Stuffed potato dishes. Potatoes stuffed with minced meat in the oven. Potatoes stuffed with cheese and ham

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!

Potatoes are the most popular vegetable among the Slavs. It's hard to imagine a holiday or everyday dinner without this dish. Stuffed potatoes are considered interesting and are suitable even for a banquet.

Various ingredients are used as filling, for example: fish, meat, mushrooms or vegetables. In this article I will look at the popular and most successful recipes for making stuffed potatoes at home.

Calorie content

Nutritional value of the dish per 100 grams:

Calories: 109.5 kcal.
Proteins: 5.2 g.
Fat: 4.7 g.
Carbohydrates: 11.5 g.

Preparing to cook

Potatoes are prepared for baking in the oven in several ways:

Boil in its uniform until fully cooked. Then cut in half and use a spoon to make indentations where the filling is added.
Jacket potatoes are brought to half readiness.
Baked raw. In this case, the tubers are washed, cut in half and formed into boats.
And the simplest option. A special device is used for preparation. With its help, identical holes are made where the filling is placed. These potatoes look the most attractive.

Stuffed potatoes - classic recipe

The classic recipe is potatoes stuffed with meat.

Ingredients:

5 large potatoes;
300 g chicken fillet;
one onion;
2 tbsp. l. butter;
75-100 g of greens;
40-50 g hard cheese.

Cooking time: 1 hour.

Preparation:

Wash the potatoes thoroughly and dry.
Cut dry tubers in half. Spread each half with butter.
Cut the chicken fillet into small cubes. Then add finely chopped herbs to the meat and mix thoroughly.
Cut the hard cheese into thin slices and stuff the potatoes with pre-prepared minced meat. Place the cheese strips in a grid pattern on top.
Cover a baking sheet with parchment. Then place the halves on it.
Bake for about 40-50 minutes at 180 degrees.

Video recipe

The most delicious potatoes with minced meat in the oven

Preparing the dish is simple and quick, especially if you have a tool in the kitchen for making holes in the tubers.

Ingredients:

20 potatoes;
300-400 g minced meat;
One egg;
200g cream;
One onion;
70 g butter;
2 tbsp. spoons of vegetable oil;
50 ml water;
Salt and pepper to taste.

Preparation:

Wash tubers of the same size and shape with water and peel them. Cut out the middle.
Grease a baking sheet with vegetable oil and place the potatoes on it with the holes facing up.
Let's start preparing the filling. Minced meat can be pork, beef, chicken or mixed. Place the meat in a bowl, add the egg, salt, pepper and spices as desired. Peel the onion and cut into small cubes.
Add it both raw and fried until golden brown. Mix everything thoroughly and stuff the potatoes.
Melt butter in a frying pan and add cream. Heat the mixture a little and stir. Do not bring to a boil!
Add water and warm butter mixture to the baking sheet with potatoes. Place the dish in the oven for 40-50 minutes. Bake at a temperature of 180-190 degrees.

Serve with sour cream and finely chopped herbs.

Stuffed potatoes with mushrooms

Another original recipe with which the housewife will surprise her family and friends.

Ingredients:

1 kg of potatoes;
400 g of any mushrooms;
150 ml cream;
2.5 teaspoons salt;
1 teaspoon black pepper;
2 tbsp. spoons of vegetable oil.

Step-by-step cooking recipe:

Rinse the potatoes with water, place in a saucepan, cover with cold water, add salt and put on fire. Cook until fully cooked.
While the tubers are cooking, prepare the filling. Peel the mushrooms, wash them, cut them into small cubes.
Fry the mushrooms in vegetable oil until half cooked. Then add cream and salt. Bring to full readiness. Some housewives cook without adding cream.
Peel the boiled potatoes and cut them in half. Use a spoon to make a depression on the cut side. After greasing a baking sheet with vegetable oil, lay out the salted and peppered potatoes.
Place the filling into the cut out holes. Preheat the oven to 200-220 degrees. Bake for about 15-20 minutes.

If desired, you can put a little grated cheese on the potatoes and cook until an appetizing crust forms.

Video cooking

Stuffed potatoes with vegetables

This cooking method takes the longest. It is popular among ladies who are afraid of gaining extra pounds.

