With minced meat in a slow cooker. Fragrant stuffed potatoes

There are so many potato dishes it’s impossible to count. How and how long to cook potatoes so that the fruits do not boil over and the dish turns out tasty - the duration depends on the variety and size of the root vegetables. On average, cooking potatoes takes 25-35 minutes.

Place potatoes in boiling water for preparing second courses, this way you will retain more nutrients. Add 3-5 grams of salt per 1 liter of water after boiling. Sometimes, to prevent potatoes from overcooking, they are steamed with the lid closed.

Before cleaning, root vegetables are thoroughly washed and damaged areas are removed. If you peel the potatoes more than 15 minutes before cooking, immerse the prepared tubers in cold water to prevent them from darkening.

Prepare mashed potatoes from freshly boiled, hot potatoes. To properly mash root vegetables, use a wooden masher. Contact of potatoes with metal can give an unpleasant aftertaste to the entire dish.

Time – 40 minutes. Yield: 2 servings.

Ingredients:

potatoes – 600 gr;
milk – 80 ml;
onion – 0.5 pcs;
butter – 1 tbsp;
boiled egg – 1 pc;
green onions - 4 feathers.

Cooking method:

Cut the washed and peeled potatoes into 2-4 pieces and place in boiling water. Add a pinch of salt and half a peeled onion.
Reduce heat, open the lid and cook for 15-20 minutes.
Check the readiness of the potatoes by piercing them with a fork. If the fork fits freely into the potato pieces, turn off the stove.
Drain the water from the potatoes and remove the onions. Add warm milk and puree, add a piece of butter at the end.
Place the puree on serving plates and top with chopped egg and green onions.

Student roast jacket potatoes

Select identical fruits, weighing 100-120 g. Boil potatoes in their skins for 15-25 minutes. The larger the tubers, the longer the heat treatment. Do not allow root vegetables to crack. Place the potatoes in boiling water, do not add salt.

Ingredients:

butter – 50 g;
onion – 1 piece;
tomato – 2-3 pcs;
sausages – 3 pcs;
potatoes – 9 pcs.

Cooking method:

Boil the unpeeled potatoes until tender, placing the tubers in boiling water.
Pour cold water over the finished potatoes for 5 minutes - the skin will peel well.
Meanwhile, sauté chopped onion in butter. Add tomato slices and sausage mugs.
Peel and cut the jacket potatoes into slices, add salt to taste, and mix with simmering vegetables and sausages. Cover with a lid and simmer for 3-5 minutes.

Boiled potatoes with chicken breast with béchamel sauce

To prepare this dish, use new potatoes weighing 60-80 g. When peeling, give the tubers a round shape.

Time – 55 minutes. Yield: 2 servings.

Ingredients:

boiled chicken breast – 200 g;
potatoes – 10 pcs;
hard cheese – 100 g;
parsley - 2-3 sprigs.

Bechamel sauce:

butter – 30 g;
flour - 1 tbsp;
milk or cream – 120 ml;
salt and pepper - on the tip of the knife.

Cooking method:

Boil pre-washed potatoes without skins in boiling water, add salt at the end.
While the potatoes are cooking, prepare the sauce. Melt butter in a saucepan, add flour. Fry the mixture until light golden brown. Pour milk over the flour sauté, use a whisk to break up the lumps and stir so that the sauce does not burn. Bring the mixture to the consistency of thick sour cream.
Place hot potatoes in a heap on a serving plate. Place pieces of warm chicken breast on the sides.
Pour the sauce over the dish and sprinkle with chopped parsley.

Steamed potatoes with vegetables in a slow cooker

There is nothing easier than boiling potatoes in a slow cooker. Dishes can be cooked in water, with the addition of vegetables, roots, pieces of meat or fish. Cooked vegetables turn out juicy and tender. If there is no milk, cook with water.

Time – 45 minutes. Yield: 4 servings.

Ingredients:

onion – 1 piece;
potatoes – 800-900 g;
carrots – 1 piece;
bell pepper – 1 piece;
green onion – 1 bunch;
milk – 600-700 ml;
spices for vegetables – 1-2 tsp;
salt – 0.5 tsp.

Ingredients:

young potatoes – 500 g;
lard with layers of meat – 100-120 g;
onion – 1 piece;
dill and basil - 2 sprigs each;
garlic – 1 clove;
salt, pepper - to taste.

