Stuffed potato recipe. Stuffed potatoes in the oven

1 recipe.

Ingredients:
8 large potatoes,
200 gr. ham,
150 grams of hard cheese,
a glass of sour cream of any fat content,
1/2 onion,
1/2 bunch of dill and 1/2 bunch of parsley,
salt and ground pepper taste.

Preparation:
Wash the potatoes well and boil them in their skins, then cool and peel them.

Then cut each potato in half lengthwise and carefully remove the pulp from the center with a spoon. Finely chop the ham, selected potato centers and onions, grate the cheese on a coarse grater, and finely chop the greens. Mix all this, season with sour cream, salt and pepper to taste. Then we put this mass into each potato “boat”.

Place all this beauty in the oven at 220-250C and bake for about 30 minutes. These “boats” made from jacket potatoes are served both hot and cold.

2 recipe.

Ingredients:
1 kg potatoes
200 g minced meat
100-150 grams of chicken meat
300 g set of frozen vegetables (broccoli, green beans, leeks, mushrooms)
100 g cheese
1 onion
Mayonnaise

Recipe for stuffed potatoes:
First, large potatoes must be peeled, divided in half and the core removed with a knife, then placed in round shape On the sides. Finely chop the onion and combine with the minced meat. Add salt, pepper, a spoonful of mayonnaise and a spoonful of butter. Make small balls from the minced meat and cover the potatoes.

Combine frozen vegetables with potatoes taken out from the middle of the potato. Next, add 2 tablespoons of mayonnaise, 1 tablespoon of butter, salt and pepper, and place in the middle of the mold. You can add some meat to the sides of the pan. Bake for approximately 50 minutes in an oven preheated to 180 degrees. Remove, sprinkle with cheese and cook for another 10 minutes in the oven.

3 recipe.

Ingredients:

4 large potatoes
- 400 g champignons
- 1 onion
- 100 g butter
- 1/2 tablespoon flour
- 250 ml cream
- salt pepper
- 100 g grated cheese

Preparation:

1. Wash the potato tubers thoroughly, but do not peel them. Cut each potato lengthwise into 2 equal parts.
2. Then carefully, using a dessert spoon, scrape out the potato pulp. We need a kind of potato boat with sides no more than 5-7 mm thick.
3. The resulting potato boats put in cold water so that the potatoes do not turn black and give off excess starch.
4. In the meantime, let's deal with the remaining ingredients. Melt in a frying pan butter, let's put our champignons in it.
5. Simmer the mushrooms over moderate heat for about 5-7 minutes, then add the finely chopped onion to them.
6. Simmer the mushrooms and onions for another 5-7 minutes over medium heat, then add flour to the pan. 7. Mix quickly until the mixture thickens.
8. After mixing the flour thoroughly, add cream or sour cream to the pan. Salt, pepper and simmer for another 3-4 minutes until the cream (or sour cream) thickens. Remove from heat.
9. Place our potato boats in a heat-resistant and lightly oiled dish, put a small piece of butter in each boat, as well as a little salt and pepper. 10. Fill the boats with mushroom filling.
11. Place our potato boats in the oven, preheated to 180-200 degrees.
12. Bake the julienne in potatoes for 15 minutes, then sprinkle each boat with grated cheese to form a kind of cheese cap. Place back in the oven and bake for another 15 minutes until done.
13. As soon as the potatoes are covered with a golden crust on all sides, the dish is ready.
14. Before serving, you can pour a little melted butter on each potato.

4 recipe.

Ingredients:
1 kg potatoes
1 smoked leg (or any smoked meat)
200 g tomatoes
50 g cheese
greenery
mayonnaise
salt
pepper

Preparation:
Boil the potatoes (without peeling) in salted water until tender.
Then cool the potatoes and peel them.
Cut lengthwise into two halves.
Make a hole with a teaspoon and scoop out the pulp.
Cut the potato pulp into cubes.
Trim the meat from the leg and cut it into cubes.
Finely chop the greens.
Cut the tomatoes into cubes.
Mix potato pulp, meat, tomatoes, herbs.
Add a little salt and pepper, add mayonnaise, mix well.
Grate the cheese on a fine grater.
Stuff the potatoes with the resulting mixture.
Sprinkle the potatoes with cheese and place in the oven.
Bake at 180 degrees until the cheese is browned.