Ingredients:

10 potatoes;
Zucchini;
One carrot;
Bulb;
1 PC. - tomato;
A little nutmeg (on the tip of a knife);
2 tbsp. spoons of sunflower oil;
100 g butter;
A bunch of fresh dill;
Salt to taste.

Preparation:

Wash the tubers and boil them in their skins.
While the potatoes are cooking, prepare the remaining vegetables. They need to be washed and dried.
Cut off the tops of the boiled tuber and use a spoon to make indentations. Place the contents in a separate cup and puree.
Cut the vegetables into small cubes of equal size.
Fry the chopped vegetables in a frying pan for about 5 minutes. Add puree, salt, spices and nutmeg. Mix everything thoroughly.
First put the butter in the middle of the potato, and then the filling.
Place the potatoes on a greased baking sheet and bake in an oven preheated to 180-190 degrees for 20 minutes. When done, brush the top of each potato with butter.

Before serving, sprinkle with chopped dill.

Video recipe

To make the dish in the oven delicious, pay attention to the following nuances.

The tubers must be of the same variety and the same size.
When choosing a variety, pay attention to types with medium starch content. They will not fall apart during baking.
You should not take tubers that are too small.
To make neat indentations in the potatoes, use a teaspoon or an ice cream spoon.
When serving a dish, think about its additions. If you used minced meat or fish as a filling, by the way, you will need a vegetable salad. If the filling is vegetables, use fish or chops. The sauce is welcome.
Serve hot or warm.

Preparing stuffed potatoes is easy and simple. Various filling options will be appreciated by even the most demanding gourmets. It is important to remember that you need to approach any task creatively and with love, then everything will work out.

Elegant baskets with a crispy, seductive crust and juicy filling... Baked stuffed potatoes in the oven are one of the most delicious and beautiful potato dishes!

Potatoes are a versatile vegetable. It is fried, stewed, baked, boiled in its skin, added to almost all soups, vegetable stews, made into zrazy, cutlets, casseroles, and used as a filling for pies.

But there is one dish made from this vegetable that turns out especially tasty and elegant! These are stuffed potatoes. It can be both the main dish for a family dinner and a hot appetizer on the holiday table.

Ways to cook stuffed potatoes

You can prepare stuffed potatoes in different ways.

Traditionally, the tubers are boiled in their skins until cooked or half-cooked, then peeled, cut in half, the center scooped out with a spoon, and the resulting baskets are filled with filling and baked in the oven. The most popular options are minced meat, cheese, bacon, sour cream, and mushrooms.
You can also stuff raw tubers. They are washed, cleaned, shaped into boats, filled with filling and cooked in the oven with water or sauce. And so that the potatoes do not dry out in the oven and turn out tasty and rosy, it is recommended to add a little lard or butter to the filling.
For those who do not count calories, the following option is suitable: potato boats are first fried until golden brown in a frying pan, and then stuffed and baked in the oven.

In this article we will tell you how to properly cook potatoes in the oven and share original, tasty, proven recipes for this dish.

8 recipes for stuffed potatoes

Recipe 1. Potatoes stuffed with minced meat

Ingredients: 8 large potato tubers, 400 ml sour cream, 400 g minced meat, 2 medium-sized onions, vegetable oil, dill or parsley, salt, black pepper and favorite spices to taste.

Peel the potatoes, wash them thoroughly and cut each tuber into 2 halves. Then cut out the centers using a small sharp knife - so that you get boats, but their bottom and edges should not be too thin. You can use any minced meat – chicken or pork and beef. Peel the onion, rinse under running water, finely chop and fry until golden brown in a frying pan with a small amount of vegetable oil. Then add the minced meat to the onion, salt and pepper, add your favorite spices and seasonings, stir and fry for 10 minutes. Stuff the potato boats with the resulting meat filling and place them on a baking sheet with high sides so that they fit snugly against each other. Pour sour cream over the vegetables (if it is thick, you can dilute it a little with water) and place the baking sheet in the oven, preheated to 180°. After 40 minutes, check the potatoes for readiness: if they are too tough, increase the baking time. Wash the greens, dry them, chop them finely and sprinkle them on the finished boats.

