Baked potatoes with filling. Baked potatoes with different toppings

Potatoes baked in the oven are popular in every family. In general, potatoes are the most popular product after bread. He holds the record for the variety of recipes for its preparation.

Ask why?

Well, it reminds you of a picnic or a hike, and has an incomparable taste. He's just very helpful.

This potato recipe contains a large amount of potassium, necessary for the functioning of the heart muscle, B vitamins, and fiber. baked potato It is prepared without the use of oil or fat, which means it can be safely consumed by people who adhere to a healthy diet or want to lose weight. 100 g of baked potatoes contain 80 kcal. It does not produce cholesterol. One more thing - when baked, old tubers can form corned beef, which negatively affects a sore stomach. Diabetics should limit themselves to eating potatoes - they are high in carbohydrates. There are no other contraindications for use.

How to bake potatoes deliciously?

There are a lot of recipes for baking tubers in the oven, fire, or microwave. These are independent dishes or the basis for fillers. But all methods reveal the best taste of potatoes. So let's meet the queen home menu baked.

Potatoes wrapped in foil

Potatoes baked in the oven in foil taste more like a delicacy cooked over coals than any other. Unlike simple baking, these potatoes remain juicy, soft and crumbly.

Actions in order:

Preparing the vegetable - since potatoes baked in foil are eaten with the skin on, they must be carefully selected and washed. There should be no flaws or stains on the surface. New potatoes turn out delicious in the oven. We select approximately identical medium-sized nodules.
We wipe the washed potatoes dry with a napkin, make a shallow cross-shaped cut on the top and put a piece of butter.
Wrap in foil and seal tightly.
In an oven preheated to 200 degrees, place the pieces on a sheet and bake for 40 minutes.
Unwrap the foil, add salt to the dish and serve.

Season the finished dish delicious sauce based on sour cream, mayonnaise, yogurt. To do this, squeeze out 3 cloves of garlic, finely chop dill, parsley, basil, whatever you prefer. We fill everything with the base. Ready potatoes Unwrap it from the foil, cut it lengthwise in the center, put the sauce inside.

Baked potatoes taste best immediately after cooking. But in foil it will remain warm and fresh for some time. Then you can heat it in the microwave (without foil) or in a frying pan.

This dish is served as a side dish for salads fresh vegetables. An indispensable source microelements and vitamins in the spring are hidden in this familiar product.

In foil with filling

We make a deep cut in the prepared tubers and put the filling into it. Wrap everything in foil like a bag. Bake a little longer than usual.

Stuffed potatoes baked in the oven are prepared with fillings that you can prepare yourself:

Fried mushrooms. For the filling you can take champignons, oyster mushrooms, honey mushrooms. For 3-4 servings you will need 200 g of mushrooms, 1 onion, vegetable oil. Cut the mushrooms into cubes and fry in a frying pan. Finely chop the onion and add to the mushrooms. Fry everything until full readiness, salt, pepper.
Mix the cheese with sliced sweet peppers.

With bacon

I am sure that potatoes baked in the oven with bacon (photo) will become signature recipe in your family. Any member of hers can cook it to feed or simply please others.

Let's prepare: 4 large potatoes, 4 eggs, 20g sunflower oil, 4 pieces of bacon, half a glass of grated hard cheese, 100g chopped herbs, spices to taste.

Let's start cooking:

Wash the potatoes well and bake them in the oven (with or without foil) for 40–50 minutes.
Cut the lid on top and scoop out the pulp with a spoon from each potato.
Pour 5 g of oil into the middle of each potato and break 1 egg. Then pepper, salt, and put 1 piece of bacon on top.
Sprinkle the bacon generously with grated cheese and chopped herbs.
Place the stuffed potatoes in the oven for 15–20 minutes.

This dish can be served at the holiday table and for an everyday family dinner.

What if you add cheese?

You can also cook potatoes baked in the oven with cheese (photo) quickly and easily. This is a complete independent dish. It has an unusually delicate taste if it is also flavored with sauce and herbs.

To prepare two servings you need a minimum of ingredients:

2 potatoes, 100 g butter and hard cheese, 50 g Parmesan, half a glass of cream.