5 recipe.

We will need:
Potatoes – 10 medium-sized pieces.
Smoked chicken legs – 2 pcs.
Eggs – 2 pcs.
Sweet pepper – 1 pc.
Onions – 1 pc.
Greens – 1 branch
Tomatoes – 2 pcs.
Salt and pepper to taste
Vegetable oil – 1 tbsp.

Cooking method:

First we take the potatoes, they need to be cleaned well. Wash, add salt and steam.
Set the multicooker to steam mode for 25 minutes, that's enough.
While the potatoes are cooking, let's start preparing the filling for them.
Separate the smoked chicken from the skin and bones and cut into small cubes.
Boil the eggs, peel them and cut them into small pieces. Vegetables: tomatoes, onions and bell pepper Wash, finely chop the onions and tomatoes, first remove the stems and seeds from the pepper.
The potatoes are ready, do not touch them for 5 minutes, let them cool a little.
Now cut each potato into 2 equal parts and carefully remove the middle with a teaspoon, as if making boats.
We will need the cut out centers of the potatoes; we will cut them finely, like the vegetables above.
Mix all the vegetables in one bowl, add the greens, chop them finely, season with mayonnaise.
Mix everything well.
Grate the cheese on a coarse grater.
Now you can stuff the potatoes with the filling. Grease the multicooker bowl with vegetable oil.
And now, after stuffing each potato, we immediately send it to the slow cooker.
Sprinkle the tops of the stuffed potatoes with grated cheese.
Multicooker in baking mode for 30 minutes.
At the end of the regime, place the potatoes on a plate and decorate with herbs.
Very fragrant and hearty dish ready, bon appetit!

6 recipe.

You will need:

Potatoes - 1 kg
minced meat - 300 gr
onions - 2 pcs medium
carrots - 100 gr
tomato paste - 1 tbsp
garlic
vegetable oil

How to cook:

We select potatoes of the same size. Cut out the middle of it (this can be done using a knife and a teaspoon). We cut off the bottom of the potatoes a little so that they are stable in the frying pan (or saucepan).

Prepare the potatoes by cutting out the center

The main thing in stuffed potatoes is the taste of the inside. Therefore, we put in the minced meat: salt, pepper, garlic and onion (pre-chopped or very finely chopped) and stuff the potatoes.

Place tightly in the pan. Fill halfway with salted water and cook until half cooked.
At this time, prepare the gravy. Sauté the onions and carrots (in vegetable oil), adding tomato paste, a little water and salt at the end.

Half finished stuffed potatoes add gravy and simmer until done.
Serve the stuffed potatoes with gravy and chopped herbs.

For everyone who loves baked stuffed potatoes(with cheese, salad, herbs), like in Kroshka Potatoes, only tastier.

We have collected recipes for potato fillings. Do you think I spend a lot of time on such beauty and deliciousness? Not at all. I bake potatoes in the microwave and only 4 minutes!

At one time I ordered a bag for baking potatoes from America (I waited 3 weeks), and now this product can be purchased in Russia. For only 360 rubles! Below I will give coordinates where you can order.

So, toppings for baked potatoes. Recipes for 4 potatoes (large). We bake the potatoes in the oven (in foil), boil them in their skins or bake them in a special bag for baking potatoes for just 4 minutes in the microwave. You will get 8 servings.

Single scenario:

• cut potatoes in half
• remove the potato pulp from the middle, forming potato boats like this
• lubricate hot potatoes butter
• Mash the potato pulp into a puree, prepare the filling and mix with the pulp
• stuff the potatoes with minced meat and serve

1. Potatoes stuffed with mushrooms and sour cream.

You will need: Onions 2 pcs., 150g. fresh or frozen mushrooms (champignons, honey mushrooms or any Forest mushrooms), sour cream 2 table. spoons, hard cheese 70g.

Fry the onion with vegetable oil. Add mushrooms to the onions and fry in a frying pan until tender, mix with sour cream and salt to taste. Next, mix the mushrooms in sour cream with the potato pulp. Stuff the potato halves and sprinkle with grated cheese.