Recipe 2. Potatoes stuffed with aromatic herbs

Ingredients: 7 large potato tubers, 0.5 teaspoon dry mustard, 80 ml heavy cream, 4-5 tablespoons butter, 2 teaspoons fresh chopped chives, 2 teaspoons fresh chopped parsley, 1 teaspoon fresh or 0 .5 teaspoons dried tarragon, salt and pepper to taste.

Wash the potatoes thoroughly, dry them, grease each tuber with a small amount of butter, pierce them with a fork in several places, place on a baking sheet and place in an oven preheated to 180° for 1 hour. Cut the baked potatoes lengthwise and carefully, being careful not to damage the skin, remove the pulp from each. In a bowl, combine the potato flesh with the remaining ingredients - cream, chives, parsley, tarragon and butter (reserve 1 tablespoon of butter). Fill the potato baskets with the resulting fragrant mixture, place a piece of the remaining butter on each and brown in the grill.

Recipe 3. Potatoes baked with mushrooms and tomatoes

Ingredients: 6 large potato tubers, 200 g mushrooms (champignons, oyster mushrooms or others), 2 medium-sized onions, 150 g hard cheese, 2 medium-sized fresh tomatoes, 100 g sour cream, vegetable oil, fresh herbs, salt, black pepper and other seasonings to taste.

Wash the potatoes thoroughly and boil them in their jackets until half cooked. Drain the water, and when the tubers have cooled, cut each one lengthwise into two parts, carefully scoop out the centers with a spoon, forming boats. If using frozen mushrooms, defrost them first and drain off any excess liquid. Peel the mushrooms, rinse well and cut into small slices. Peel the onion, rinse and finely chop. Wash the tomatoes, make cross-shaped cuts on top, pour boiling water over them, and then plunge into ice water for half a minute. After this, carefully remove the skin and chop finely. Wash the greens, dry and chop. Coarsely grate the cheese. Chop the potato centers as well. In a frying pan with a small amount of vegetable oil, lightly brown the onions, then add the mushrooms to it, stir and cook until the moisture has completely evaporated. Remove the pan from the heat, and when the mushrooms have cooled slightly, add the prepared tomatoes, potatoes, herbs, salt, black pepper and other seasonings to taste. Season the finished filling with sour cream and stuff the potato baskets with it. Grease a baking dish with high sides with butter or cover with foil, place the potatoes tightly together and place in the oven preheated to 180° for 20-25 minutes. Remove the pan from the oven, sprinkle the boats with grated cheese and bake for another 5-7 minutes. Serve with fresh vegetables.

Recipe 4. Potatoes stuffed with liver

Ingredients: 10-12 potato tubers (about 1.4 kg) of the same size, 300 g of liver, 2 small onions, 3 tablespoons of vegetable oil, 150-200 ml of milk, 300 ml of broth, 1 tablespoon of flour, 200 g sour cream with a fat content of 10-15%, 50 g of hard cheese, 2 tablespoons of butter, salt, ground black pepper, 200 g of champignons, parsley and dill.

Clean the liver from ducts and films, cut into pieces, pour in milk and leave for 2 hours. Wash the potatoes, peel the skins, cut off the top and bottom (for stability). To give the vegetables a barrel shape, you can trim the sides a little more. Then boil the potatoes until half cooked in salted water (about 10 minutes), cool and use a spoon to remove the centers from the vegetables. Finely chop the onion. Dry the liver and fry in vegetable oil. Add the onion and keep the pan on the heat a little longer until the onion is browned. Then puree the liver with onions in a blender or mince twice. Salt and pepper the filling to taste, stuff the potato baskets with it and place them tightly together on a baking sheet with high sides. Pour in the broth and place in an oven preheated to 180° for 20-25 minutes. Check the readiness of the dish with a toothpick. Sprinkle the finished baked potatoes with finely grated cheese and bake for another 10-15 minutes. For the mushroom sauce, cut the champignons into small slices, chop the onion and fry everything together in butter. Add flour, pepper and salt to the mushroom fry, pour in sour cream and simmer until the desired thickness. Sprinkle the sauce with herbs. Serve the potato wedges with the mushroom gravy.

