What is most often served as a side dish, both at the New Year's table and on ordinary days? That's right, these are potatoes. It can be in the form of a puree, it can be simply boiled whole, or it can be in pieces. But don’t forget, this vegetable also turns out delicious in the oven. And if you bake it in its uniform, then such a side dish can safely be called healthy, which is especially true among the abundance of New Year's mayonnaise salads on the festive table. So, as a side dish, we prepare potatoes baked in their jackets with cheese, sour cream and garlic.
Ingredients
- unpeeled potatoes - approximately 12-13 pcs.
- hard cheese – 30 g
- fat sour cream - 2 tablespoons
- garlic – 2 large cloves
- greens (you can use frozen) – 2 tablespoons
- butter – 20 g + for greasing the pan
- salt, a pinch of red pepper, red sweet paprika or other spices as desired
Preparation
1. Wash the potatoes thoroughly without cutting off the skin. If necessary, scrub the tubers with a brush or kitchen sponge. We cut out the “eyes” and damaged areas. Try to choose it about the same size. Place the prepared potatoes in a saucepan, add salt (add as much as you add during normal cooking), add water, and place on the stove.
2. Bring to almost readiness. If the tip of the knife easily passes through the pulp, it means the tubers are cooked. Drain the water and let the jacket potatoes cool. During this time, in a separate bowl, mix finely grated cheese, herbs, pressed garlic, salt, red pepper, paprika and sour cream.
3. You should get a non-liquid spicy-aromatic mass.
Preheat the oven to 200 degrees. Without sparing, grease the mold with butter. We make cross-shaped cuts in the middle of the potatoes, crush them with a spoon in the same place, turning them into dents for the sour cream-cheese-garlic mass. Transfer the potatoes into the mold.
Step 1: Prepare and bake the potatoes.
First of all, turn on and preheat the oven. up to 200 degrees Celsius. After this, using a kitchen brush, thoroughly rinse the potatoes under cold running water.Then we wipe it dry with paper kitchen towels, rub it with coarse rock salt, place it on the bottom of a non-stick baking sheet and prick the tubers in several places with a toothpick so that the skin does not burst during cooking. 5-6 punctures on all sides will be enough.
After some time, place the baking sheet in the preheated oven on the middle rack and bake the potatoes for about one to one and a half hours.
Step 2: prepare the ingredients for the filling.
We don’t waste time, we make the first preparation for the filling. Cut off the paraffin crust from the hard cheese and grate it on a medium or fine grater directly into a deep plate.
Next, peel the garlic and remove the roots from the green onions. Rinse the vegetables under cold running water and dry with paper kitchen towels.
Then place the onion on a cutting board and finely chop. Squeeze the garlic cloves through a press into a small bowl and place on the kitchen table the remaining ingredients that will be needed to prepare the filling.
Step 3: Prepare the Baked Potatoes.
When the potatoes are baked, use oven mitts to move the baking sheet from the oven to the countertop. Then fold a kitchen towel in 2 - 3 layers, carefully place one hot root vegetable on it and cut it into 2 equal parts.
Next, using a tablespoon, remove a little or all of the pulp from each potato half, being careful not to touch the peel of the vegetable. Then we place the resulting potato pockets on a baking sheet and prepare the rest in the same way.
Step 4: prepare the filling.
We transfer the potato pulp into a deep bowl, put sour cream and butter in there and mash these products with a masher until the consistency of mashed potatoes, possibly with small lumps.
Then add half the grated cheese, green onions, all the chopped garlic, and salt and ground black pepper to the resulting mixture. Mix everything again until smooth and proceed to the next step.
Step 5: bring the dish to full readiness.
Fill the potato pockets with the resulting filling, sprinkle each with 2 - 3 pinches of chopped cheese and put them in a hot oven again, but this time for 8 – 10 minutes.
After the required time has passed, we put the same oven mitts on our hands, take the finished dish out of the oven, place it on the countertop and, using a kitchen spatula, place it on plates at the rate of 2 potato halves per person. Then sprinkle each serving with the remaining green onions and serve the food to the table.
Step 6: serve jacket potatoes with cheese and garlic.
Jacket potatoes with cheese and garlic are served hot as a second main course. Before this, each serving of this dish can be sprinkled with chopped dill, cilantro, parsley or green onions.
Also very often, potatoes are poured with melted butter or regular vegetable oil. This delicacy can be complemented with a salad of fresh vegetables or served as a side dish for meat, fish, poultry and game dishes. Enjoy!
Bon appetit!
If desired, you can add finely chopped fried bacon, pieces of stewed or fried meat, ham or other sausages to the filling;
Sour cream can be replaced with mayonnaise or homemade cream;
The set of spices can be supplemented with such spices as white allspice, dried basil, marjoram, savory, oregano, red pepper, paprika;
You can put any hard crushed cheese into the filling.
Description
Potatoes baked in their jackets- This is a very satisfying dish, and also very simple and quick to prepare. You can feed it, for example, to a group of friends who suddenly came to visit. This dish is not only a wonderful treat, it can also be used in your everyday diet.
We will fill the potatoes with bacon and sour cream, although you can easily replace these ingredients with any others. So, for example, you can make a vegetable filling or add another type of meat to it, or use a “meat mix”, or maybe you prefer mushrooms... In general, it’s a matter of your taste and nothing more!
Preparing baked potatoes in their jackets is very, very simple, as we said earlier. After studying this recipe with photos, you will see this for yourself.
So, let's start the cooking process!