Wash two large tubers, clean them and cut them across 2/3. The thickness of the plates is 5 mm. It turns out to be an “accordion”.
Cut the parmesan and butter into slices and place them in the potato slits. Bake the dish on a baking sheet for 45 minutes in a hot oven.
Then you need to water almost ready dish cream and sprinkle with hard cheese shavings. To melt, place the potatoes in the oven for another 10 minutes.
Ready! Serve to the table!

With cream

The recipe for potatoes baked in the oven (photo) with cream is easy to follow.
You need to prepare a simple set of products:

6–7 medium potatoes
200 g heavy cream
100 g butter
Spices

Let's start cooking:

Step 1 – peel the potatoes and cut them into thin slices. The plates should be approximately the same size and thickness.
Step 2 – deep baking tray Lubricate with vegetable oil, lay potatoes in layers. Season each layer with salt, pepper and cream. Place pieces of butter on top.
Step 3 – bake in the oven at 200 degrees for 30-40 minutes. Remove from the oven and serve, sprinkled with herbs. This dish is well eaten both on its own and as a side dish for fish or meat. Potatoes in cream have delicate taste, you can add onion rings to each layer of potatoes. Its taste will only benefit from this.

A variation of this recipe is potatoes with minced meat, baked in the oven photo.

When we layer the sliced potatoes on a baking sheet, we can add chopped meat. It must be fried in advance until half cooked, or it can be laid out raw on potato layers. It is better to use fatty minced pork or beef. The top layer in this recipe is potato.

Baked potatoes with different toppings

This is probably the most popular recipe baked potatoes.

Entire cafes and special establishments serve it as a main course. The trick is that potatoes baked in foil are complemented with fillings for every taste. You can choose a filling from fish, meat, shrimp, mushrooms, or vegetables from the menu.

But delicious potatoes can be prepared at home. To do this, you need to select large, smooth potatoes, prepare them as described above, wipe them with sunflower oil and bake them whole in foil. Next, you need to make a deep cut along the tuber, without completely removing the foil, and carefully remove the pulp with a sharp-edged spoon. In a separate container, mash it with a masher and mix with big amount grated cheese and butter. This must be done quickly before the potatoes cool down. Then put the resulting puree back into the potato, crush it with a spoon, and put the prepared filling on top of the puree.

There is another filling option. The same types of filler that are described below can not just be placed on top of the puree, but mixed with it, and then filled with the resulting mixture into potato boats. Everything in this dish is edible, right down to the peel of the vegetable.

Filling options:

Mushroom– you will need champignons, parsley, hard cheese, A little vegetable oil and sour cream.
Cut the champignons into thin pieces, combine with chopped garlic. Place everything in a hot frying pan and fry in oil for 6-7 minutes. Then salt, pepper, sprinkle with herbs and add sour cream. At the end of cooking, pour grated cheese into the pan and stir. Keep on fire for another 3-4 minutes.

Potatoes with mushrooms - excellent dish in the post

Shrimp in cream sauce – prepare half a glass of 9% cream, 5 g of flour, 170 g of shrimp meat, garlic, a few sprigs of dill.
Prepare the seafood filling for baked potatoes:
A few drops lemon juice sprinkle the prepared seafood, crush a clove of garlic. Melt the butter in a frying pan and heat a little flour in it until it turns yellow. Place shrimp with garlic and spices in flour. Pour in the cream and mix the filling. Leave on the fire until it boils and cook for 4 minutes. Add the chopped dill to the pan after the heat is turned off.

Fresh vegetables– prepare 1 big tomato, small bell pepper, 100 g unsweetened yogurt, 1 fresh cucumber and a little of your favorite greens.
Wash all ingredients thoroughly and dry with a towel. We prepare a vegetable salad, only chop the vegetables finely. Mix everything in a salad bowl, add salt, pepper, herbs, and season with yogurt. This filling is suitable for those who are watching their figure; it will lighten tight hearty taste potatoes.