Cooking method:

Boil the peeled young potatoes in salted water until tender.
In a hot frying pan, fry the lard cut into slices, add onion cubes.
Cook until the lard and onion turn golden brown. Pour the dressing over the hot potatoes.
Chop the greens with a knife along with the garlic and a pinch of salt, sprinkle on the dish and serve.

Boiled potatoes with mushrooms and sour cream

Champignons or oyster mushrooms are suitable for this recipe. Use milk or cream instead of sour cream. Serve the finished dish hot, sprinkle chopped herbs on top.

Time – 50 minutes. Yield: 2 servings.

Ingredients:

fresh mushrooms – 200 gr;
butter – 50-60 g;
onions – 1 piece;
potatoes – 6-8 pcs;
low-fat sour cream – 4-6 tbsp;
spices and salt - to taste.

Cooking method:

Cut the peeled potatoes lengthwise into 4-6 slices. Place in boiling water, cook until tender, sprinkle with a pinch of salt at the end.
Saute onion half rings in melted butter. Add mushrooms, cut into medium pieces. Add salt, pepper and stir-fry for 10-15 minutes.
Pour sour cream over the mushrooms, cover with a lid and simmer for a couple of minutes, reducing the heat.
Remove the finished potatoes from the water with a slotted spoon and place on serving plates. Distribute mushrooms with sour cream on top.

Bon appetit!

Potatoes are a universal vegetable, and there are countless dishes made from them! We have collected 6 delicious recipes.

1. Accordion potatoes

Ingredients:

● 5-6 potato tubers
● 5-6 strips of bacon
● salt
● pepper

Preparation:

Very tasty, aromatic potatoes! If you don't want to make cuts, you can wrap the potatoes in strips of bacon. In this case, you should use small potatoes. You can serve sour cream as a sauce.
You can also serve vegetables with potatoes. The specified amount of ingredients makes 5-6 servings.

Peel the raw potatoes, make cuts (without reaching the end), with a distance of 1 cm. Insert thinly sliced bacon into the cuts. Lightly salt and pepper the potatoes, put in foil, wrap the foil.
Place in a baking dish. Place in the oven. Bake at 180 degrees for 45-55 minutes (cooking time depends on the size and type of potatoes). Sprinkle the finished potatoes with herbs.

2. Potatoes with filling

Ingredients:

● Potatoes - 6 pcs.
● Onion - 1 pc.
● Parsley (to taste)
● Ham - 150 g
● Butter - 1 tbsp. l.
● Salt (to taste)
● Black pepper (ground, to taste)
● Chili pepper (ground, to taste)
● Hard cheese (grated) - 50 g
● Wheat flour - 1 tbsp. l.
● Chicken egg - 1 pc.
● Green onion (to taste)

Preparation:

Wash the potatoes and boil them in their skins. Chop the parsley and green onions. Cut the onion and ham into cubes and fry in butter. Peel the potatoes. Mix the fried ham and onion with parsley, green onions and cheese. Cut the potatoes in half, remove the pulp and cut it into cubes. Mix the potatoes with ham and cheese. Mix everything carefully, add salt and pepper to taste. Fill the potato halves with the resulting minced meat, connect the halves, roll them in flour, egg, and again in flour. Deep fry until golden brown. You get tender potatoes in a crispy breading.

3. Potatoes baked in sour cream

Ingredients:

● Potatoes 7-8 tubers
● Garlic salt
● Dry herbs: rosemary, basil, thyme, mint, marjoram.
● Fresh cilantro
● Sour cream
● Milk 4-5 tablespoons
● Butter

Preparation:

Boil the potatoes until tender in lightly salted water. Grease a baking sheet with butter, place the potatoes on it, grease them with oil, and sprinkle generously with garlic salt.
Place in the oven on the highest level under the grill for 5-7 minutes so that the potatoes are covered with a golden brown crust (a little bit).

For now, mix the sour cream with milk so that it does not curdle during heat treatment. Mix the dry herbs, chop the cilantro. Pour the browned potatoes with sour cream, cover with dry herbs and cilantro. Also place under the grill for 5-7 minutes. Take it out, add another portion of greens, and serve hot; I also baked chicken legs marinated in sour cream and garlic salt to go with the potatoes!