Recipe 5. Potatoes stuffed with vegetables

Ingredients: 6 large potato tubers, 2 carrots, 2 onions, 150 g canned corn, 150 g hard cheese, 200 g sour cream, vegetable oil for frying, fresh dill, salt, pepper and other spices to taste.

Place clean potatoes in a saucepan, cover with cold water and boil directly in the skins until half cooked. When the potatoes have cooled, remove the skin, cut each tuber lengthwise into 2 parts and carefully cut out the centers with a spoon to form boats. Peel the onion, rinse and finely chop. Also finely chop the washed and dried dill. Peel, wash and coarsely grate the carrots. Finely chop the potato pulp. In a frying pan, fry the onion in a small amount of oil until transparent. Add grated carrots to it and fry everything together until a beautiful golden color. Add chopped dill, chopped potatoes, canned corn, salt, pepper and other spices you like to the prepared vegetable fry. Fill the boats with the resulting minced vegetables, pour in sour cream, place tightly together on a greased baking sheet (butter or vegetable) with high sides and place in an oven preheated to 180° for 20 minutes. While the stuffed potatoes are cooking, coarsely grate the cheese. Remove the pan from the oven, sprinkle the potato wedges with cheese and bake for another 5 minutes.

Recipe 6. Potatoes baked with cheese and smoked chicken

Ingredients: 1 kg of potatoes, 100 g of hard cheese, 200 g of fresh tomatoes, 1 smoked chicken leg (can be replaced with smoked fish), sour cream, salt, pepper and aromatic herbs to taste.

Wash the potatoes, boil them in their skins in salted water until tender, cool, peel them, cut each tuber in half lengthwise, scoop out the pulp using a teaspoon, forming boats. Cut the potato centers, chicken and tomatoes into cubes. Finely chop the fragrant herbs (you can take dill, parsley, rosemary). Mix chicken, potatoes, tomatoes, herbs, add salt, pepper, sour cream, stir. Finely grate the cheese. Stuff the potato baskets with the prepared filling, sprinkle cheese on top and place in an oven preheated to 180° until the cheese melts.

Recipe 7. Potatoes stuffed with cottage cheese and feta cheese

Ingredients: 8 medium-sized potato tubers, 2 eggs, 200 g of cottage cheese, 4 tablespoons of feta cheese, 1 tablespoon of butter, 2-3 tablespoons of sour cream, meat broth, salt, 1/3 tablespoon of flour.

Wash the potatoes, peel them, then cut them in half crosswise, cut out the centers and, for stability, slightly cut off the “bottom” of the potato cups. Mix cottage cheese with cheese, eggs, flour, add a little salt. Place the finished filling in potato boats, place in a saucepan with heated oil and simmer until soft, constantly adding meat broth. At the end add sour cream.

Recipe 8. Italian stuffed potatoes

Ingredients: 150 g soft cheese, 8 large potato tubers, 200 g zucchini or zucchini, 100 g canned dried tomatoes, 1 bay leaf, 1 tablespoon oregano, 3 tablespoons olive oil, 1 teaspoon cumin, salt, black pepper, 2 sprigs basilica

Boil the potatoes in salted water along with bay leaves and caraway seeds. Cut the cheese and tomatoes into large cubes. Chop the zucchini into strips, scald with boiling water, rinse with cold water and combine with tomatoes, cheese and oregano. Add pepper and 2 tablespoons olive oil. Cut off the top third of the potatoes and scoop out the cores with a spoon to make boats. Fill them with the filling and place them tightly together on a baking sheet greased with the remaining oil. Bake for 10 minutes at 200°. Serve garnished with basil leaves.

Secrets of delicious stuffed potatoes

It would seem that what could be easier than baking potatoes in the oven? However, there are some subtleties that will help you achieve a golden crispy crust and a juicy center.

