Potatoes baked in foil in the oven. Step-by-step recipe with photos. Potatoes baked in foil, like from a campfire

Potatoes in foil in the oven are a simple, tasty, and most importantly, healthy dish with a seductive aroma that even a hopeless bachelor can prepare.

Potatoes baked in foil in the oven

It is better to choose tubers of the same size, strong and even for baking. This is especially important when the dish is being prepared for a holiday table. Potatoes in foil are cooked with your favorite seasonings and spices, even if they are not listed in the recipe.

Ingredients:

7 potatoes;
½ bunch of dill;
3 tbsp. butter;
160 g cheese;
vegetable oil to taste;
salt and pepper to taste;
curry to taste.

To cook potatoes in foil in the oven, it is better to take Adyghe salt with the addition of seasonings. But if there are enough of them, the ordinary one will do.

Preparation:

Peel each potato, wash and dry. Then make 4-6 shallow cuts across the tuber on both sides. They should be superficial, no deeper than 5-7 mm.
Prepare the dressing: chop the dill; Mix vegetable oil, salt, pepper, curry, favorite seasonings, dill in one container.
Dip each potato into the mixture, wrap in a separate piece of foil, and place on a baking sheet.
Preheat the oven to 200 degrees, place a baking sheet there, bake at this temperature for about 15-20 minutes.
Meanwhile, grate the cheese on a coarse grater, cut the butter into thin slices. Thanks to them, baked potatoes will turn out juicy and satisfying.
Take out the baking sheet, carefully unscrew the foil on one side, make 2 cuts on each potato: 1 along, 1 across. The depth of the cuts should be such that the potatoes do not crumble.
Place butter into the slits, sprinkle cheese on top of the potatoes, wrap the foil again, and place the baking sheet in the oven until the cheese melts.
To ensure that potatoes baked in foil have an appetizing golden brown crust, you need to do the following. When the cheese melts, remove the dish, unwrap the foil, and keep the potatoes in the oven for another 5-10 minutes.

The potatoes baked in foil are ready, all you have to do is enjoy their amazing taste.

Jacket potatoes baked in foil

Potatoes in foil, cooked with the peel, retain all their beneficial properties. There is one nuance in this dish: for it you should take young tubers, the skin of which is thin. The housewife does not need to spend time on cleaning, so the dish is prepared very simply and quickly - this is another big advantage.

Required Products:

500 g medium-sized potatoes;
4 cloves of garlic;
2 tbsp. butter;
1 p. dill;
salt and pepper to taste;

You can take 1 tbsp to decorate the dish. sesame seeds to sprinkle on the dish before baking. Lemon slices placed on top of the potatoes will add a unique taste. The recipe for potatoes in foil with sesame and lemon is the simplest and most delicious.

Cooking process:

Using a brush, wash the potatoes and place them on a baking sheet in a single layer.
Cut the lemon into thin slices without removing the peel and place on top of the potatoes.
Divide the butter into small pieces and scatter on top of the potatoes.
Fill the free space between the tubers with garlic cloves cut into 4 pieces.
Sprinkle the top of the dish with sesame seeds, salt and pepper. Cover the baking sheet tightly with foil.
Place the potatoes in an oven preheated to 180 degrees for 30-50 minutes.
After checking the potatoes are ready, if they are already ready, shake the baking sheet, remove the foil, and put in the oven for another 10 minutes. If the dish is not ready yet, continue baking it in foil, then remove it.
Place the finished potatoes with an appetizing crust in a deep plate.
Chop the dill, sprinkle the young baked tubers with it, shake.

Now the delicious jacket potatoes in foil are ready; they can be served along with fresh vegetables or as a side dish for fish and meat.

Stuffed potatoes baked in foil

A side dish baked with ham, cheese and spices - that's what potatoes baked in the oven in foil with filling are. This is a juicy stand-alone dish that does not require any additions.

Ingredients:

6 large potatoes;
100 g ham;
50 g sweet cheese (eg Parmesan);
50 g sour cheese (eg cheddar);
50 g cream cheese;
1 egg;
thyme, rosemary and/or other spices;
a little olive oil;
salt and pepper to taste.