4. Potatoes with cheese

Ingredients:

● Potatoes - 1 kg.
● Egg — 1 pc.
● Milk or low-fat cream - 1 cup
● Hard cheese (edam, gouda) - 150-200 g.
● Blue cheese (Roquefort, Dorblu) - 50-70 g.
● Red bell pepper - 1 pc.
● Garlic – 1 clove
● Olive oil for greasing the pan
● Nutmeg, pepper mixture, salt to taste

Preparation:

Peel the potatoes and cut into slices about 2 mm thick. Grate the cheeses and mix.
Mix milk and egg in a bowl, add most of the cheese. Season with spices, salt, beat lightly with a fork. Chop the pepper very finely with a knife. Rub the baking dish with garlic and grease with olive oil.

Place half of the potatoes evenly in the pan and spread half of the milk-cheese mixture on it. Sprinkle with half the chopped pepper. Then lay out the remaining potatoes, pour the mixture over again and sprinkle with bell pepper. Sprinkle with remaining cheese. Bake for 40-50 minutes in an oven preheated to 200 degrees (about 30-40 minutes with the lid closed and 10 minutes with the lid open - for browning)

5. Fragrant stuffed potatoes

Ingredients:

● medium potatoes - 12 pieces,
● lean pork - 350 gr,
● smoked lard - 100 g,
● large onion - 1 piece,
● champignons - 8 pcs.,
● sour cream-200 gr,
● spices, salt.

Preparation:

We peel the potatoes, cut off the “lid”, select the pulp, including from the “lid” (see additional information and photographs). We put the lid in the potato so that it does not get lost, put it in a saucepan, fill it with hot water, bring it to a boil, take it out use a slotted spoon and dry. We do the same with the pulp that was removed. In principle, you don’t have to blanch the potatoes, but then they will take much longer to cook.

Three champignons on a coarse grater and fry in a frying pan until excess liquid is removed.
Cut the meat, lard and onion into small cubes. I confess, today I had to do it quickly, so I put it through a meat grinder with a large grill. We combine mushrooms, meat, lard, onions, salt, pepper, and add our favorite herbs. I put oregano, savory, basil.

Place the pulp on the bottom of the baking dish, add a few cubes of lard, season, mix with some sour cream. Add some water.
Season the potatoes, grease them with a little sour cream, stuff them with excess, cover them with “lids”, grease them with a little sour cream, place them on a “cushion” of pulp and put them in the oven. It took me 40 minutes at 200 degrees.

6. French-style potatoes

Ingredients:

● Potatoes - 600-700 g
● Cream (10%) – 400 ml
● Any cheese (Gouda) - 150 g
● Salt - to taste

Preparation:

1.All you have to do is peel the potatoes and cut them into coins. It is not necessary to be too thin, but about 4-5 millimeters will be enough.
2. Bring the cream to a boil, add salt and add the potatoes. Let simmer over low heat for 5 minutes and remove from heat.
3.Grate the cheese on a coarse grater.
4.Place in any heat-resistant form in layers, add additional salt if necessary: a layer of potatoes, a layer of cheese (leave a handful of cheese to sprinkle on top later).
5. We don’t touch the cream yet. In this case, the top layer should be potatoes.
6. As soon as all the layers are laid out, pour cream over it all. Cover the pan with foil and bake for 20 minutes at 180 degrees.
7.After this, remove the foil, sprinkle the remaining cheese on top and bake for another 10-15 minutes. That's it - French-style potatoes are ready to eat.

Many people love French-style potatoes for their ease of preparation. It can be made with any type of meat, using minced meat, mushrooms and even cream. Regardless of which layer you choose, the main thing is that there is cheese. It is the cheese crust that gives that very desired taste and aroma.

This is an option for lovers of baked food. There is no need to fry the meat before cooking.

Ingredients:

pork – 340 g;
potatoes – 740 g;
hard cheese – 210 g;
onions - 2 turnips;
greens – 35 g;
sea salt (coarse);
ground pepper;
mayonnaise – 190 ml.

Preparation:

Prepare the potatoes, peel and cut into pieces. It is desirable to get identical pieces, thin in thickness. It is convenient to add salt in a common container, thoroughly mixing the vegetable with salt. Place most of it on a baking sheet.
Wash the pork, cut into layers, and beat with a kitchen hammer. Add pepper. Add salt.
Cover the potatoes with meat. It is this sequence that will allow the vegetable to be saturated with meat juice.
Peel and chop the onion. Sprinkle on top of the meat.
Place a thin layer of potatoes.
Use mayonnaise to draw a mesh.
Preheat the oven to 180 degrees.
Bake for 40 minutes.
Grate the cheese and spread over the top layer five minutes before readiness.
Decorate with greens.