Cauliflower and bacon- Ingredients:
- 0.5 kg of cabbage;
- Light mustard to taste;
- 60 g bacon;
- 100 g of feather onions;
- 1 large bell pepper;
- 1/3 cup sour cream from the refrigerator.
Boil the cabbage inflorescences in salted water for several minutes. Place in a colander to drain and let the cabbage cool. Cut the bacon and bell pepper into small cubes, finely chop the onion.
Pour some oil into a frying pan and fry the bacon. Then add pepper and cook for another 3 minutes. Next add onions and cabbage, fry for another 3-4 minutes over low heat. All ingredients must be well combined. Lastly, add sour cream, mustard and spices to the pan. Boil the filling for 5 minutes.

Broccoli and celery stuffing– prepare a small head of broccoli, a stalk of celery, green onions, grated cheese and spices.
Prepare the filling as follows:
Wash the vegetables and cook a little in salted water. Place them in a colander to drain the water. Then puree them in a blender and add sour cream and grated cheese. Cut the onion with a knife, add to the vegetable mush, salt and pepper it.
Smoked fish filling– hot smoked mackerel is suitable. You will need 300 g of it. Also prepare 1 boiled egg, onion, a little salt if necessary (salted fish!), 1/3 cup of sour cream.
Work progress:
Remove the fish from the bones and mash with a fork. Mix it with it mashed potatoes, sour cream, grated egg. Fill warm potato boats with the resulting filling.
The democratic technique of filling baked potatoes with toppings from “what is available” is what makes it a popular dish.

The base – healthy and filling baked potatoes are always delicious on their own. And if you supplement it with your loved ones and always available products, you will get a lot of pleasure from food!

Baked potatoes with toppings

Baked potatoes with fillings Potato party... Yes, perhaps that’s what we can call these spontaneous get-togethers with friends who organized themselves. It turned out to be a great idea for a friendly meeting. The housewife does not need to rush like crazy between the stove and the refrigerator, trying to quickly build something festively elegant, because in this format of the party everyone takes part in the cooking process. Stage one - put the potatoes in the oven. Stage two - we bring out into the light of day everything that is in the refrigerator and think about how to make fillings from it. Big plus: everyone makes their own favorite option, delicious potatoes It also turns out to be varied, everyone is full and happy. In addition, such a stuffed potatoes very fast.
How to make potatoes:
There is a secret in these potatoes that is not visible in the photographs. I baked it interesting recipe, which my friend shared with me.

Cooking potatoes in the oven begins with thoroughly washing them with a brush and drying them. Pierce each potato several times with a knife, then rub with salt, lightly grease with vegetable oil and wrap in foil. Preheat the oven to 200*C, place the potatoes on a baking sheet or on a wire rack and bake for 40 minutes to an hour, depending on the size. Potatoes in foil cook much faster than without it.
If you want to receive crispy crust, about 15 minutes before it’s ready, you need to unwrap the foil. You can bake it under the grill, then the crust will be absolutely fantastic.
When the baked potatoes are ready, remove them from the oven, unwrap them and cool slightly. Trim the tops about a quarter of the way down. Using a spoon, carefully remove part of the core, leaving “walls” half a centimeter thick. Grind the extracted potato insides. Grate the cheese onto fine grater, mix with warm potatoes, add butter and mix well until the mixture becomes homogeneous. Fill the potatoes about halfway, compacting the mixture tightly. And put the main filling on top of it.
When the stuffed potatoes go into the oven, this cheese and potato mixture will become soft, a little chewy and very, very tasty.
And now more about the resulting fillings. The proportions are “by eye”, it all depends on the size and quantity of potatoes.

Cheese cheese filling with herbs

Sheep or goat cheese
parsley
dill
freshly ground black pepper

It is better to take cheese that is quite salty. If it is lightly salted, the filling will have to be added. Grate the cheese and herbs on a coarse grater, add pepper and mix. Fill the potatoes very tightly (when heated, the amount of filling will decrease significantly) and bake under the grill for 7-10 minutes.

Chicken stuffing with spinach and cream

Boiled chicken (fillet, leg)
spinach leaves
onion
cream
butter
freshly ground black pepper
salt

Cut the onion into small cubes. Chicken meat cut into small pieces. Grind the spinach in a blender. Heat the butter in a frying pan and fry the onion until translucent. Add the chicken and spinach, simmer until the excess liquid has evaporated, add a little cream to the pan, not forgetting to pepper, mix and simmer for 5 minutes without a lid and stuff the potatoes. You can serve it this way, or you can bake the potatoes in the oven a little longer.

