Stuffed baked potatoes. Baked potatoes with different fillings

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

Ask why?

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

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

How delicious to bake potatoes?

There are a lot of recipes for baking tubers in the oven, fire, 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.

Potato wrapped in foil

To taste, potatoes baked in the oven in foil, more than any other, resemble a delicacy cooked on charcoal. Unlike simple baking, these potatoes stay juicy, soft and crumbly.

Actions in order:

We prepare the vegetable - since the potato baked in foil is eaten with the skin, it must be carefully selected and washed. There should be no flaws or stains on the surface. Young potatoes are delicious in the oven. We choose approximately the same nodules of medium size.
We wipe the dry washed potatoes with a napkin, make a shallow cruciform incision on the upper part and put a piece of butter.
Wrap in foil and seal tightly.
In an oven preheated to 200 degrees, put the blanks on a sheet and bake for 40 minutes.
We unfold the foil, add a dish and serve.

We will flavor the finished dish delicious sauce based on sour cream, mayonnaise, yogurt. To do this, squeeze 3 cloves of garlic, finely chop dill, parsley, basil, whatever you prefer yourself. We fill everything with the base. Ready potatoes unfold from foil, cut along the center along, put the sauce inside.

Baked potatoes taste better immediately after cooking. But in foil, it will retain heat and freshness for some time. Then it can be heated in the microwave (without foil) or in a pan.

This dish is served as a side dish for salads. fresh vegetables. An indispensable source trace elements and vitamins in the spring lies in this familiar product.

Stuffed in foil

In the prepared tubers we make a deep incision and put the filling into it. We wrap everything in foil like in a bag. Bake a little longer than usual.

Stuffed potatoes baked in the oven are cooked with fillings that you can cook yourself:

Fried mushrooms. For the filling, you can take champignons, oyster mushrooms, mushrooms. For 3-4 servings, you will need 200 g of mushrooms, 1 onion, vegetable oil. Mushrooms cut into cubes, fry in a pan. Finely chop the onion and add to the mushrooms. Fry everything until fully prepared, salt, pepper.
Mix cheese with chopped slices of sweet pepper.

with bacon

I am sure that potatoes baked in the oven with bacon (photo) will become crown recipe in your family. Any of her members can cook it to feed or just please the rest.

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

Let's start cooking:

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

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

What if we add cheese?

Cooking potatoes baked in the oven with cheese (photo) is also quick and easy. This is a complete meal on its own. It is unusually delicate in taste, if it is also flavored with sauce and herbs.

To prepare two servings, a minimum of products is required:

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

Wash two large tubers, clean and cut across 2/3. The thickness of the plates is 5 mm. It turns out "accordion".
Cut the parmesan and butter into slices, put them into the potato cuts. On a baking sheet, bake the dish for 45 minutes in a hot oven.
Then you need to water almost ready meal cream and sprinkle with shavings of hard cheese. To melt it, put 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 perform.
It is necessary 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 circles. The plates should be approximately the same size and thickness.
Step 2 - deep pan grease with vegetable oil, lay the potatoes in layers. Salt, pepper and pour over each layer with cream. Put the pieces of butter on top.
Step 3 - bake in the oven at a temperature of 200 degrees for 30-40 minutes. Take out of the oven, serve to the table, sprinkled with herbs. This dish is well eaten both on its own and as a side dish for fish or meat. Potatoes in cream delicate taste, you can add onion rings to each layer of potatoes. From this, her taste will only benefit.

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

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

Baked potatoes with different fillings

This is probably the most popular recipe baked potatoes.

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

But delicious potatoes can be cooked at home. To do this, you need to choose large, even potatoes, prepare them as described above, wipe with sunflower oil and bake in foil as a whole. Next, you need to make a deep incision along the tuber, without completely removing the foil, and carefully remove the flesh with a spoon with sharp edges. In a separate container, mash it with a crush and mix with large quantity grated cheese and butter. This must be done quickly before the potatoes are cold. Then put the resulting puree back into the potato, crush 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 only be put on top of the mashed potatoes, but mixed with it, and then filled with potato boats with the resulting mixture. Everything in this dish is edible up to the skin of the vegetable.

Filling options:

mushroom- you need champignons, parsley, hard cheese, a little vegetable oil and sour cream.
Cut mushrooms into thin slices, combine with chopped garlic. Put everything in a hot pan, 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 mix. Keep on fire for another 3-4 minutes.