With chicken in the oven

French potatoes with chicken are an incredibly tender dish, suitable for any occasion.

Ingredients:

hard cheese – 110 g;
chicken fillet – 370 g;
ground black pepper;
potatoes – 970 g;
onion – 1 pc.;
sunflower oil;
coarser salt (sea salt);
tomato – 2 pcs.;
mayonnaise (sour cream) – 4 tbsp. spoons.

Preparation:

Cut the potatoes into circles, immediately sprinkle with pepper and salt. Stir.
Place on a baking sheet, greased with a layer of oil.
Cut the fillet into slices and place on top of the potatoes. Add salt.
Cut the onion into half rings and cover on top.
Chop the tomatoes into circles and place on the surface of the onion.
Coat with mayonnaise sauce.
Grate the cheese on a coarse grater and sprinkle on top.
Place the mold in the oven.
Bake for half an hour until a delicious golden brown crust appears.
180 degree mode.

With minced meat in a slow cooker

French-style potatoes in a slow cooker turn out rich and juicy, and look very appetizing.

Ingredients:

minced meat – 320 g;
cheese – 85 g;
onion – 2 heads;
potatoes – 800 g;
seasoning (any);
coarser salt (sea salt);
sour cream – 190 ml;
sunflower oil for the bowl.

Preparation:

Cut the peeled potato tubers into about 0.5 cm thick.
Grease the bowl with oil.
Place 1/2 of the vegetable, sprinkle with seasonings and add salt.
Prepare the minced meat, beat it, put it on the potatoes.
Chop the peeled onion and sprinkle with minced meat.
Distribute remaining potatoes. Add some salt. Season.
Spread the sour cream in an even layer.
Sprinkle with grated cheese.
Close the lid of the device.
Select mode. For this dish you need “pilaf/stewing”.
Set the timer for an hour.

With added mushrooms

Potatoes with minced meat turn out very tasty, and mushrooms give an unforgettable subtle aroma.

Ingredients:

minced meat – 350 g;
potatoes - 5 tubers;
pepper;
sunflower oil;
coarse salt (sea salt);
onions – 3 pcs.;
mayonnaise;
champignons – 400 g;
hard cheese – 200 g.

Preparation:

Peel and chop the onion into half rings.
Prepare and cut the potatoes into slices.
Wash the mushrooms, cut off the stems. Chop into shape like potatoes. Instead of champignons, you can use any mushrooms, but the forest components must be thoroughly cleaned and boiled.
Salt and pepper the minced meat. Mix.
Grease a baking sheet with oil.
Place the bow.
Distribute the potatoes.
Add some salt. Sprinkle with pepper.
Place the minced meat.
Cover with a layer of champignons, lightly salt.
Grind the cheese on a coarse grater.
Sprinkle over mushrooms.
Coat with mayonnaise.
Cook for 50 minutes.
Oven mode 180 gr.

Variation of a dish with cream

French-style meat with potatoes in the oven with cream is an amazing French dish. Cheese gives the dish a unique taste.

Ingredients:

potatoes – 750 g;
hard cheese – 170 g;
sea salt (coarse);
cream – 430 ml.

Preparation:

Peel the potato tubers and cut into a thin layer.
Boil the cream. Add some salt. Mix.
Place potatoes. Bring to a boil, cook for five minutes.
Grind the cheese on a grater.
Place half of the potatoes on a baking sheet.
Cover with some cheese.
Place the remaining potatoes.
Sprinkle cheese again.
Pour in cream.
Cover with foil.
Place in an oven preheated to 180 degrees.
Bake for a quarter of an hour. Willingness to check with a knife.

With tomatoes

If you want to prepare a delicious dish that will please all your guests, make French-style potatoes in the oven with tomatoes. This dish looks festive and will definitely decorate your table.

Ingredients:

potatoes – 6 pcs.;
tomato – 2 pcs.;
pork – 320 g;
cheese – 220 g;
mayonnaise – 160 ml;
salt;
black pepper;
onion – 1 pc.