For stuffing, it is better to use varieties with yellow flesh. It is advisable to take large potatoes: it is convenient to form boats from them, and the filling will not fall out of such baskets.
To make stuffed potatoes juicy and tasty, before baking they can be covered with sauce - cream (fry flour in butter, add cream and simmer a little over low heat), vegetable (fry onions and then simmer with carrots and tomatoes), tomato, sour cream , dairy
For a seductive golden crust, the boats are rubbed with olive oil, garlic, aromatic herbs, black pepper and other spices, and sprinkled with grated cheese on top.
In addition to classic fillings, potatoes are stuffed with tuna, red fish, cottage cheese, shrimp, liver, and stewed cabbage. With any filling, this simple dish turns out tasty, satisfying and aromatic!
Stuffed potatoes baked in the oven are served with chopped herbs, fresh vegetables, sour cream, creamy, tomato sauce or any other gravy - egg, mushroom, meat.

Stuffed potatoes– one of the most delicious and beautiful potato dishes. Nourishing, spicy, easy to prepare, it will delight potato lovers with its festive appearance and delicious aroma. Elegant baskets with a juicy filling hidden under a delicious golden crust - this dish will appeal to both adults and children. Simple, tasty and original! Bon appetit!

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Potatoes are a very tasty and nutritious vegetable that can serve not only as an independent food, but also an appetizing addition to a variety of dishes and dishes of any national cuisine.

In addition, potatoes can be served in any form - fried, boiled, stewed, baked.

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

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

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

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

For stuffing, it is better to choose large-sized potatoes to avoid the filling falling out of them.

When stuffing raw potatoes into the filling, before putting the dish in the oven, you need to add small pieces of lard to prevent it from drying out.

It is better to stuff potatoes when they are young and free of wormholes.

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

Stuffed potatoes in the oven - delicious recipes and features of preparing such an attractive dish

Recipe 1. Stuffed potatoes in the oven called “Italian masterpiece”

Ingredients:

Potatoes (large size) – 4 pcs.

Pork (lean) - 200 gr.

Cheese (hard) – 150 gr.

Bulb.

Vegetable oil).

Zucchini (or other vegetables).

Pepper, salt - optional.

Cooking method:

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

Peel the onion and finely chop it with a knife. Cut the pork flesh into small pieces, then salt and pepper them on both sides.

In a frying pan in heated oil, fry the pieces of pork along with the onion until golden brown. And then turn off the heat and leave the components prepared in this way for another 10-15 minutes, covered.

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

Bell peppers, tomatoes, eggplants, zucchini, zucchini.

When the potatoes have cooled, cut them into two parts, carefully remove the core with a spoon and stuff them with meat, onions (vegetables).

Place grated cheese on top of the mound made from the filling and place the prepared dish in the oven, preheated to 180 degrees for 15-20 minutes.

Stuffed potatoes, beautifully decorated with sprigs of herbs, will be complemented by a variety of sauces and gravies.

Recipe 2. Stuffed potatoes in the oven with mushrooms

Ingredients:

Potatoes (large) – 6 pcs.

Mushrooms – 200 gr.

Onion – 2 pcs.

Cheese (hard) – 150 gr.

Tomatoes – 2 pcs.

Sour cream – 1 tbsp.

Vegetable oil.

Greens (fresh).

Salt, pepper, seasonings - according to taste.

Cooking method:

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

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

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

The onion needs to be peeled, washed and finely chopped. Wash the tomatoes, cut them, pour boiling water over them, and then put them in cool water. Then remove the skin and chop the tomatoes. The greens need to be washed, dried and cut. Grate the cheese using a coarse grater.

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

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

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

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

Cooked stuffed potatoes can be served along with vegetables.

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

Ingredients:

Potatoes (large) – 8 tubers.

Eggs (chicken) 2 pcs.

Cottage cheese – 200 gr.

Cheese cheese – 100 gr.

Butter – 30 gr.

Sour cream – 100 ml.

Flour – 1 spoon (without a slide).

Tomato – 1 pc.

Meat broth.

Cooking method:

The potatoes need to be washed and peeled. Next, you need to boil it until half cooked in meat, already salty broth. Then cut the tubers into two halves and scrape out the centers with a teaspoon. Then, for better stability, you need to cut off the bottom of the potato halves.

Grind the cottage cheese with cheese, eggs and flour, lightly salting all the ingredients. Place the finished filling in potato cups and pour sour cream on top. Next, place the stuffed potatoes in the oven, preheated to 190 degrees for 20-30 minutes.

