;
6. Cut in half and cut out the middle so that they can be filled;
7. Finely chopped potatoes and set aside;
8. Wash the fillet, strip as desired and grate with your favorite spices;
9. Put it in a mold, drizzle with oil and bake at 180 degrees for twenty minutes;
10. After that, cool it and cut into size with chopped potatoes;
11. Wash the tomatoes and then cut the pulp into cubes;
12. Put a piece of oil in a pan and let it melt;
13. While this happens, wash and chop the onion rings;
14. Put it in oil and let it in a little;
15. Mix chicken, potatoes, onions and tomatoes;
16. Add spices, sour cream and mix everything well;
17. Fill half the potatoes with filling and cover with cheese;
18. Fold halves of root vegetables in a mold, sprinkle with oil and put in the oven;
19. It should be warmed up to 190 degrees and bake the dish until the cheese is ruddy.

Potatoes with ham and cheese in the oven

• 130 g of ham;
• 240 g of cheese;
• 5 potatoes;
• 2 slices of garlic;
• 40 g butter;
• 45 g of yogurt.

Time - 1 hour and 25 minutes.

Calories - 202.

Cooking process:

1. Wash and dry potato tubers thoroughly;
2. After that, wrap in foil and fold on a baking sheet or in a mold;
3. Clean in the oven for one hour, and check for readiness with a toothpick;
4. To get soft potatoes and let it cool without unpacking;
5. Then cut in half right in the foil, otherwise it will fall apart;
6. Remove the middle of the tubers;
7. Divide the oil into all the boats and arrange them;
8. Ham, remove the packaging and cut it into a cube;
9. Crush the cheese with a grater and set aside too;
10. Send the garlic through the blade of the grater after the cheese;
11. Mix the ham with cheese and garlic, leaving a piece of cheese for topping;
12. Add to them yogurt, spices and mix;
13. Fill potato boats and fold them into shape;
14. Preheat the oven and remove the form for a quarter of an hour;
15. Then get the dish, sprinkle with cheese and return for another five minutes.

Italian recipe

• 3 walnuts;
• 1 onion;
• 3 potato tubers;
• 1 branch of rosemary;
• 45 ml sour cream;
• 1 egg
• 2 slices of garlic;
• ½ lemon;
• 20 g of dried mushrooms;
• 3 cm ginger;
• ½ chili;
• nutmeg;
• turmeric.

Time - 1 hour and 15 minutes.

Calories - 90.

Cooking stuffed potatoes in the oven:

1. Peel the tubers, wash and cut them in half along;
2. Next, rinse, remove the middle in a convenient method and grind them;
3. Rinse the resulting boats thoroughly again;
4. Peel ginger with a knife or spoon, rinse, cut into thin plates;
5. Finely chop the nuts with a sharp knife;
6. Onion peel, crumble it together with chili as small as possible;
7. Peel the garlic, cut into slices and put in a bowl;
8. Add mushrooms, juice of half a lemon, a little salt and rosemary, pour boiling water over them;
9. Let it brew for a quarter of an hour, then squeeze the mushrooms and chop them finely;
10. In another bowl, mix chili, onion, nuts, mushrooms and potatoes;
11. Add the egg and mix, season with turmeric;
12. With all this mass, fill the halves of potatoes and put them into shape;
13. Distribute sour cream on all the boats, season with nutmeg;
14. Bake for thirty minutes at 200 Celsius.

Stuffed potato with fish

• 4 medium potato tubers;
• 2 slices of garlic;
• 1 can of fish in sauce;
• 8 quail eggs;
• 200 g of cheese;
• 1 onion;
• 15 ml of oil;
• dill;
• green onions.

Time - 1 hour and 50 minutes.

Calories - 155.