Preparation:

Cut the meat into thin slices that need to be beaten. Place on a baking sheet. Sprinkle with salt. Sprinkle with pepper. Coat with mayonnaise.
Peel the potatoes and cut into thin flat slices.
Spread the potatoes in a second layer. Add salt.
Coat with mayonnaise.
Chop the onion into rings or half rings depending on size.
Place on potatoes.
Arrange the tomato slices. Sprinkle with salt.
Coat with mayonnaise.
Set the oven to 200 degrees.
After 2/3 hours, remove the pan with the dish.
Sprinkle grated cheese on top.
Bake for 7-10 minutes, reducing heat to 170 degrees.

New potatoes - slightly sweet, with a delicate aroma - are so good on their own that their taste should be preserved without drowning out anything. It’s good to add herbs, garlic and onions to new potatoes. You can cut into circles and bake. The potatoes will be slightly crispy and also have an interesting taste.

Potatoes with bacon and garlic in foil

Ingredients:

young potatoes - 12 pcs.;
garlic - 2 heads;
bacon - 12 thin strips;
olive oil - 0.5 cups;
salt, freshly ground black pepper - to taste.

Separate the garlic into cloves, peeling only the top layer of husk. Crush three cloves and peel completely.

Grate the peeled garlic cloves on a fine grater directly into a glass of olive oil, add a little salt and stir.

Wash the potatoes with a brush and cut into half-inch thick slices.

Place the potato rounds in a bowl, pour over the garlic oil and toss thoroughly until each round is coated with oil.

Prepare six pieces of double-folded foil measuring 30x40 cm.

Place potatoes and a few cloves of garlic in the center of each piece. Season with salt and pepper. Cut each strip of bacon into three pieces, place six of these pieces on each serving of potatoes. Lift the edges of the foil over the potatoes, squeeze a little, pour in 0.5 cups of water and seal the edges completely.

Cook on a grill over coals for about 30 minutes or bake in the oven at 200-250°C for 20 minutes. Serve hot.

Mackerel salad with mustard dressing

Ingredients:

hot smoked mackerel - 1 pc.;
petiole celery - 8 petioles;
green onion - 1 bunch;
mayonnaise - 6 tbsp. spoon;
sunflower oil - 1 tbsp. spoon;
young potatoes - 400 g;
mustard with grains - 3 tbsp. spoons;
salt, pepper - to taste.

Clean the mackerel from bones, skin and entrails, divide the pulp into “flakes”. Rinse the celery and cut into thin slices. Cut green onions into rings. For dressing, mix mustard, oil and mayonnaise.

Wash the potatoes with a brush, boil them in their jackets, cool slightly, cut into slices and immediately mix with the dressing. Add mackerel, celery, green onions, salt and pepper. Stir and serve warm or chilled.

New potatoes with fish and dill

Ingredients:

cod fillet - 300-350 g;
young potatoes - 6-8 tubers;
thyme - 1 small bunch;
dill - 1 large bunch;
ground crackers - 3 tbsp. spoons;
olive oil - 3-4 tbsp. spoons;
salt, pepper - to taste.

Wash the dill and dry with a paper towel. Separate the thick branches, leaving only the leaves, and chop them with a knife. Remove the leaves from the thyme sprigs.

Wash the new potatoes and cut them into as thin slices as possible. Place the chopped potatoes in a large salad bowl, add plenty of salt, dill, thyme leaves and 2 tbsp. spoons of olive oil. Stir. Preheat the oven to 180° C. Grease a square or round baking dish (20 cm in diameter) with olive oil.

Place the fish fillet in the pan and season with ground pepper. Place potatoes on top and smooth. Sprinkle with breadcrumbs and place the pan in the oven. Bake for 25-30 minutes. Do not stir during cooking. The potatoes should be baked and browned.

Serve hot with a glass of dry white wine.

Baked new potatoes with white sauce

Ingredients:

medium-sized young potatoes - 500 g;
cream 35% fat - 100 ml;
butter - 1 tbsp. spoon;
vegetable oil - 2 tbsp. spoons;
grated cheese - to taste;
dry white wine - 0.5 cups;
dill - 2-3 sprigs;
leaf celery - 1 sprig;
salt, pepper - to taste.

Wash whole, equal-sized young potato tubers thoroughly. Place in a shallow pan, add water, salt and cook until half cooked, 10-12 minutes. Drain the water and dry the potatoes without peeling them. Grease a baking sheet with 1 tbsp. spoon of vegetable oil. Place the potatoes on a baking sheet in a single layer, drizzle with the remaining oil and bake for 20 minutes in the oven at 180ºC.