Bake potatoes in foil with filling like this:

Peel the potato tubers, wash them, cut them into 2 parts, and place them on a baking sheet greased with olive oil.
Preheat the oven to 200 degrees, place a baking sheet in it, bake for 30-40 minutes.
Cut the ham into long thin slices so that you can then wrap the potato halves in them.
Cool the half-ready potatoes, then make a hole in each half of the tuber using a tablespoon.
Mix the removed “inside” of the potato with grated cheese using a blender. Then beat in the raw egg, add salt and pepper, and use the blender again.
Fill each half with the resulting “minced meat”, rub with a mixture of seasonings, spices, salt, pepper; wrap in a slice of ham, then in foil.
Bake in a preheated oven for 15-20 minutes.

Instead of ham, you can use bacon - potatoes with bacon in the oven will turn out to be a truly delicious dish.

Potatoes with pork baked in foil

A complete dish, according to the recipe for which meat and a vegetable side dish are cooked together, is one of the favorite delicacies of men. Nothing beats potatoes baked in foil with pork for a holiday or everyday dish.

You will need the following products:

1 kg of potatoes;
500 g pork;
1 onion;
1/3 bunch of green onions;
¼ cup sunflower oil;
½ cup mayonnaise;
to taste salt, pepper, seasonings.

If desired, the meat is soaked in the marinade, which will additionally require 2 tbsp. mustard and mayonnaise, 2-3 teeth. garlic, 3 tbsp. vegetable oil, favorite sauces to taste, salt, pepper, seasonings.

Preparation:

Cut the peeled potatoes into medium-thick bars or slices and dry with paper towels.
Cut the onion into 4 parts, each part into thin slices.
Chop the meat into cubes, mix with potatoes, onions, salt, and spices. If the meat was supposed to be marinated, this should be done in advance - before peeling the potatoes.
Cover a baking sheet with foil, grease with oil and pour in meat and vegetables.
Finely chop the green onions and sprinkle the preparation on a baking sheet.
Grease the dish with mayonnaise, cover with foil and place in a preheated oven to bake for 1.5 hours.

If desired, sprinkle the meat casserole with hard grated cheese 30-40 minutes before turning off. Therefore, this recipe can be used to prepare a dish with beef, chicken, turkey, or rabbit.

Potatoes with mushrooms baked in foil

Spicy potatoes baked in foil with mushrooms will bring true pleasure not only during lunch, but also during the cooking process.

Products:

8-10 medium potatoes;
300 g champignons;
1 bell pepper (optional);
3 teeth garlic;
2 tbsp. any vegetable oil;
1 tsp each salt and pepper;
2 tbsp. water;
½ tsp. ground coriander (optional).

The recipe for potatoes in foil is easy to prepare:

Cut the potatoes into slices, mushrooms into 2 or 4 parts, depending on their size.
Mix both main ingredients together in a saucepan.
Cut the pepper into strips and pour into the pan, also add salt and spices and mix.
Line a baking sheet with parchment, grease with oil, place potatoes, cover with foil. Bake in a preheated oven for 30-40 minutes.
Meanwhile, make garlic water: pass the garlic through a press and mix with water.
Remove the foil from the finished dish, pour some garlic water over it, and put it in the oven for another 5-10 minutes, without covering it with anything.

A delicious lunch is ready!

Potatoes baked in foil with cheese and mushrooms will be even tastier. You need to add 100-150 g of grated hard cheese to the recipe. Sprinkle it over the potatoes before covering with foil or mix the cheese with all the ingredients before placing on a baking sheet.

Potatoes with smoked lard baked in foil

There is no simpler, more satisfying and tastier dish than potatoes baked in foil mixed with pieces of smoked lard. This dish will diversify the usual daily menu and will remind you of the taste from a happy childhood.

Ingredients:

5 potatoes;
1 onion;
100 g smoked lard;
5 tbsp. sour cream, yogurt or mayonnaise;
salt and spices to taste.

Potatoes are chosen in crumbly varieties.