Mushroom filling

Fresh champignons
onion
butter
vegetable oil for frying
freshly ground black pepper
salt

Everything is very simple here: cut the mushrooms and onions into small cubes. Heat a mixture of vegetable and butter in a frying pan, fry the onions and mushrooms, add salt and pepper. We start and send stuffed potatoes briefly in the oven.

Vegetable filling

Bell pepper
1 large carrot
tomatoes
onion
garlic
parsley
vegetable oil for frying
salt
freshly ground black pepper

Scald the tomatoes with boiling water and remove the skin. Cut the vegetables into small cubes, chop the garlic and herbs. Heat the oil in a frying pan and fry the carrots, peppers and tomatoes over high heat for several minutes. Reduce heat, add garlic, herbs, salt and pepper, simmer a little more.
This vegetarian filling can be turned into meat by adding any minced meat or diced ham at the first stage.

Fish filling

Canned tuna in oil (or other canned fish)
boiled egg
green onions
salt
freshly ground black pepper

Finely chop the eggs or mash them with a fork. Add fish (if it is in large pieces, it also needs to be kneaded). Green onions cut into thin rings, mix everything, add salt and pepper. If the filling is a little dry, you can add a little canned fish oil.
This filling does not need to be baked in the oven; according to the plan, it should be cold salad on hot baked potatoes.
You guessed that this is only a small part of what you can come up with by studying the contents of the refrigerator, and you can mix the ingredients in a completely different way. In addition, all of the above fillings, except fish and feta cheese, can be sprinkled with grated cheese before baking, then the soft potato-cheese mass and delicious filling will be securely hidden under a crispy cheese crust.
Bon appetit!

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 stew, they make zrazy, cutlets, casseroles from it, and use it 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 also be the main dish for family lunch, And hot snack on the festive 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 stuff it 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 color 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. The resulting meat filling Stuff the potato boats and place them on a baking sheet with high sides so that they fit snugly together. 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. Ready stuffing season 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 10-15% fat, 50 g hard cheese, 2 tablespoons butter, salt, black ground pepper, 200 g 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 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, pour cold water and boil right in the peel 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 small quantity fry the onion in 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. Received minced vegetables Fill the boats, pour in sour cream, place tightly next to each other 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 oven, sprinkle the potato shells with cheese and bake for another 5 minutes.

Recipe 6. Potatoes baked with cheese and smoked chicken

Ingredients: 1 kg potatoes, 100 g hard cheese, 200 g fresh tomatoes, 1 smoked chicken leg(can be replaced smoked fish), sour cream, salt, pepper and fragrant herbs 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 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 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 of oregano, 3 tablespoons of olive oil, 1 teaspoon of cumin, salt, black pepper, 2 sprigs of basil.

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.

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 tempting golden crust, rub the boats olive oil, garlic, aromatic herbs, black pepper and other spices, and sprinkle with grated cheese on top.
Except classic fillers potatoes are stuffed with tuna, red fish, cottage cheese, shrimp, liver, 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.

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

Potatoes are used to make large quantities various dishes. Among them we can highlight stuffed vegetables, which turn out tasty, aromatic and satisfying. There are a large number of options for creating a dish and toppings for it. It is served as a snack or a full meal, depending on the nuances culinary process.

How to cook stuffed potatoes

To prepare tasty stuffed potatoes, you should choose large, unspoiled tubers, this will make it easier to make boats or cups out of them, and the filling will remain in place. Products for the “insides” of the dish are finely chopped, stewed, boiled or fried in advance. Stuffed potatoes are prepared using several methods:

Often, vegetables are boiled in their skins (in their skins) until semi-cooked or ready, and the skins are removed. Then cut each tuber in half or cut off its upper part, taking out the middle. The resulting baskets or cups can be filled with filling, baked in the oven, or simmered in a slow cooker or saucepan.
You can stuff it raw potatoes. It must be immediately cleaned, made into boats or cut into slices (plates) not completely, and then filled with vegetables, meat products. This dish is usually baked in the oven.

Stuffed potatoes in the oven

Number of servings: 7-8 persons.
Calorie content: 160 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: medium.