Cooking:

1. Wash the potato thoroughly, dry it with a towel or napkins;
2. Wrap each tuber separately in foil and fold them into a mold or on a baking sheet;
3. Put it in the oven at 200 degrees for one hour;
4. Check the readiness of root vegetables with a knife or a toothpick;
5. Finished tubers to get and cool;
6. After that, unpack them and cut them into halves;
7. Take out almost all the potatoes, leaving only a thin side;
8. From the resulting potatoes, prepare the usual mashed potatoes;
9. Peel the onion with garlic, wash and chop them;
10. Heat the oil in a skillet, add both components and simmer until soft;
11. Rinse and crumble both types of greens;
12. Add to potatoes with onions and garlic;
13. Open, knead the fish and add the rest of the ingredients with it;
14. Season to taste and mix well;
15. Crush cheese with a grater;
16. Put potato boats in a mold and fill them with filling;
17. In the center of each, make a deepening and break an egg into it;
18. Clean in the oven for fifteen minutes;
19. Then pull out, strew with cheese and return for another five minutes.

To make potato cores empty, we recommend using an ice cream spoon or a regular teaspoon. Some people generally manage to carry out this process with a knife.

If you are afraid that your potatoes will not be ready, if you put it in the oven in the raw form, we recommend that you first boil the tubers at least until half-cooked. If desired, you can cook until fully cooked.

In order for the dish to really turn out to be full, it must be supplemented. If you have a filling without meat, then you can make chops or meatballs, goulash, steak and so on. If the meat filling, then prepare a salad or some saturated sauce.

Stuffed potatoes must be tested by you in the near future. Choose the most suitable recipe for yourself and make your culinary fantasies a reality. Be sure that you will not regret it!

Such a dish of stuffed potatoes can be served both on the festive table, and for spontaneous guests, and accordingly for your family. Such a dish is hearty and inexpensive. The ingredients are always in every home. This dish can be prepared both in the cold season and in the warm season, serving pickled and pickled vegetables, as well as light salads of fresh vegetables.

Cook stuffed potatoes in sour cream and delight your family with a delicious dish.

And so, for stuffed potatoes in sour cream you need:

1 kg. - Potato (medium or large)

600 g - minced meat

1 PC. - medium white onion

1 - large egg

300 g - sour cream

Salt, pepper, herbs.

Cooking:

Peel and rinse the potatoes. Using a special nozzle, unscrew the middle of the potato. Together with the center, put the potatoes in a pan and add salt and pepper (it is better to add a little spices, since we will add pepper and salt to the minced meat and sour cream).

It is better to take minced pork so that the dish is not dry.

Peel the onion and chop finely. Add the egg salt and pepper (you can add your favorite spices to the meat). Mix everything thoroughly (I throw all the ingredients into a food processor and mix, while the minced meat all seeps out with onion juice).

We stuff the potatoes and put everything in a large pan (I use a deep pan with a wide bottom, it can be baked in the oven or stewed on a stove).

Mix sour cream with 0.5 cups of warm water (the water should not be hot so that the sour cream is homogeneous and lumps do not form). Add salt and pepper and pour potatoes. We cover everything with a lid.

We put on the fire and wait until it boils. Then reduce the heat and wait until the potatoes are cooked.

We serve the finished dish hot, decorating with finely chopped greens.

Tip: The dish can be rubbed with cheese, this will give a piquant taste and delicate aroma. It is better to cook the dish longer so that the potatoes are soft and the minced meat is not raw. Make sure that the sour cream covers all the potatoes as water and part of the sour cream will evaporate and the potatoes may not be cooked.

Bon Appetit.

Our site will tell you how to cook potatoes stuffed with minced meat in the oven. Stuffed potatoes are a very popular dish that goes well with any sauce - mayonnaise, ketchup or specially prepared mushroom.

Classic stuffed potato with spices

Products:

• medium-sized potatoes (100 - 150 g each);
• chopped meat;
• water or chicken stock;
• vegetable oil;
• carrot;
•   a tomato;
• bulb onions;
• salt;
• spice.

Cooking

Peel and wash the potatoes in cold water. Put each potato on a cutting board and cut off the top and bottom so that it stands. Then, with a special device or a regular teaspoon, cut the middle of the potatoes to make an “empty barrel”. This must be done carefully so that the bottom and walls are intact.

Cook the filling. To do this, mix minced meat with salt and spices.

For potatoes, the following spices and seasonings are best suited:

• garlic;
• dill;
• rosemary;
• thyme;
• black pepper.

Herbs can be either dried or chopped fresh.

Gently fill each empty potato with the filling.