2. Potatoes stuffed with smoked fish.

You will need: hot smoked fish (mackerel, for example) - 250g, large onion 1 pc., boiled egg (hard-boiled) 1 pc., 2 tbsp. sour cream. Salt - carefully, to taste.

Separate the fish from the bones and mash with a fork. Finely chop the egg and mix with sour cream, fish and potato pulp. Place the filling into potato boats.

3. Baked potatoes stuffed with crab sticks.

You will need: crab sticks or crab meat 200g, mayonnaise 2 table. spoons, 4 hard-boiled eggs, fresh herbs(dill, green onions), hard or semi-hard cheese 100g.

Here you need to mix everything with the potato pulp, including grated cheese. Place the stuffed potatoes in the oven (1800) for 10 minutes or in the microwave for 3 minutes.

Baking bag for potatoes microwave oven and Potato Express oven for 360 rubles!

you can purchase here (click on the picture):

You will need 4. Baked potatoes stuffed with ham and pickled cucumbers.

: ham 200g, mayonnaise 2 table. spoons, fresh herbs (parsley, green onions), pickled cucumbers (finely chopped) 2 pcs., hard or semi-hard cheese 100g.

You will need 5. Baked potatoes stuffed with chicken breast and mushrooms. : fried chicken breast or smoked chicken

200g, mayonnaise 2 tables. spoons, fresh herbs (parsley, dill), champignon mushrooms (fry until tender with vegetable oil) 150g, pickled cucumbers (finely chopped) 2 pcs., hard or semi-hard cheese 100g.

You will need: boiled or fried sausages 3 pcs., sour cream 2 table. spoons, mustard 1 teaspoon, fresh herbs (dill, parsley, green onions - what to eat), hard or semi-hard cheese 100g.

7. Baked potatoes with meat and eggplant.

You will need: stew pork or beef 150g, ketchup 2 table. spoons, sour cream 2 table. spoons, fresh herbs (parsley, green onions), 1/2 eggplant, 1 onion, hard or semi-hard cheese 100g.

Sometimes I have meat left over after dinner, there’s not enough for everyone the next day, so I use it in the filling. Finely chop the onion and eggplant and fry together for about 5 minutes. Chop the greens and pickled cucumbers and mix everything with the potato pulp.

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

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

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

Potatoes with minced meat

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

Ingredients:

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

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

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

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

Potato boats with minced meat and cheese

Potato boats with minced meat and cheese

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

Ingredients:

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

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

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

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

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

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

Stuffed jacket potatoes

Jacket potatoes

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

Ingredients:

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

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

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

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

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

Stuffed potatoes in tomato sauce

Stuffed potatoes in tomato sauce

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

Ingredients:

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

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

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

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

Potatoes with minced meat in a slow cooker

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

Ingredients:

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

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

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

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

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

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

Italian style potatoes

Very tasty dish in Mediterranean style. Fresh tomatoes add extra juiciness.

Ingredients:

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

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

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

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

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

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 cook stuffed potatoes deliciously, 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:

1. 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.
2. 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 a delicious cheese crust durum varieties(works well Russian cheese). The dish is served with a salad of fresh vegetables and greenery.

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:

1. Potatoes are peeled and washed.
2. The middle of each tuber is cut out (set aside).
3. 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.
4. Diced onion and potato centers are ground in a blender or meat grinder.
5. The minced meat is combined with the resulting mixture and mixed thoroughly.
6. The potato cups are stuffed, then placed on a baking sheet lightly greased with vegetable oil. Small pieces of butter are placed on top.
7. The dish is baked for 40 minutes at 200°C.
8. The cheese is crushed on a coarse grater, the tomatoes are cut into rings.
9. The finished dinner is taken out of the oven, tomatoes and cheese are laid out on top.
10. 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, flavorful lunch in a short period of time, then stuffed potatoes in a slow cooker will be an ideal option. The tubers turn out tender and soft, soaked in 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:

1. The potatoes are peeled and cut into halves. The core is removed from each.
2. The meat is fried in vegetable oil for about 7 minutes.
3. Finely chopped onion, caviar, and mayonnaise are added to the minced meat. The products are mixed and salted.
4. Potato baskets are filled with filling and placed in the multicooker bowl.
5. Grated cheese is poured on top.
6. The “Quenching” program is turned on for half an hour.
7. 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:

1. The tubers are cleaned and cut crosswise.
2. The core is carefully removed from the halves using a knife.
3. One onion is finely chopped, mixed with meat. The products are salted, peppered and mixed well.
4. Potato boats are stuffed with the resulting filling and placed in a saucepan or stewpan.
5. Next they are filled hot water up to half.
6. The dish is brought to a boil, and then cooked over low heat for 20 minutes with the lid closed.
7. The second onion is cut into half rings, the carrot is grated.
8. The onion is slightly fried in vegetable oil, carrots are added to it. The vegetables are sautéed together for about 3 minutes.
9. Tomato paste is laid out on top, a little water and salt are added.
10. 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 a delicious and simple dinner is a 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:

1. The ground meat is mixed with onion, cut into small cubes. Salt, pepper, sprinkle nutmeg.
2. 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.
3. A small piece is cut off at the bottom of the potatoes to make the cups stable.
4. The tubers are filled with minced meat, which is compacted well.
5. A little vegetable oil is poured into the multicooker bowl. Stuffed vegetables are laid out in one layer, filled with water up to half.
6. The “Quenching” mode starts for 1 hour.
7. 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 an interesting snack, then potatoes stuffed with bacon are perfect for these purposes. A fragrant, satisfying 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:

1. Preheat the oven to 200 degrees.
2. Rinse the main product well and dry with napkins.
3. Rub the peel with sunflower oil and salt.
4. Send the tubers to bake for 1.5 hours.
5. Cut the bacon into cubes and fry a little.
6. Ready baked potato Cool, divide into halves with a knife, remove the core.
7. Combine the pulp with bacon, butter and yolks, mix well.
8. Fill the boats, sprinkle with grated cheese.
9. Place the dish in the oven for 8-10 minutes.
10. Sprinkle with finely chopped dill.
11. 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 everyday family lunch or will be a good appetizer on the 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:

1. The meat is boiled until done.
2. The potatoes are also boiled (along with the skins) and peeled.
3. The sauce is being prepared. Fry the flour a little in oil, add milk little by little (stirring constantly).
4. The tubers are cut lengthwise and boats are made from them.
5. Chicken, onion, bell pepper, tomato are finely chopped, salted and peppered.
6. 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.
7. The boats are filled with filling.
8. The sauce is poured onto a baking sheet and the potatoes are placed on top.
9. The dish is sprinkled with cheese and chopped herbs.
10. 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 the large number of recipes for cooking, 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. Perfect as a side dish vegetable salad or pickles.

Ingredients:

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

Cooking method:

1. Wash the tubers well and boil.
2. Make garlic sauce: melt a little butter, combine with chopped garlic and chopped dill. Add salt and pepper. Place the mixture in the refrigerator.
3. Wrap the potatoes individually in food foil and bake in the oven or grill for 15 minutes.
4. Then cut it in half, cool, remove the pulp so that you get baskets.
5. Lubricate the grooves garlic sauce.
6. Cut the ham into cubes, mix with grated cheese and potato pulp.
7. 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 is potatoes, stuffed with mushrooms. A 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 homemade heavy 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:

1. The champignons are cut into slices and fried in vegetable oil until the juice evaporates.
2. The tops of the tubers are cut off, the middle is removed, and the lower part is slightly trimmed for stability.
3. The potatoes are boiled for about 5 minutes. After cooling, it is greased with butter from the inside, filled with mushrooms, salted and peppered.
4. The baskets are laid out on a baking sheet, poured with cream and sprinkled with grated cheese.
5. 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 a large family or 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;
• onion- 1 PC.,
• salt.

Cooking method:

1. Potato tubers are boiled, cooled and peeled.
2. They are cut lengthwise into 2 parts, the pulp is removed.
3. The meat is twisted in a meat grinder with onions.
4. Lentils are added to the minced meat, everything is mixed well.
5. The boats are filled with heaping filling and placed in a deep baking dish.
6. Tomato sauce mixed with water, this mixture is poured over the potatoes.
7. 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.

Potatoes stuffed with vegetables are great as an appetizer or a separate dish on their own (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:

1. Peel the vegetables, rinse and dry.
2. Cut them into cubes.
3. Grind the cheese using a grater.
4. Mix all ingredients in one container, add sour cream, salt, pepper, chopped herbs.
5. Remove the core of the potato and stuff it.
6. Place the stuffed vegetables in a saucepan, pour water to the middle.
7. 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.