Meanwhile, prepare the sauce. To do this, pour the cheese into a saucepan and pour in the wine. Cook over medium heat until the wine has reduced by half. Reduce heat to low, add cream, mix well. Continuing to stir, heat over low heat, without bringing to a boil, add butter. When the butter melts, add finely chopped dill to the sauce, salt and pepper. Place the potatoes in a serving bowl, pour over the sauce, and garnish with celery leaves. Serve as a separate dish or as a side dish for meat or fish.

New potato soup with dill

Ingredients:

vegetable broth - 1.2 l;
new potatoes - 600 g;
leeks (white part only) - 2 stalks;
dill - 1 bunch;
green onions - 3 stalks;
butter - 50 g;
salt, freshly ground pepper - to taste;
sour cream - for serving.

Peel the potatoes and chop coarsely. Cut the leek lengthwise, rinse and slice thinly.

Let the broth heat up. Heat the butter in a saucepan and add the leek. Cook over low heat for five minutes. Add potatoes and simmer covered for five minutes. Pour in the broth, bring to a boil, add salt and cook until the potatoes are done.

Pepper the soup. Thinly slice the green onions and dill and add to the pan. Pour the soup into bowls and serve with sour cream.

Potato casserole with ham

Ingredients:

new potatoes - 700 g;
boiled ham - 100 g;
milk - 200 ml;
grated parmesan - 40 g;
butter - 40 g;
rosemary - 1 sprig;
grated nutmeg - a pinch;
salt, pepper - to taste.

Coarsely chop the ham. Wash the rosemary, dry, pick off the leaves and chop.

Place the Parmesan cheese in a saucepan, pour in the milk in a thin stream, stirring constantly with a wooden spoon to obtain a homogeneous liquid mixture. Salt, pepper, add rosemary and nutmeg, stir. Wash the potatoes, peel and cut into thin slices.

Cut the butter into pieces. Grease a baking dish with some butter, place a layer of potatoes on the bottom, cover it with a little Parmesan-milk mixture, then add some of the ham. Continue layering, alternating all ingredients, finishing with a layer of potatoes.

Pour the remaining milk and parmesan over everything and place pieces of butter on top. Cover with foil.

Bake in the oven at 200º C for about 30 minutes. Remove the foil 10 minutes before cooking. Remove the finished casserole from the oven, cool slightly and serve as an independent dish.

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Potatoes are a universal vegetable, and there are countless dishes made from them! We have collected 6 delicious recipes.

1. Accordion potatoes

Ingredients:

5-6 potato tubers;
5-6 strips of bacon;
salt;
pepper.

Preparation:

Very tasty, aromatic potatoes! If you don't want to make cuts, you can wrap the potatoes in strips of bacon. In this case, you should use small potatoes. You can serve sour cream as a sauce.

You can also serve vegetables with potatoes. The specified amount of ingredients makes 5-6 servings.
Peel the raw potatoes, make cuts (without reaching the end), with a distance of 1 cm. Insert thinly sliced bacon into the cuts. Lightly salt and pepper the potatoes, put in foil, wrap the foil.
Place in a baking dish. Place in the oven. Bake at 180 degrees for 45-55 minutes (cooking time depends on the size and type of potatoes). Sprinkle the finished potatoes with herbs.

2. Potatoes with filling

Ingredients:

Potatoes - 6 pcs;
Onions - 1 piece;
Parsley (to taste);
Ham - 150 g;
Butter - 1 tbsp. l.;
Salt (to taste);
Black pepper (ground, to taste);
Chili pepper (ground, to taste);
Hard cheese (grated) - 50 g;
Wheat flour - 1 tbsp. l.;
Chicken egg - 1 piece;
Green onion (to taste).

Preparation:

Wash the potatoes and boil them in their skins. Chop the parsley and green onions.
Cut the onion and ham into cubes and fry in butter. Peel the potatoes.
Mix fried ham and onions with parsley, green onions and cheese.
Cut the potatoes in half, remove the pulp and cut it into cubes.
Mix potatoes with ham and cheese. Mix everything carefully, add salt and pepper to taste.
Fill the potato halves with the resulting minced meat, connect the halves, roll them in flour, egg, and again in flour. Deep fry until golden brown. You get tender potatoes in a crispy breading.