Preparation:

Peel the potatoes and onions and wash them. Cut the onion into slices, tubers into 2 parts lengthwise.
Cut the lard into slices, the approximate thickness of which is 0.5 cm.
Lay out the ingredients this way: arrange the potato halves with the flat side up. Place lard slices on 5 halves, and onion slices on top of the remaining five.
Connect the halves: one with onion, the other with lard; sprinkle with salt and seasonings, wrap tightly in foil. Place on a baking sheet.
Preheat the oven, place a baking sheet and bake for 50-70 minutes.
Check readiness with a toothpick. The toothpick will go gently into the finished tuber.
Without removing the foil, cut each prepared tuber in half. Fill the cut with sour cream, yogurt or mayonnaise, sprinkle with your favorite spices.

Potatoes in foil with lard will definitely be appreciated by the whole family and guests.

There is also another good recipe with lard, it’s even faster and easier to cook.

Ingredients:

1 kg of small potatoes;
300 g bacon;
10 tooth garlic;
2 tbsp. vegetable oil;
to taste herbs, salt, spices.

Bake potatoes in foil in the oven like this:

Wash the potatoes with a brush (do not peel). Pass the garlic through a press. Cut the lard into slices. Chop greens.
Cover the baking sheet with foil, grease with oil, lay out slices of lard (half of the prepared amount).
Place potato tubers on top of the lard. Sprinkle with salt, garlic and herbs.
Make the last layer - slices of lard. Then cover the baking sheet on top with foil and bake in the oven at 200 degrees for at least an hour.

Ready potatoes are served to the table directly in their uniforms.

It’s very easy to surprise your family, relatives and friends by alternating options for preparing dishes from the same ingredient.

It is not for nothing that people call potatoes the second bread. Thousands of dishes are prepared from it - from simple to complex. Well, the taste of baked potatoes is probably familiar to many; summer evenings around the fire, songs with a guitar and delicious, hearty dishes that can be prepared in nature are immediately remembered. Well, today I propose to prepare very tasty potatoes baked in the oven entirely in foil. You can take it with you outdoors and use it to prepare side dishes, salads, and first courses. Such potatoes baked in their skins are very healthy, because it is the skins that retain all the beneficial substances and vitamins.

Ingredients

To prepare whole potatoes baked in the oven in foil, you will need:
potatoes - 5 pcs.;
foil - 15-20 cm (for each tuber).

Cooking steps

To prepare the dish we need potatoes and foil.

Wash the potatoes well (do not remove the skins), dry with a paper towel. Place each potato on the edge or center of a piece of foil.

Roll the foil into a roll so that the potato is inside.

Then fold the two sides of the foil over the edges towards the center.

Place whole potato tubers, wrapped in foil, in the oven preheated to 180 degrees for 40 minutes.

Check readiness with a wooden skewer - the potatoes should be easily pierced.

Potatoes baked whole in foil in the oven are especially popular with us; I serve them with kefir (yogurt, homemade fermented baked milk) or homemade tomato juice. By the way, salted fish will be an excellent addition to such potatoes. Try it, these potatoes are both tasty and healthy!

Good day, dear friends. Today we will treat ourselves to potatoes. Potatoes baked in foil in the oven are aromatic, surprisingly tasty, simple, quick and appetizing universal dish.

It is great for any occasion - a family dinner, or a picnic with friends.

The treat can serve as a side dish or as a meal on its own. In addition, all vegetables, incl. and potatoes prepared in this way are very useful. They retain most of the vitamins and microelements necessary for the human body.

Subtleties of cooking

You can bake potatoes in foil on their own or with a variety of fillings. For example, you can use slices of cheese or ham, slices of lard or bacon, chopped cloves of garlic or slices of tomatoes or eggplant, etc.

However, baked potatoes can be varied. However, despite the simplicity of this recipe, in order to know how to properly bake potatoes in foil, you need to know some subtleties.

Firstly, you need to choose tubers of medium size and the same shape. Then they will cook evenly and bake well inside.
Secondly, for baking it is necessary to use those varieties of vegetables that cook quickly and turn out crumbly.
Thirdly, if the oven bakes unevenly and a golden brown crust forms only on one edge, then the tubers must be turned several times during cooking.

Ingredients:

Potatoes – 6 pcs.
Salt - to taste.
Lard – 250 grams.
Ground black pepper - a pinch.
– 1 head.
Food foil.