Garnish the finished dish with herbs and tomato slices.

Recipe 4. Stuffed potatoes in the oven with vegetables

Ingredients:

Potatoes – 5 tubers.

Cheese (hard) -100 gr.

Carrots – 2 pcs.

Onions – 2 pcs.

Corn (canned) – 1 can.

Sour cream – 150 gr.

Spices, salt, seasonings.

Cooking method:

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

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

Add corn without liquid to the frying, add potato centers, chopped herbs, add salt and pepper and mix everything.

Potato boats must be filled with filling and sprinkled with grated cheese. The bottom of the baking sheet should be covered with foil, place the potatoes on it and bake for 15 - 20 minutes, depending on the size of the tubers of this vegetable.

Recipe 5. Stuffed potatoes (supplemented with beef brains)

Ingredients:

Potatoes – 8 pcs.

Brains (beef) – 0.30 g.

Oil (vegetable) – 150 ml.

Rusks (breadcrumbs) – 60 gr.

Butter (butter) – 60 gr.

Sour cream – 60 gr.

Salt, pepper.

Cooking method:

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

Cleanse and wash your brains.

In melted butter with the addition of herbs (for example, dill), you need to add brains, sprinkled with breadcrumbs, lightly salt and pepper and simmer thoroughly.

Remove the prepared filling from the pan and cool slightly.

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

Ingredients:

Minced pulp.

Potatoes – 5 pcs.

Pepper (sweet) – 3 pcs.

Bulbs – 2 pcs.

Carrots – 2 pcs.

Garlic – 2 cloves.

Lavrushka 2-3 pcs.

Khmeli-suneli.

The pepper is hot.

Tomato paste – 1 tbsp. spoon.

Cooking method:

Mince pieces of pulp (pork and beef), along with onions, garlic and half a carrot, adding herbs to the minced meat.

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

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

Tomato paste should be diluted with water, mixed with a teaspoon of sugar, garlic, spices and simmer for 5 minutes.

The finished dish can be sprinkled with fresh herbs.

Recipe 7. Stuffed potatoes in the oven called “Surprise”

Ingredients:

Potatoes – 6 pcs.

Bacon – 150 gr.

Rosemary.

Artichokes (frozen) – 100 gr.

Tomatoes (dried) – 4 pcs.

Olives – 20 pcs.

Nutmeg.

Salt, pepper - to taste.

Rosemary, sage, thyme.

Cooking method:

Peel the potatoes and boil until half cooked. Cut the lid off each potato with a knife. Using a knife, remove the centers from the potatoes. Lightly salt the ingredient.

Using a frying pan, fry the artichokes and garlic in heated olive oil, then add water and simmer until tender. Then chop the artichokes.

Stuff the potatoes and cover with lids. Then you need to wrap each potato in bacon and line the bottom of a fireproof mold with rosemary sprigs and place the prepared “surprises” on them.

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

Potato surprises prepared in this way will ideally complement a variety of sauces and gravies.

Stuffed potatoes in the oven - small tricks and useful tips

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

To obtain a golden color and an appetizing crust, potatoes should be coated with olive oil with the addition of garlic, spices and aromatic herbs.

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

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

For stuffing, it is better to take medium-sized young potatoes. Tubers should be smooth, neat, without growths or damage. Varieties with a low starch content are suitable; they do not become overcooked and are well soaked in the sauce. Before stuffing root vegetables, you should fry them until golden brown, bake them in the microwave or hold them over steam. This treatment will reduce cooking time, the potatoes will be more tasty and retain their shape.

It is preferable to use fairly fatty minced pork or a mixture of pork and beef. Juicy meat gives off tasty fat during cooking, and the potatoes turn out less dry. Those who like a more delicate flavor will enjoy ground chicken or turkey. You can add additional ingredients to the meat: fried carrots and onions, garlic, herbs, tomatoes, cheese, mushrooms, various spices. To prevent the dish from turning out dry, the stuffed potatoes are poured with tomato or cream sauce, which is also poured over the food before serving.

Potatoes stuffed with minced meat: step-by-step recipe

Potatoes with minced meat

Potatoes in cream sauce will be juicy and soft, and the tubers will retain their beautiful shape. Instead of cream, you can use whole milk, supplemented with a small piece of butter.