Potatoes with mushrooms - excellent dish in post

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

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

Cauliflower and bacon- Ingredients:
- 0.5 kg of cabbage;
- Non-burning mustard to taste;
- 60 g of bacon;
- 100 g of feather onions;
- 1 large bell pepper;
- 1/3 cup sour cream from the refrigerator.
Boil cabbage florets in salted water for a few minutes. Throw in a colander to glass the water and cool the cabbage. 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. The next bookmark is onions and cabbage, fry for another 3-4 minutes on low heat. All ingredients must be well combined. Lastly, we send sour cream, mustard and spices to the pan. Boil the filling for 5 minutes.

Broccoli and Celery Stuffing- prepare a small head of broccoli, celery stalk, green onion feathers, grated cheese and spices.
We prepare the filling as follows:
Rinse the vegetables, boil a little in salted water. Drain them in a colander to drain the water. Then grind them in a blender in a puree, and add sour cream and grated cheese. Cut the onion with a knife, add to the vegetable gruel, salt and pepper it.
Smoked fish filling- hot smoked mackerel is suitable. It will need 300 g. Also cook 1 boiled egg, onion, if necessary - a little salt (salted fish!), 1/3 cup sour cream.
Work progress:
Remove the fish from the bones, knead with a fork. We add to it mashed potatoes, sour cream, grated egg. We fill warm potato boats with the resulting filling.
The democratic technique of filling baked potatoes with “what is” fillings makes it the most popular dish.

The basis is a healthy and satisfying baked potato that is always delicious on its own. And if you add it with your favorite and always available products, you will get a lot of pleasure from food!

Stuffed baked potatoes

Baked potatoes with fillings Potato-party... Yes, perhaps, this is how you can call these spontaneous gatherings with friends who organized themselves. It turned out to be a great idea for a friendly meeting. The hostess does not need to rush like crazy between the stove and the refrigerator, trying to quickly build something festive and elegant, because in this format of the party, everyone takes part in the cooking process. Step one - send the potatoes to the oven. Stage two - we pull 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 favorite option, tasty potato It turns out also diverse, everyone is full and satisfied. In addition, this is being prepared stuffed potatoes very fast.
How to make potatoes:
These potatoes have a secret that is not visible in the photographs. I baked it interesting recipe that my friend shared with me.

Cooking potatoes in the oven begins with the fact that they must be thoroughly washed with a brush and dried. Pierce each potato several times with a knife, then grate with salt, lightly grease with vegetable oil and wrap in foil. Preheat the oven to t 200 * C., put the potatoes on a baking sheet or on a wire rack and bake from 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, 15 minutes before readiness, the foil must be unfolded. You can bake under the grill, then the crust will be generally fantastic.
When the baked potato is ready, take it out of the oven, unwrap it and let it cool slightly. Cut off the tops about a quarter in height. Using a spoon, carefully remove part of the core, leaving the “walls” half a centimeter thick. Grind the extracted potato gut. Grate cheese on fine grater, mix with warm potatoes, add butter and mix well until the mixture is homogeneous. Stuff the potatoes about halfway, tamping the mass tightly. And already on top of it lay out the main filling.
When the stuffed potatoes go into the oven, this cheese-potato mixture will become soft, a little viscous and very, very tasty.
And now more about the resulting fillings. Proportions - "by eye", it all depends on the size and number of potatoes.

Bryndza stuffing with herbs

Sheep or goat cheese
parsley
dill
freshly ground black pepper

Bryndza is better to take quite salty. If it is lightly salted, the filling will have to be salted. We rub the cheese on a coarse grater, greens, add pepper and mix. We stuff the potatoes very tightly (when heated, the amount of stuffing will decrease significantly) and bake under the grill for 7-10 minutes

Chicken Stuffing with Spinach and Cream

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

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

Mushroom stuffing

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

Everything is quite simple here: cut mushrooms and onions into small cubes. In a frying pan, heat a mixture of vegetable and butter, fry the onion 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. We cut the vegetables into small cubes, chop the garlic and herbs. In a frying pan, heat the oil and fry the carrots, peppers and tomatoes over high heat for several minutes. Reduce the 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 stuffing

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

Finely chop the eggs or mash with a fork. Add fish (if it is large pieces, it also needs to be kneaded). green onion cut into thin rings, mix everything, add salt and pepper. If the filling is dry, you can add a little oil from canned fish.
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 for fish and cheese, can be sprinkled with grated cheese before baking, then soft potato-cheese mass and delicious stuffing will be safely hidden under a crispy cheese crust.
Enjoy your meal!