An easy, tasty and simple recipe for making dinner - potatoes stuffed in the oven. Raw peeled tubers, marinated in oil, are filled with minced pork and baked. The dish is complemented favorably juicy tomatoes And appetizing crust from cheese durum varieties(works well Russian cheese). The dish is served 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, ground black pepper;
fresh greens.

Cooking method:

Potatoes are peeled and washed.
The middle of each tuber is cut out (set aside).
The vegetables are placed in a deep bowl, poured with sunflower oil, salted, peppered, and sprinkled with chopped garlic. Mix everything well and marinate for about 20 minutes.
Diced onion and potato centers are ground in a blender or meat grinder.
The minced meat is combined with the resulting mixture and mixed thoroughly.
Potato cups are stuffed, then placed on a baking sheet lightly greased with vegetable oil. Small pieces of butter are placed on top.
The dish is baked for 40 minutes at 200°C.
The cheese is crushed on a coarse grater, the tomatoes are cut into rings.
Ready dinner Remove from the oven and place tomatoes and cheese on top.
The potatoes with the filling are baked for another 5 minutes until the cheese melts.

Stuffed potatoes in a slow cooker

Number of servings: 4 persons.
Calorie content: 179 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

If you need to prepare a nutritious fragrant lunch in a short period of time, stuffed potatoes in a slow cooker will become ideal option. The tubers turn out tender and soft, soaked meat juice. For this dish, minced chicken or turkey is used, as well as hard cheese and squash caviar(homemade or store-bought).

Ingredients:

tubers – 6 pcs.;
minced turkey – 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:

The potatoes are peeled and cut into halves. The core is removed from each.
The meat is fried in vegetable oil for about 7 minutes.
Finely chopped onions, caviar, and mayonnaise are added to the minced meat. The products are mixed and salted.
Potato baskets are filled with filling and placed in the multicooker bowl.
Grated cheese is poured on top.
The “Quenching” program is turned on for half an hour.
The second dish is served with sour cream and herbs.

Stuffed potatoes in a pan

Cooking time: 45 minutes.
Number of servings: 6 persons.
Calorie content: 110 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: easy.

Stuffed potatoes in a pan turn out very tasty, aromatic and nutritious. You can make dinner with any type of minced meat, add other vegetables, tomato paste, favorite spices and seasonings. It is better to choose large tubers to make stuffing them easier. The saucepan is often replaced with a stewpan or cauldron. All products must be prepared in advance to reduce cooking time.

Ingredients:

Ground beef– 350 g;
onions – 2 pcs.;
potatoes – 1 kg;
carrot – 1 pc.;
tomato paste– 1 tbsp. spoon;
garlic – 2 cloves;
salt pepper.

Cooking method:

The tubers are cleaned and cut crosswise.
The core is carefully removed from the halves using a knife.
One onion is finely chopped, mixed with meat. The products are salted, peppered and mixed well.
Potato boats are stuffed with the resulting filling and placed in a saucepan or stewpan.
Next they are filled hot water up to half.
The dish is brought to a boil and then cooked on low heat 20 minutes with the lid closed.
The second onion is cut into half rings, the carrot is grated.
The onion is slightly fried in vegetable oil, carrots are added to it. The vegetables are sautéed together for about 3 minutes.
Tomato paste is laid out on top, a little water and salt are added.
The mixture is poured stewed potatoes. The dish will be removed from the heat after 15 minutes.

Stuffed Potato Recipe

Number of servings: 10 persons.
Calorie content: 230 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: easy.

Another way to create delicious and simple dinner- recipe for making stuffed potatoes in a slow cooker. main feature This dish is versatile, it is a side dish and meat at the same time. Vegetables are maximally saturated with juices and acquire an incredibly appetizing aroma. Nutmeg will add piquancy to the stuffed tubers.

Ingredients:

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

Cooking method:

The ground meat is mixed with onion, cut into small cubes. Salt, pepper, sprinkle nutmeg.
The potatoes are peeled. A depression is carefully cut into each tuber and expanded in a circular motion. The walls and bottom of the vegetable should be moderately thin.
A small piece is cut off at the bottom of the potatoes to make the cups stable.
The tubers are filled with minced meat, which is compacted well.
A little vegetable oil is poured into the multicooker bowl. Stuffed vegetables are laid out in one layer, filled with water up to half.
The “Quenching” mode starts for 1 hour.
Stuffed potatoes are ready.