Potatoes stuffed with meat, baked in the oven - 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:

1. The potatoes are peeled and the pulp is cut out to form cylinders.
2. Then it is boiled until half cooked (about 10 minutes).
3. Minced meat and onions are made. It is salted, peppered, and herbs are added to it.
4. The tubers are filled with filling and placed on a baking sheet in one layer.
5. Potatoes are poured with sauce: sour cream, tomato paste, melted butter and salt are combined.
6. 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.

An easy to prepare, satisfying second course - 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 nutritional value 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:

1. The tubers are boiled with the peel, cooled, and peeled.
2. Each is cut into two halves, and the pulp is removed from each.
3. The ham and onions are cut into small cubes, the greens are finely chopped, and the cheese is grated.
4. The ingredients are seasoned with sour cream, mixed, salted and seasoned.
5. The boats are stuffed.
6. 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 boats 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:

1. Wash the tubers well and place on a baking sheet.
2. Bake in the oven (about an hour, until soft). Cool.
3. Cut the potatoes into halves and remove the center from each.
4. Place the pulp in a separate container. Combine with grated cheese (reserve a little), cream, milk and chopped herbs.
5. Beat the ingredients with a mixer, add salt and pepper to the mixture.
6. Stuff the boats tightly and sprinkle with the remaining cheese.
7. 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:

1. The main vegetable is peeled and boiled until tender.
2. Each tuber is cut into 2 parts, from which the pulp is removed.
3. Frying chopped onions in a frying pan.
4. The removed core and fish are finely chopped, combined with onion and sour cream.
5. The boats are filled with the resulting mixture and sprinkled with grated cheese.
6. 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;
• minced pork, beef, 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

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Servings: 8 pcs.
Cooking time: 1 hour 15 minutes.

Recipe Description

Stuffed potatoes in the oven are a very simple dish. At the same time, there is no more perfect snack recipe for a friendly party or family gathering than baked potatoes, stuffed with meat with sweet peppers and onions, baked with cheese.

The new harvest potatoes are so large, soft and sweet that you just want to bake them in the oven. And sweet peppers are perfect for the filling. For this recipe, you can use lean pork, like mine, or you can - chicken fillet or . That is, meat that is easily baked.

My favorite cheeses are mozzarella or suluguni, but in general, any hard cheese will do. You can have spicy varieties - if you like them.

To cook stuffed potatoes in the oven, you need:

• 4 large soft potatoes;
• 3 tbsp. spoons of vegetable oil;
• salt and ground black pepper - to taste;
• 1 large onion;
• 2 sweet bell peppers (red and green);
• 300 g lean pork (chicken, turkey);
• 1 teaspoon dried oregano;
• 150 g cheese (mozzarella, suluguni);
• 1 tbsp. spoon of chopped greens (for serving).

Cooking step by step:

Preheat the oven to 200 degrees Celsius. Wash large oval potatoes thoroughly, wipe with a napkin, and then generously grease with vegetable oil. Sprinkle the potatoes with salt and then pierce them with a fork in many places. Place the potatoes on a baking sheet, then bake until the skins are crisp and the potatoes are tender, about 1 hour.

Meanwhile, prepare the filling: Heat the remaining vegetable oil in a large skillet over medium heat. Add the onion and bell pepper, cut into strips, salt and pepper, and then cook, stirring often, until softened, about 5 minutes.

Add pork (or chicken fillet), cut into small pieces, and add salt.

Season everything with oregano and ground pepper.

Cook, stirring frequently, until the meat loses its red color and is almost cooked through, 5 to 7 minutes on average.

When the potatoes are ready, remove them from the oven and let them sit on the baking sheet for about 10 minutes so that they cool slightly but are still quite soft.

When the potatoes are cool enough, cut each potato in half lengthwise.

Using a small spoon, scoop out the pulp from each potato half, leaving a “cup” with a wall thickness of about 5-7 mm. Place potato “cups” on a baking sheet.

Fill each of them with the prepared filling of meat, onions and sweet peppers.

Grate the cheese onto coarse grater, and then spoon a little onto each potato on top of the filling.