Elegant baskets with a crispy tempting crust and juicy stuffing... Baked stuffed potatoes in the oven - one of the most delicious and beautiful potato dishes!

Potato is a versatile vegetable. It is fried, stewed, baked, boiled in a peel, added to almost all soups, vegetable stews, make zrazy, cutlets, casseroles from it, use it as a filling for pies.

But there is one dish from this vegetable, which turns out to be especially tasty and elegant! It's stuffed potatoes. It can also be the main dish for family dinner, and hot snack on the holiday table.

Ways to cook stuffed potatoes

There are many ways to cook stuffed potatoes.

Traditionally, the tubers are boiled in their uniforms until cooked or half cooked, then peeled, cut in half, the middle is taken out with a spoon, and the resulting baskets are filled with stuffing and baked in the oven. The most popular options are minced meat, cheese, bacon, sour cream, mushrooms.
Can be stuffed and raw tubers. They are washed, cleaned, formed into boats, stuffed and cooked in the oven with water or sauce. And so that the potatoes in the oven do not dry out, turn out tasty and ruddy, it is recommended to put a little bacon or butter in the filling.
For those who do not count calories, the following option is suitable: potato boats are first fried until golden brown in a pan, and then stuffed and baked in the oven.

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

8 recipes for making stuffed potatoes

Recipe 1. Potatoes stuffed with minced meat

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

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

Recipe 2. Potatoes stuffed with fragrant herbs

Ingredients: 7 large potatoes, 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 1/2 teaspoon dried tarragon, salt and pepper to taste.

Wash the potatoes thoroughly, dry them, brush each tuber with a small amount of butter, pierce with a fork in several places, put on a baking sheet and put in an oven preheated to 180 ° for 1 hour. Cut the baked potatoes lengthwise and carefully, trying not to damage the peel, remove the pulp from each. In a bowl, mix the potato pulp with the rest of the cream, chives, parsley, tarragon, and butter (set aside 1 tablespoon of butter). Stuff the potato baskets with the resulting fragrant mixture, put a piece of the remaining oil on each and brown on the grill.

Recipe 3. Potato baked with mushrooms and tomatoes

Ingredients: 6 large potato tubers, 200 g mushrooms (mushrooms, 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 skins" until half cooked. Drain the water, and when the tubers have cooled, cut each lengthwise into two parts, carefully remove the center with a spoon, forming boats. If using frozen mushrooms, thaw them first and drain excess liquid. Peel the mushrooms, rinse well and cut into small pieces. Peel the onion, rinse and chop finely. Wash the tomatoes, make cross-shaped cuts on top, pour boiling water over them, and then dip them in ice water for half a minute. After that, carefully remove the skin and chop finely. Rinse greens, dry and chop. Coarsely grate the cheese. Chop the potato cores as well. Lightly brown the onions in a pan with a little vegetable oil, then send the mushrooms to it, mix and cook until the moisture has completely evaporated. Remove the pan from the heat, and when the mushrooms have cooled down a bit, add the prepared tomatoes, potatoes, herbs, salt, black pepper and other seasonings to taste. Ready stuffing season with sour cream and stuff potato baskets with it. Grease a form with high sides with butter or cover with foil, put the potatoes close to each other and put in the oven, preheated to 180 °, for 20-25 minutes. Remove the baking sheet 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, black ground pepper, 200 g of champignons, parsley and dill.

Clean the liver from the duct and films, cut into pieces, pour milk and leave for 2 hours. Wash the potatoes, peel them, cut off the top and bottom (for stability). To give the vegetables the shape of a barrel, you can trim the sides a little more. Then boil the potatoes until half cooked in salted water (about 10 minutes), cool and remove the centers from the vegetables with a spoon. Finely chop the onion. Dry the liver and fry in vegetable oil. Add the onion and keep the pan on the heat for a little while until the onion is browned. Then puree the liver with onions in a blender or pass through a meat grinder twice. Salt and pepper the filling to taste, stuff the potato baskets with it and place on a baking sheet with high sides close to each other. Pour in the broth and put 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 mushrooms into small slices, chop the onion and fry everything together in butter. Add flour, pepper and salt to the mushroom fry, pour over sour cream and simmer until desired density. Sprinkle the sauce with herbs. Serve potato baskets with mushroom gravy.