Potatoes stuffed with bacon

Cooking time: 1.5 hours.
Number of servings: 3-4 persons.
Calorie content: 202 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian, European.
Difficulty: easy.

If you want to cook something special for lunch or make interesting snack, then potatoes, stuffed with bacon, is perfect for these purposes. Fragrant, hearty dish with a delicious crispy crust will not leave anyone indifferent. If you follow exactly step by step recipe offered below, the treat will captivate you 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:

Preheat the oven to 200 degrees.
Rinse the main product well and dry with napkins.
Rub the peel with sunflower oil and salt.
Send the tubers to bake for 1.5 hours.
Cut the bacon into cubes and fry a little.
Cool the finished baked potatoes, divide them into halves with a knife, and remove the core.
Combine the pulp with bacon, butter and yolks, mix well.
Fill the boats, sprinkle with grated cheese.
Place the dish in the oven for 8-10 minutes.
Sprinkle with finely chopped dill.
Potatoes with filling are served hot.

Potato boats with filling

Cooking time: 1 hour 20 minutes.
Number of servings: 4 persons.
Calorie content: 350 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty: medium.

Potato boats with filling and bechamel sauce are suitable for an everyday family lunch or a good appetizer on a holiday table. Original dish distinguished by its exquisite taste qualities and an alluring aroma. The recipe uses chicken meat, vegetables and sauce ingredients. Surprise and delight your family and guests with a delicious culinary masterpiece.

Ingredients:

chicken fillet – 1 pc.;
potatoes - 6 tubers;
tomato – 1 pc.;
onion – 1 head;
salad pepper- 1 PC.;
green onions – 4 pcs.;
vegetable oil – 2 tbsp. l.;
cheese – 100 g;
fresh herbs - a bunch;
salt pepper.

For the bechamel sauce:

flour – 50 g;
milk – 750 ml;
butter – 40 g;
salt.

Cooking method:

The meat is boiled until done.
The potatoes are also boiled (along with the skins) and peeled.
The sauce is being prepared. Fry the flour a little in oil, add milk little by little (stirring constantly).
The tubers are cut lengthwise and boats are made from them.
Chicken, onion, bell pepper, tomato are finely chopped, salted and peppered.
Then these filling components are fried in vegetable oil for about 7 minutes. Greens and green onions are added to them. Everything gets mixed up.
The boats are filled with filling.
The sauce is poured onto a baking sheet and the potatoes are placed on top.
The dish is sprinkled with cheese and chopped herbs.
The boats are baked for 15-20 minutes at 180 degrees.

Stuffed potatoes in foil in the oven

Cooking time: 1 hour.
Number of servings: 2 persons.
Calorie content: 115 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty: easy.

A tasty, simple and nutritious dinner that is quickly made is the dream of many housewives. Among large quantity recipes for how to cook food, potatoes stuffed in foil stand out. The ingredients for the dish are almost always at hand; its creation takes little time and requires minimal effort. Vegetable salad or pickles are perfect as a side dish.

Ingredients:

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

Cooking method:

Wash the tubers well and boil.
Make garlic sauce: melt a little butter, combine with chopped garlic and chopped dill. Add salt and pepper. Place the mixture in the refrigerator.
Wrap the potatoes individually in food foil and bake in the oven or grill for 15 minutes.
Then cut it in half, cool, remove the pulp so that you get baskets.
Lubricate the grooves garlic sauce.
Cut the ham into cubes, mix with grated cheese and potato pulp.
Distribute the filling among the boats. Wrap each half again in foil and bake for 8 minutes at 180°C.

Potatoes stuffed with mushrooms

Cooking time: about 1 hour.
Number of servings: 5-6 persons.
Calorie content: 116 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Another interesting option for a family lunch or dinner - potatoes, stuffed with mushrooms. Fragrant, tender and very tasty dish leaves only positive impressions. IN this recipe are used fresh champignons(or any other mushrooms), large potatoes, hard cheese and heavy homemade cream. The oven is preheated to 180 degrees.