Ingredients:

430 g minced meat;
50 ml water;
1 egg;
3 tbsp. l. odorless vegetable oil;
200 ml cream;
1 onion;
salt;
freshly ground black pepper;
fresh herbs (parsley, dill, basil).

Wash the potatoes with a brush, peel them, cut out the cores, being careful not to damage the bottoms. It is more convenient to use a small knife with a rounded blade. Fry the resulting “cups” in a small amount of odorless vegetable oil until a beautiful golden crust forms. Grease a pan or deep dish with oil.

Prepare the filling. Finely chop the onion and add it to the minced meat along with the egg. Salt and pepper the meat, mix thoroughly. Fill the potato “cups” with minced meat to the top, tamping it down with a teaspoon. Place the tubers close together in the pan. Pour the cream mixed with water into the pan and add salt to taste. Place the pan in the oven preheated to 200 degrees.

Bake the dish for about 40 minutes on medium level. Check the potatoes for readiness - if they become soft, remove the pan from the oven. Place the potatoes on plates, pour over the creamy sauce, sprinkle with freshly ground pepper and finely chopped herbs. Serve the green salad separately with vinaigrette.

Potato boats with minced meat and cheese

Boats baked with cheese are quite suitable for a festive table. They are best served hot, straight from the oven.

Ingredients:

10 medium-sized potatoes;
350 g minced meat;
1 onion;
2 tbsp. l. odorless vegetable oil;
100 g semi-hard cheese;
fresh herbs (dill, celery, parsley);
ground paprika;
red pepper;
salt;
freshly ground black pepper.

Peel the potatoes, cut in half lengthwise. Using a teaspoon or small knife, scoop out the pulp from the halves, turning them into neat boats. Place them in a colander and place it over a pan of boiling water. Lightly salt the tubers and steam until half cooked. You can bring the potatoes to the desired condition in a double boiler or a special basket for a multicooker.

Stuffed potatoes are served hot, topped with sauce or sour cream.

Cool the potatoes slightly and transfer them to a deep bowl. Drizzle with vegetable oil, sprinkle with paprika mixed with red pepper. Cover the container with a lid or cling film and shake several times so that the spices evenly cover the tubers.

Grind the pulp removed from the potatoes in a blender and mix with the minced meat. Place finely chopped onion, chopped herbs, salt, and ground black pepper there. Knead everything thoroughly with your hands. Fill the boats one by one with minced meat so that it forms a small mound.

Grease a baking sheet with vegetable oil, place the potato halves close together so that they do not turn over. Place the baking sheet in an oven preheated to 200 degrees, bake for 35 minutes until the potatoes are fully cooked. Grate the cheese on a coarse grater, sprinkle on the boats, and return them to the oven for 5 minutes. When the cheese has melted and lightly browned, remove the potatoes and place on warmed plates. Serve with sour cream or homemade tomato sauce.

Stuffed jacket potatoes

Jacket potatoes

Not only pork or beef, but also chicken mince is suitable for stuffing. The dish will be more tender and delicate, ideal for baby food.

Ingredients:

1 kg of medium-sized, smooth potatoes;
400 g minced chicken;
1 onion;
100 g hard cheese;
1 onion;
sunflower oil;
dried parsley;
salt and pepper to taste.

Wash the new potatoes thoroughly with a brush without removing the skins. Cut the tubers crosswise and remove the core with a spoon or knife. The thinner the walls, the tastier the dish will be.

Place the halves in a plastic bag and add salt. Tie the bag, shake it, place it in a plastic container and put it in the microwave. Bake for 3 minutes at full power. Take out the potatoes, cut the bag, let the tubers cool.

It is better to mince store-bought minced meat again, adding onion, salt, a little pepper, and dried parsley. Knead the mixture with your hands until smooth, stuff the potato halves and place them in a fireproof form, greased with oil. Place it in the oven, heated to 180 degrees, bake for 30 minutes until the potatoes are ready.

Remove the pan from the oven, carefully sprinkle the potato halves with grated cheese, and return to the oven for a few more minutes. To brown the cheese faster, you can turn on the grill or move the pan to the upper level. Place the finished potatoes on heated plates, pour over the creamy sauce with herbs and serve.