Recipe 5. Potatoes stuffed with vegetables

Ingredients: 6 large potatoes, 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.

Put the clean potatoes in a saucepan, pour cold water and boil directly in the peel until half cooked. When the potatoes have cooled, remove the skin from it, cut each tuber lengthwise into 2 parts and carefully cut out the middle with a spoon to make boats. Peel the onion, rinse and chop finely. Washed and dried dill also finely chop. Peel the carrots, wash and grate coarsely. Finely chop the potato pulp. In a frying pan a small amount sauté the onion in oil until translucent. Add grated carrots to it and fry everything together until a beautiful golden color. Send chopped dill, chopped potatoes, canned corn, salt, pepper and other spices that you like. received minced vegetable fill the boats, pour sour cream over them, put them tightly together on a greased (butter or vegetable) baking sheet with high sides and place in an oven preheated to 180 ° for 20 minutes. While the stuffed potatoes are cooking, grate the cheese coarsely. Take the tray out of oven, sprinkle the potato baskets 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 uniforms” in salted water until tender, cool, peel, cut each tuber in half lengthwise, remove the pulp with a teaspoon, forming boats. Potato cores, chicken and tomatoes cut into cubes. Fragrant herbs (you can take dill, parsley, rosemary) finely chop. Mix chicken, potatoes, tomato, herbs, add salt, pepper, sour cream, mix. Finely grate the cheese. Stuff the potato baskets with the prepared stuffing, sprinkle with cheese on top and place in an oven preheated to 180 ° until the cheese is melted.

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 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 middles and, for stability, cut off the “bottom” of the potato cups a little. Mix cottage cheese with cheese, eggs, flour, salt a little. Put the finished filling in potato boats, put 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 potatoes, 200 g courgettes 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 potatoes in salted water along with bay leaf and cumin. Cut 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, take out the cores with a spoon to make boats. Fill them with stuffing and lay them tightly to each other on a baking sheet greased with the remaining oil. Bake for 10 minutes at 200°. Serve garnished with basil leaves.

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

For stuffing, it is better to use varieties with yellow flesh. It is desirable to take large potatoes: it is convenient to form boats from it, and the filling from such baskets does not fall out.
To make the stuffed potatoes juicy and tasty, you can pour sauce over it before baking - creamy (fry flour in butter, add cream and stew a little over low heat), vegetable (fry onions and then stew with carrots and tomatoes), tomato, sour cream , dairy.
For a seductive golden crust, the boats are rubbed olive oil, garlic, fragrant 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 to be tasty, satisfying and fragrant!
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. Hearty, spicy, easy to prepare, it will delight potato lovers with its festive look and amazing aroma. Elegant baskets with juicy stuffing hidden under appetizing golden crust- both adults and children will like this dish. Simple, delicious and original! Enjoy your meal!

Large quantities are made from potatoes various dishes. Among them are stuffed vegetables, which are tasty, fragrant and satisfying. There are a large number of options for creating a dish and toppings for it. It is served as an appetizer or a full meal, depending on the nuances. culinary process.

How to cook stuffed potatoes

To cook stuffed potatoes deliciously, you should choose large, unspoiled tubers, so it will be more convenient 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 in advance, boiled or fried. Stuffed potatoes are prepared in several ways:

Often, vegetables are boiled in their skins (in their skins) to a half-finished or ready-made state, and the skin is removed. Then cut each tuber in half or cut off its upper part, taking out the middle. It remains to fill the resulting baskets or cups with stuffing, bake in the oven, stew in a slow cooker or saucepan.
Can be stuffed 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 mostly 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.

A light, 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 complements favorably juicy tomatoes and appetizing crust cheese durum varieties(good fit Russian cheese). The dish is served at the table with a salad of fresh vegetables and herbs.

Ingredients:

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

Cooking method:

Potatoes are peeled and washed.
The middle is cut out of each tuber (set aside).
Vegetables are laid out in a deep bowl, poured with sunflower oil, salted, peppered, sprinkled with chopped garlic. Everything is well mixed, marinated for about 20 minutes.
Onion, chopped into cubes, and potato cores are ground in a blender or meat grinder.
Minced meat is combined with the resulting mixture, thoroughly mixed.
Potato cups are stuffed, then laid out on a baking sheet, slightly greased with vegetable oil. Small pieces of butter are placed on top.
The dish is baked for 40 minutes at 200°C.
Cheese is crushed on a coarse grater, tomatoes are cut into rings.
Ready dinner is taken out of the oven, tomatoes and cheese are laid out on top.
The stuffed potatoes are baked for another 5 minutes, until the cheese is melted.