Ingredients:

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

Cooking method:

The champignons are cut into slices and fried in vegetable oil until the juice evaporates.
The tops of the tubers are cut off, the middle is removed, and the lower part is slightly trimmed for stability.
The potatoes are boiled for about 5 minutes. After cooling, it is greased with butter from the inside, filled with mushrooms, salted and peppered.
The baskets are laid out on a baking sheet, poured with cream and sprinkled with grated cheese.
The dish takes 30 minutes to prepare.

Stuffed potatoes with minced meat

Cooking time: 1 hour 20 minutes.
Number of servings: 4-5 persons.
Calorie content: 123 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty: easy.

Stuffed potatoes in the oven with minced meat is a simple but tasty dish. This delicious dinner is perfect for big family or a group of friends. No one will remain hungry, and the aftertaste will only please you. This recipe is unusual; the ingredients include not only meat and vegetables. 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:

Potato tubers are boiled, cooled and peeled.
They are cut lengthwise into 2 parts, the pulp is removed.
The meat is twisted in a meat grinder with onions.
Lentils are added to the minced meat, everything is mixed well.
The boats are filled with heaping filling and placed in a deep baking dish.
Tomato sauce mixed with water, this mixture is poured over the potatoes.
The dish is baked for 40 minutes at 200 degrees under a closed lid.

Potatoes stuffed with vegetables

Cooking time: 60 minutes.
Number of servings: 4-6 persons.
Calorie content: 78 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty: medium.

As a snack or on its own independent dish Potatoes stuffed with vegetables are great (recipe with photo). Vegetables should be medium in size or slightly smaller, ideally oblong in shape. In this case, they are maximally saturated with juices and aromas, becoming very tender and incredibly tasty. This recipe is low-calorie and 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;
greenery.

Cooking method:

Peel the vegetables, rinse and dry.
Cut them into cubes.
Grind the cheese using a grater.
Mix all ingredients in one container, add sour cream, salt, pepper, chopped herbs.
Remove the core of the potato and stuff it.
Place the stuffed vegetables in a saucepan, pour water to the middle.
Simmer over medium heat for half an hour.

Potatoes stuffed with meat

Cooking time: 60 minutes.
Number of servings: 8-10 persons.
Calorie content: 104 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Russian, European.
Difficulty: easy.

Potato, stuffed with meat, baked in the oven - it's incredible delicious treat will definitely decorate festive table. The housewife who decides to make it is guaranteed positive and enthusiastic reviews. For culinary masterpiece It’s worth buying fresh pork and village rich sour cream (can be replaced with cream). It is worth adding fragrant herbs and spices.

Ingredients:

main vegetable– 15 pcs.;
pork chop – 250 g;
sour cream – 50 g;
butter – 50 g;
onion – 1 pc.;
tomato paste – 1 tbsp. l.;
salt, black pepper;
Provencal herbs.

Cooking method:

The potatoes are peeled and the pulp is cut out to form cylinders.
Then it is boiled until half cooked (about 10 minutes).
Minced meat and onions are made. It is salted, peppered, and herbs are added to it.
The tubers are filled with filling and placed on a baking sheet in one layer.
Potatoes are poured with sauce: sour cream, tomato paste, melted butter and salt are combined.
The dish is baked for 30 minutes.

Potatoes stuffed with ham and cheese in the oven

Cooking time: 1 hour 30 minutes.
Number of servings: 4 persons.
Calorie content: 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 will get a surprisingly soft, tasty, aromatic and beautifully decorated dish. Ham gives it nutrition and sophistication, and cheese is responsible for its piquant flavor and appetizing taste. golden brown crust. The oven is immediately preheated to 250 degrees.

Ingredients:

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

Cooking method:

The tubers are boiled with the peel, cooled, and peeled.
Each is cut into two halves, and the pulp is removed from each.
The ham and onions are cut into small cubes, the greens are finely chopped, and the cheese is grated.
The ingredients are seasoned with sour cream, mixed, salted and seasoned.
The boats are stuffed.
Bake for about 30 minutes.

Potatoes stuffed with cheese

Cooking time: 2 hours.
Number of servings: 2-4 persons.
Calorie content: 174 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Russian, European.
Difficulty: easy.