3. Potatoes baked in sour cream

Ingredients:

Potatoes 7-8 tubers;
Garlic salt;
Dry herbs: rosemary, basil, thyme, mint, marjoram;
Fresh cilantro;
Sour cream;
Milk 4-5 tbsp;
Butter.

Preparation:

Boil the potatoes until tender in lightly salted water. Grease a baking sheet with butter, place the potatoes on it, grease them with oil, and sprinkle generously with garlic salt.
Place in the oven on the highest level under the grill for 5-7 minutes so that the potatoes are covered with a golden brown crust (a little bit).
For now, mix the sour cream with milk so that it does not curdle during heat treatment. Mix the dry herbs, chop the cilantro. Pour the browned potatoes with sour cream, cover with dry herbs and cilantro. Also place under the grill for 5-7 minutes. Take it out, add another portion of greens, and serve hot; I also baked chicken legs marinated in sour cream and garlic salt to go with the potatoes!

4. Potatoes with cheese

Ingredients:

Potatoes - 1 kg;
Egg - 1 pc.;
Milk or low-fat cream - 1 glass;
Hard cheese (edam, gouda) - 150-200 g;
Blue cheese (Roquefort, Dorblue) - 50-70 g;
Red bell pepper - 1 pc.;
Garlic - 1 clove;
Olive oil for greasing the mold;
Nutmeg, pepper mixture, salt to taste.

Preparation:

Peel the potatoes and cut into slices about 2 mm thick. Grate the cheeses and mix.
Mix milk and egg in a bowl, add most of the cheese. Season with spices, salt, beat lightly with a fork. Chop the pepper very finely with a knife. Rub the baking dish with garlic and grease with olive oil.
Place half of the potatoes evenly in the pan and spread half of the milk-cheese mixture on it. Sprinkle with half the chopped pepper. Then lay out the remaining potatoes, pour the mixture over again and sprinkle with bell pepper. Sprinkle with remaining cheese. Bake for 40-50 minutes in an oven preheated to 200 degrees (about 30-40 minutes with the lid closed and 10 minutes with the lid open - for browning)

5. Fragrant stuffed potatoes

Ingredients:

medium potatoes - 12 pieces,
lean pork - 350 gr,
smoked lard - 100 g,
large onion - 1 piece,
champignons - 8 pcs.,
sour cream-200 gr,
spices, salt.

Preparation:

We peel the potatoes, cut off the “lid”, select the pulp, including from the “lid” (see additional information and photographs). We put the lid in the potato so that it does not get lost, put it in a saucepan, fill it with hot water, bring it to a boil, take it out use a slotted spoon and dry. We do the same with the pulp that was removed.
In principle, you don’t have to blanch the potatoes, but then they will take much longer to cook.
Three champignons on a coarse grater and fry in a frying pan until excess liquid is removed.
Cut the meat, lard and onion into small cubes. I confess, today I had to do it quickly, so I put it through a meat grinder with a large grill. We combine mushrooms, meat, lard, onions, salt, pepper, and add our favorite herbs. I put oregano, savory, basil.
Place the pulp on the bottom of the baking dish, add a few cubes of lard, season, mix with some sour cream. Add some water.
Season the potatoes, grease them with a little sour cream, stuff them with excess, cover them with “lids”, grease them with a little sour cream, place them on a “cushion” of pulp and put them in the oven. It took me 40 minutes at 200 degrees.

6. French-style potatoes

Ingredients:

Potatoes - 600-700 g;
Cream (10%) - 400 ml;
Any cheese (Gouda) - 150 g;
Salt - to taste.

Preparation:

All you have to do is peel the potatoes and cut them into coins. It is not necessary to be too thin, but about 4-5 millimeters will be enough.
Bring the cream to a boil, add salt and add the potatoes. Let simmer over low heat for 5 minutes and remove from heat.
Grate the cheese on a coarse grater.
Place in any heat-resistant form in layers, add additional salt if necessary: a layer of potatoes, a layer of cheese (leave a handful of cheese to sprinkle on top later).
We don’t touch the cream yet. In this case, the top layer should be potatoes.
As soon as all the layers are laid out, pour cream over it all. Cover the pan with foil and bake for 20 minutes at 180 degrees.
After this, remove the foil, sprinkle the remaining cheese on top and bake for another 10-15 minutes. That's it - French-style potatoes are ready to eat.