Stuffed potatoes in tomato sauce

Tomato paste and sour cream go perfectly with meat and potatoes. The dish can be baked in the oven or cooked on the stove, covering the pan with a lid.

Ingredients:

1 kg of potatoes;
450 g mixed minced beef and pork;
3 tbsp. l. sour cream;
1 large onion;
2 carrots;
2 tbsp. l. tomato paste;
4 cloves of garlic;
refined vegetable oil for frying;
salt;
freshly ground black pepper.

Start by preparing the filling. Peel the onion and carrots and chop finely. Heat odorless vegetable oil in a frying pan, add vegetables and, stirring, fry them until soft and beautiful golden brown. Place half of the resulting frying into the minced meat, mix well, add salt and pepper.

Wash and peel the potatoes. Cut off the top of each tuber and remove the middle with a spoon or knife. Stuff the resulting barrels with minced meat, pressing it down with a spoon. Grease a pan with oil and place the potato barrels in it close together. To prevent them from turning over, you can slightly cut off the bottom.

Prepare the filling. Mix fried carrots and onions with finely chopped garlic, sour cream and tomato paste. Add salt and ground black pepper to taste. Pour in a glass of water, mix well and bring the mixture to a boil. Pour the resulting sauce over the stuffed potatoes in a saucepan, cover the container with a lid or foil and place in a preheated oven on a medium level. Bake for 90 minutes at 150 degrees. Place the finished potatoes on plates and pour over tomato sauce. Separately serve finely chopped herbs and sour cream.

Potatoes with minced meat in a slow cooker

Delicious potatoes can be cooked not only in the oven, but also in a slow cooker.

Ingredients:

15 medium-sized potatoes;
300 g homemade minced pork;
100 g wild mushrooms;
2 onions;
salt;
freshly ground black pepper;
0.5 tsp. grated nutmeg.

Boil the mushrooms, drain in a colander, cool and chop finely. Add onion to the minced meat, passed through a food processor or ground in a meat grinder. Salt and pepper the meat, add ground nutmeg. Knead everything thoroughly with your hands until smooth, add mushrooms and mix again.

Peel the potatoes, rinse them, cut a hole with a knife without damaging the bottom. Expand it so that the walls become thin. The bottom can be cut off, this will make the potato barrel stable.

Fill the tubers with minced meat, compacting it with a spoon. Coat the multicooker bowl with oil and place the potato chips formed during the process of cutting out the holes for stuffing on the bottom. Place tubers stuffed with minced meat on top. Pour in salted filtered water so that it covers the potatoes halfway.

Close the multicooker lid, set the “Stew” mode on the display and cook the potatoes for 60 minutes. Open the lid periodically to check the amount of liquid. If the level drops too much, add a little more hot water. After the end of the cycle, pierce the tuber with a toothpick. The finished potatoes should be soft but retain their shape. If the tubers are too large, you will have to install the program again and continue stewing.

After the dish is ready, let it stand under the closed lid for 7-10 minutes. Serve stuffed potatoes with sour cream, cream sauce, and pickled vegetables.

Italian style potatoes

A very tasty Mediterranean style dish. Fresh tomatoes add extra juiciness.

Ingredients:

8 large young potatoes;
500 g mixed minced pork and beef;
1 onion;
2 cloves of garlic;
5 ripe tomatoes;
100 g feta cheese;
olive oil;
salt; ground black pepper;
fresh basil.

Wash, peel and boil the potatoes in boiling salted water until half cooked. Drain and cool the tubers, then cut them in half. Scoop out the pulp with a spoon.

Chop the onion and fry in olive oil until golden brown along with thinly sliced garlic. Add the roast to the minced meat, knead thoroughly. Stuff potato halves. Cut the tomatoes crosswise, pour boiling water for 1 minute, remove the skin. Cut the tomatoes into even, not too thick rings, place them on top of the minced meat and cover with thin sheets of cheese.

Grease a refractory dish with olive oil, place the potatoes in it, and bake in a well-heated oven for 15-20 minutes. Place the potatoes on heated plates and sprinkle with finely chopped fresh basil.