Place all the stuffed potatoes in the baking dish, pour a little water or chicken broth on the bottom of the pan. Put in an oven preheated to 200 ° C for 30 - 50 minutes.

Make the sauce. Wash onions, carrots and tomatoes, peel.

To quickly peel a tomato, it needs to be slightly incised in the shape of a cross and placed for a minute in boiling water, and then in cold water. The peel will come off easily.

Cut cooked vegetables and fry a little. Add salt and spices, grind with a blender.

Served baked stuffed potatoes with sauce.

Fried or stewed vegetables can also be used as an additional ingredient in meat filling.

Baked potatoes with minced meat, baked in the oven with cheese

Products:

• medium-sized potatoes - 5 - 6 pieces;
• ground beef - 150 - 200 g;
• onions - 1 pc (75 - 80 g);
• hard cheese (you can "Russian") 50 - 60 g;
• vegetable oil 1 tbsp;
• mayonnaise 2 tbsp .;
•   ground black pepper;
• salt;
• fresh parsley or basil for decoration.

Cooking

Peel and wash onions and potatoes in cold water.

Sort the greens, remove the yellowed leaves, put the rest in a container with cold water to remove possibly dirt and sand. Then rinse the greens thoroughly, dry and chop finely.

For potato tubers, cut the bottoms and top, then remove the core, not reaching the bottom, to get the barrels.

Do not rush to throw the core of potatoes, it can serve as an additional ingredient in the filling. It must be finely chopped or grated, mixed with minced meat, seasoned with salt and pepper. Stuff potato barrels with such a filling, grease with mayonnaise and send in a refractory form to bake at a temperature of 200 ° C for 30 - 35 minutes.

Potatoes with minced meat, stuffed in the oven with mushroom sauce

Products:

• potatoes 5 - 6 pieces;
• minced meat - 300 g;
• sour cream 2 tbsp. l .;
•   chicken egg;
• wheat flour 1 incomplete Art. l .;
• vegetable oil 2-3 tbsp. l .;
• ground black pepper;
• salt.

Cooking

Peel the potatoes, wash, cut into two halves and cut the middle.
  Cook the filling. Add the egg, flour, salt, ground pepper to the minced meat and mix thoroughly.

Flour can be replaced with breadcrumbs.

Put a little stuffing in each half of the potato, and then fold the halves to make a whole potato.

Fill stuffed potatoes in a greased baking dish, pour sour cream and remaining vegetable oil.

Preheat the oven and send the potatoes to bake until cooked.

Oven Mushroom Potato Sauce

Products:

• champignon mushrooms - 170 g;
• fat cream - glasses;
• beef broth 2 cups;
• onions or shallots 1 pc;
• butter - 3 tbsp. l .;
• wheat flour 2-3 tbsp. l .;
• ground black pepper;
• salt.

Cooking

Peel and wash mushrooms, dry and chop finely and finely. Peel and wash the onion in cool water and chop.

If the technology for preparing the sauce does not include grinding it with a blender or rubbing it through a frequent sieve, then the ingredients for the sauce should be cut neatly and finely.

Melt vegetable oil in a pan and add mushrooms and onions to it. Strain for 5 minutes over low heat, stirring occasionally. Sift flour and add to the pan. Continue to fry for several minutes, stirring occasionally. Next, add slightly warmed broth and mix the sauce thoroughly. Add cream, salt, pepper and bring to a boil. Reduce heat and simmer until sauce thickens.

For the filling, it is better to use minced meat cooked at home. Any meat, preferably with a small amount of fat, is useful for this. First, clean the meat from tendons, films, rough connective tissue. Then wash the meat, dry it with a linen napkin, cut into small pieces and scroll through the meat grinder.

If cream is added to the minced meat, the filling of the potato will turn out to be very tender and juicy.

Many chefs add chopped soft cream cheese or grated apple as an additional ingredient in minced meat. These products will add softness to the filling.

If you add a little finely chopped smoked brisket to the minced meat, the dish will have a more piquant taste.

The top of stuffed potatoes before baking can be sprinkled with grated hard cheese, thanks to this you will get a delicious yellow-gold crust.

Immediately before serving, the dish can be decorated with a sprig of spicy greens or sprinkled with finely chopped leaves, such as fresh young parsley leaves.

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