How to cook:

Wash the potato tubers and thoroughly clean the skins of dirt. If old fruits are used, it is advisable to peel them. Dry the prepared vegetables and use a knife to make transverse slits not reaching the end of the vegetable at a distance of 5-7 mm to form an “accordion”.

Cut the lard into slices about 3 mm thick. To make it easier to cut, first keep it in the freezer for about 15 minutes.

Peel the garlic, rinse and chop into thin rings.

Stuff the potatoes with the filling. Alternately place garlic in one cut, lard in another, etc. Season top with salt and pepper. At your discretion, if you wish and taste, you can also sprinkle with different herbs, or pour over any. The dish with paprika or nutmeg turns out especially tasty.

From a roll of foil, cut sheets of the required size into which to tightly wrap the stuffed potatoes so that there are no empty spaces anywhere. Otherwise these areas will burn.

Bake the potatoes in an oven preheated to 200°C for approximately 45-50 minutes. Check the readiness of the dish with a splinter or a toothpick - the fruits should be soft. If necessary, bake them further. The main thing is to cook it correctly: do not dry it out and do not serve it half-baked.

Place the finished baked potato on a serving plate and place it in the center of the table. If you do not use it immediately after cooking, do not unwrap the foil, because... it will keep the dish warm for a longer time.

The result is a baked potato with a golden-brown and crispy crust on the outside, and a soft inside, soaked in melted lard and garlic aroma.

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

Cut each potato crosswise, press lightly to open the potatoes, and make a well in the center for the filling.

Prepare shrimp filling. Sprinkle shrimp with lemon juice. Peel and chop 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 thoroughly 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 the filling from fresh vegetables. Wash vegetables and herbs, dry and chop finely. Place in a bowl, add salt and pepper to taste. Add yogurt and stir.

Prepare cauliflower and bacon filling. Wash the cabbage, separate into small florets and boil in boiling salted water for 5 minutes. Cut the bacon into small pieces. Wash the pepper, remove the core, cut into cubes. Wash and chop the onion.

Fry bacon in a preheated frying pan for 3 minutes. Add pepper and cook for 3 minutes. Add cabbage and onion, fry, stirring, 3 minutes. Add mustard and sour cream, salt and pepper, mix. Boil for 4–5 minutes.

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

Prepare 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 the onion, dry and finely chop. Salt and pepper the puree. Add onion and mix thoroughly.

During Lent, we often come up with new dishes for a varied and tasty diet. But sometimes the same product can be prepared in different ways to get new taste sensations. For example, potatoes can be prepared in so many different ways that the taste of the dishes will be different. For me, potatoes baked whole in foil in the oven are the most delicious when compared to boiled or fried potatoes. And what’s also convenient: you don’t have to mess with it, wrap it in foil and put it in the oven, and you take it out ready-made. These potatoes are perfect for a Lenten table, if you do not use butter.

So, in order to bake whole potatoes in the oven in foil, we will take the potatoes themselves and quite a bit more, namely salt, vegetable oil and foil, in which we will bake them.

Since we are baking the potatoes whole, we rinse them well in water.

Then dry on a towel.

Place the potatoes in a bowl and grease them well with vegetable oil. Since we will be baking potatoes, it is better to take refined oil, which can be subjected to heat treatment.

Now salt the potatoes well.

Place each potato tuber on a sheet of foil. If you plan to later put any filling into the finished potatoes, then for convenience we will make a small cut crosswise with a knife.

Wrap the potatoes tightly in foil and place in a baking dish. That's all the simple preparation, now all you have to do is wait for it to be ready. Bake the whole potatoes in foil in the oven at 180 degrees for about 40 minutes.

We check readiness very simply: take out a potato, carefully open the foil so as not to get burned by the steam, and pierce it with a knife. If the potatoes are soft, then they are ready.

If you plan to put filling in it, then open the peel along the cut you made before baking. We scrape out the pulp a little, season it with olive oil, and if you are not fasting, you can use butter, then add any filling. I made it with herring - perhaps the most classic combination. You can decorate with dill sprigs.

Serve with any vegetable salad.