Potatoes stuffed with cheese, baked in the oven - a delicious dish that can be prepared at home. Even novice cooks with minimal skills can do it, the main thing is to stick to the recipe. Fragrant, juicy pumps with juicy the most delicate filling will not leave anyone indifferent. They are served as a side dish or a separate second course.

Ingredients:

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

Cooking method:

Wash the tubers well and place on a baking sheet.
Bake in the oven (about an hour, until soft). Cool.
Cut the potatoes into halves, remove the center from each.
Place the pulp in a separate container. Combine with grated cheese (reserve a little), cream, milk and chopped herbs.
Beat the ingredients with a mixer, add salt and pepper to the mixture.
Stuff the boats tightly and sprinkle with the remaining cheese.
Bake the dish until an appetizing crust forms.

Potatoes stuffed with herring

Cooking time: 30-40 minutes.
Number of servings: 2 persons.
Calorie content: 153 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty: easy.

When you need to quickly come up with a snack for guests, you can make potatoes, stuffed with herring. The boats will decorate your holiday meal, and your friends will definitely ask you how to prepare such a delicious dish. In addition to the main ingredients (potatoes and herring), you will need high-fat homemade sour cream, hard cheese, a large onion and a little vegetable oil.

Ingredients:

herring fillet – 200 g;
potatoes – 4 pcs.;
sour cream – 30 g;
hard cheese – 40 g;
onion – 1 pc.;
sunflower oil – 30 ml.

Cooking method:

The main vegetable is peeled and boiled until tender.
Each tuber is cut into 2 parts, from which the pulp is removed.
Frying chopped onions in a frying pan.
The removed core and fish are finely chopped, combined with onion and sour cream.
The boats are filled with the resulting mixture and sprinkled with grated cheese.
The appetizer is baked for 15 minutes at 180 degrees.

Stuffing for stuffed potatoes

Potatoes can be stuffed with absolutely any ingredients, depending on personal preference. Sometimes they remain in the refrigerator different products, especially after the holidays, they are great for filling. The minced meat in potatoes can be vegetable, meat, fish; hot or cold filling is used. 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 pepper, zucchini and so on).

Video: baked potatoes with bacon and mushrooms

Stuffed potatoes in the oven reduce cooking time hearty dinner or lunch, because the recipe already combines both the main dish and a side dish. Minced meat or mushrooms are most often used as a filling, but today we offer another, not so common, but no less tasty option. Stuffing potato boats smoked chicken, fresh tomatoes, dill and cheese. As a result, we will get a nice and very delicious dish, which is worthy even 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 cloves;
mayonnaise, salt, pepper - to taste.

First of all, wash the potatoes thoroughly. Without peeling the skins, fill the tubers with water and boil at low boil until fully cooked. In the meantime, we are working on the components of the filling - after removing any possible bones and removing the skin, we cut the chicken meat into medium-sized cubes and transfer it to a deep bowl.
We wash and wipe the tomatoes. After removing the stalk, finely chop the juicy fruit and place it on the chicken.
Chop clean and dry dill with a knife and add to the bowl. Grate the cheese into small shavings, but do not mix with the rest of the ingredients, but set aside.
Drain the liquid, cool, and then peel the finished potatoes. Cut each potato lengthwise into two equal parts. Using a teaspoon, make a well in each half, scooping out the vegetable pulp. As a result, we get some kind of “boats”.
Add the remaining potato pulp to the rest of the filling ingredients. Sprinkle these ingredients with salt/pepper according to personal taste. Season with mayonnaise mixed with peeled garlic cloves and passed through a press.
We generously fill our potato halves with the resulting salad, and then place them on a baking sheet lined with parchment.
Top with potato boats filled with small cheese shavings. We send the blanks into the oven, which is hot by then. Since all the ingredients are already ready, bake the potatoes for a short time - as soon as the cheese melts and lightly browns, remove the baking sheet from the oven. We maintain the temperature at 180 degrees.
Serve the potatoes warm. Can be added to the hearty light dish vegetable salad and/or greens.

Delicious and juicy stuffed potatoes in the oven are ready! Enjoy your meal!