Stuffed potatoes in a slow cooker

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, then the stuffed potatoes in the slow cooker will become ideal option. The tubers are tender and soft, soaked meat juice. For this dish, minced chicken or turkey is used, as well as hard cheese and squash caviar(home or shop).

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:

Potatoes are peeled, cut into halves. The core is taken out of each.
The meat is fried in vegetable oil for about 7 minutes.
Finely chopped onions, caviar, mayonnaise are laid out to the minced meat. Products are mixed and salted.
Potato baskets are filled with stuffing, placed in a multicooker bowl.
Grated cheese is sprinkled on top.
The program "Extinguishing" is turned on for half an hour.
The second course is served with sour cream and herbs.

Stuffed potatoes in a bowl

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

Very tasty, fragrant and nutritious stuffed potatoes in a saucepan. You can make dinner with any kind of minced meat, add other vegetables, tomato paste, your favorite spices and seasonings. It is better to choose large tubers so that it is more convenient to stuff them. The pan is often replaced with a saucepan or a 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. a spoon;
garlic - 2 teeth;
salt pepper.

Cooking method:

The tubers are peeled, cut across.
The core is carefully removed from the halves with 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, laid out in a saucepan or stewpan.
Next, they pour hot water up to half.
The dish is brought to a boil, and then cooked for small fire 20 minutes with closed lid.
The second onion is cut into half rings, the carrot is rubbed on a grater.
Onions are fried a little 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

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

Another way to create delicious and a simple dinner- a recipe for cooking stuffed potatoes in a slow cooker. main feature this dish is versatility, 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 stuffed tubers.

Ingredients:

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

Cooking method:

The ground meat is mixed with onion, cut into small cubes. Salt, pepper, sprinkle nutmeg.
Potatoes are peeled. A recess is carefully cut out in each tuber, which expands 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 potato to make the cups stable.
The tubers are filled with minced meat, which is well compacted.
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 "Extinguishing" mode starts for 1 hour.
Stuffed potatoes are ready.

Bacon stuffed potatoes

Cooking time: 1.5 hours.
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 well suited for these purposes. fragrant, hearty meal with a delicious crispy crust will not leave anyone indifferent. If you follow exactly step by step recipe offered below, then the treat will conquer from the first bite.

Ingredients:

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

Cooking method:

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

Stuffed Potato Boats

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

Potato boats with stuffing and bechamel sauce are suitable for an everyday family dinner or will be a good snack on a festive table. original dish distinguished by exquisite palatability and enticing aroma. The recipe uses chicken meat, vegetables and ingredients for the sauce. Surprise and delight your family and guests with an appetizing culinary masterpiece.

Ingredients:

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

For the bechamel sauce:

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

Cooking method:

The meat is boiled until tender.
The potatoes are also boiled (together with the peel), peeled.
The sauce is being prepared. The flour is fried a little in butter, milk is gradually introduced (stirring constantly).
The tubers are cut lengthwise, boats are made from them.
Chicken, onion, bell pepper, tomato finely chopped, salted, peppered.
Then these components of the filling are fried in vegetable oil for about 7 minutes. Greens and green onion feathers are added to them. Everything is mixed up.
The boats are filled with stuffing.
Sauce is poured onto a baking sheet, potatoes are laid out on top.
The dish is sprinkled with cheese, chopped herbs.
The boats are baked for 15-20 minutes at 180 degrees.

Stuffed potatoes in foil in the oven

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

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

Ingredients:

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

Cooking method:

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

Potato stuffed with mushrooms

Cooking time: about 1 hour.
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. Aromatic, tender and very tasty dish leaves only positive impressions. AT 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:

Mushrooms are cut into slices, fried in vegetable oil until the juice evaporates.
The tops are cut off the tubers, the middle is taken out, and the lower part is slightly trimmed for stability.
The potatoes are boiled for about 5 minutes. After cooling, it is smeared with butter from the inside, stuffed with mushrooms, salted, peppered.
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. This recipe is unusual, among the ingredients are not only meat and vegetables. Lentils are added to minced meat, which makes the dish special and more nutritious.

Ingredients:

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

Cooking method:

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

Potato stuffed with vegetables

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

As an appetizer or on its own self-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, aromas, become very tender and insanely tasty. This recipe is low-calorie, it will be appreciated by people on a diet.

Ingredients:

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

Cooking method:

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

Meat stuffed potatoes

Cooking time: 60 minutes.
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 tasty treat will surely decorate festive table. The hostess who decides to make it is guaranteed positive and rave reviews. For culinary masterpiece it is worth buying fresh pork and rustic fat sour cream (can be replaced with cream). It is worth adding fragrant herbs, spices.

Ingredients:

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

Cooking method:

The potato is peeled, the pulp is cut out of it so that cylinders are obtained.
Then it is boiled until half cooked (about 10 minutes).
Minced meat is made with onions. Salted, peppered, herbs are added to it.
The tubers are filled with stuffing, laid out 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.

Oven stuffed potatoes with ham and cheese

Cooking time: 1 hour 30 minutes.
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, fragrant and beautifully decorated dish. Ham gives it nutrition and sophistication, and cheese is responsible for a spicy flavor and mouth-watering taste. golden brown. The oven heats up immediately to 250 degrees.

Ingredients:

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

Cooking method:

Tubers are boiled with peel, cooled, peeled.
Each is cut into two halves, the pulp is taken out of each.
Ham and onion are cut into small cubes, the greens are finely chopped, the cheese is chopped with a grater.
The components are seasoned with sour cream, mixed, salted, seasoned.
The boats are stuffed.
Bake for about 30 minutes.

Potato stuffed with cheese

Cooking time: 2 hours.
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 you can cook 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 stuffing no one will be left 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 onion - a handful;
butter - 70 g;
salt pepper.

Cooking method:

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

Potato stuffed with herring

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

When you need to quickly figure out a snack for guests, you can make potatoes, stuffed with herring. The boats will decorate the festive meal, and friends will definitely ask how to cook such a yummy. In addition to the main components (potatoes and herring), you will need fatty 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, boiled until tender.
Each tuber is cut into 2 parts, from which the pulp is removed.
Chopped onions are fried in a frying pan.
The removed core and fish are finely chopped, combined with onions and sour cream.
The boats are filled with the resulting mixture, sprinkled with grated cheese.
The appetizer is baked for 15 minutes at 180 degrees.

Filling for stuffed potatoes

Potatoes can be stuffed with absolutely any ingredients, depending on personal preferences. Sometimes left in the fridge different products, especially after the holidays, they are great for stuffing. 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 stuffing(tomatoes, Bell pepper, zucchini and so on).

Video: potatoes baked with bacon and mushrooms

Stuffed potatoes in the oven save time on cooking hearty dinner or lunch, because the recipe already combines both the main course and the side dish. As a filling, minced meat or mushrooms are most often used, but today we offer another, not so common, but no less delicious option. Stuffing Potato Boats smoked chicken, fresh tomatoes, dill and cheese. As a result, we get a nice and very appetizing dish which is even worthy festive feast!

Ingredients:

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

First of all, wash the potatoes thoroughly. Without peeling the peel, fill the tubers with water and boil at a low boil until fully cooked. In the meantime, we are engaged in the components of the filling - removing possible bones and removing the skin, cut the chicken meat into medium-sized cubes and transfer to a deep bowl.
We wash the tomatoes, wipe. After removing the stalk, finely chop the juicy fruit and spread it to the chicken.
We chop clean and dry dill with a knife, add to the bowl. We rub the cheese with small chips, 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. With the help of a teaspoon, we form a recess in each half, removing the vegetable pulp. As a result, we get a kind of "boat".
Add the remaining potato pulp to the rest of the filling. Sprinkle these ingredients with salt/pepper according to personal taste. Season with mayonnaise mixed with garlic cloves peeled and passed through a press.
We generously fill our potato halves with the resulting salad, after which we place them on a baking sheet, sent with parchment.
Sprinkle potato boats stuffed with small cheese chips on top. We send the blanks to the oven that was hot by that time. Since all the components are already ready, we bake the potatoes for a short time - as soon as the cheese is melted and lightly browned, we take the baking sheet out of the oven. We maintain the temperature at 180 degrees.
Serve potatoes warm. You can add hearty light dish vegetable salad and/or greens.

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