Ingredients
-
(4 pcs.) -
(4 cloves) -
(100 g) -
(2 tbsp) -
(4 slices) -
(200 g) -
(to taste) -
(to taste) -
(to taste) -
(to taste)
Cooking steps
The first thing we will do is turn on the oven and preheat it to one hundred and eighty degrees.
While the oven is heating up, let's make the potatoes. We will wash it very well in water and dry it. Then rub it with olive oil and salt, after which we put it in the oven to bake for an hour and a half.
* It is dry potatoes that will acquire a golden crispy crust when baked, so do not neglect the process of drying the vegetable after washing!
We will divide the garlic into cloves, but we will not peel them. Place the slices of this vegetable in foil, add salt and pepper. After this, pour a tablespoon of olive oil over the garlic, and also add a little butter to it.
We wrap the foil in a little bag and put it in the oven with the potatoes half an hour before they are ready.
Now it's the bacon's turn. We will chop it finely and fry in a frying pan until a light bronze crust forms.
Remove the baked potatoes from the oven and let them cool slightly. Then cut lengthwise into two halves, and then scoop out the pulp from each of them with a spoon. (just be very careful not to damage the peel).
Now let's start making the filling. For this we need previously baked garlic. We will peel it and put it in a bowl. Then we’ll add some oil (olive) and sour cream there. Then add fried bacon, almost all the grated cheese (except for five tablespoons), and finely chopped herbs to the bowl. Then mix all the contents very well, just be careful!
We fill the potato halves with the minced meat obtained in the previous step and place them on a baking sheet, which we then put in the oven. (we will turn it on in grill mode).
By the way, before sending the potatoes into the oven, we will sprinkle them with the remaining grated cheese, and also place a small cube of frozen butter on each half.
Our potatoes should be kept under the grill for about 7-10 minutes.
As soon as the potatoes are browned, they can be served. In this case, you can sprinkle the dish with olive oil and decorate it with sprigs of herbs (but this is at your discretion).
Bon appetit!!!
For those who are bored with regular baked potatoes in the oven, we suggest diversifying them with filling in a very original way: first bake them in their skins in foil, and then season them with a piece of butter and fill them with filling.
The filling options can be very different, depending on your taste: fish, meat, cheese-garlic, mushroom. Potatoes go great with each of them. I suggest trying the mushroom filling with the addition of cheese and garlic. The result is an incredibly aromatic and very, very tasty baked jacket potato with filling.
Ingredients
- large potatoes – 5 pcs. (or by the number of eaters);
- butter – 50-70 g;
- foil
- For the filling:
- mushrooms (chopped champignons, frozen) – 300 g;
- onion – 1 small head;
- garlic – 2-3 cloves;
- semi-hard/hard cheese – 70-100 g;
- salt and seasonings - to taste;
- green.
How to cook baked jacket potatoes in the oven with mushroom filling
We select fairly large potatoes of approximately the same size, wash them thoroughly using a brush. Then dry and wrap each one separately in foil. Wrap as tightly as possible.
Place the potatoes on a baking sheet. Load the pan into the preheated oven and bake until done. Baking temperature: 200-220 degrees. Baking time depends on the size of the potatoes, as a rule, it is 50-70 minutes. Readiness is determined simply: we pierce the potatoes with a knife directly through the foil; if the knife goes in easily, everything is ready.
While the potatoes are in the oven, let's prepare the filling for them. Peel the onion and finely chop it. We defrost the mushrooms, wash them, and place them in a colander to get rid of excess liquid. Cut especially large pieces into smaller pieces. At first it may seem like there are too many mushrooms, but after defrosting (and then frying) their volume will decrease significantly.
Peel and chop the garlic using a grater or press. Grate the cheese on a coarse grater.
When the mushrooms and onions are fried, add garlic and cheese to them, season to taste with salt, pepper and seasonings. Turn off the stove and quickly mix the filling. Ready.
The baked potato is ready in the oven, remove it from the oven. Carefully and deeply, but not completely, cut each potato crosswise. Open the foil and lightly press the potatoes so that they too “open up”.
Place a piece of butter (about 1 tsp) into the resulting cavity, add a little salt and mash the potatoes with a fork.
Place 1-2 tbsp on top of the mashed potatoes. l. mushroom filling.
Sprinkle with a small amount of chopped herbs and serve.
These baked potatoes are served with the filling hot and directly in the foil in which they were baked in the oven - it’s more convenient to eat and looks quite impressive.
Bon appetit!
Main ingredients: Potatoes, Garlic, Cheese
- an ingenious dish that can be an ideal breakfast, lunch or dinner, it is a great addition to a picnic, a wonderful main course on a holiday table, and also a delicious everyday side dish. Its delightful aroma and divine taste will conquer your loved ones from the first bite!
Ingredients for making jacket potatoes with cheese and garlic:
- Potatoes 8 medium tubers (1 kilogram)
- Hard cheese “Cheddar” 100–150 grams
- Garlic 3–5 cloves
- Sour cream 3-4 tablespoons
- Butter 20–30 grams
- Green onions (dill, parsley, cilantro) to taste and desire
- Salt to taste
- Ground black pepper to taste
Products not suitable? Choose a similar recipe from others!
Oven, Kitchen brush, Tablespoon, Non-stick baking sheet, Wooden or plastic toothpick, Kitchen knife - 2 pieces, Cutting board - 1 - 2 pieces, Grater, Paper kitchen towels, Garlic press, Deep plate, Small bowl, Oven mitts, Cookware towel, Mashed potato masher, Kitchen spatula, Plate
Cooking jacket potatoes with cheese and garlic:
First of all, turn on and preheat the oven. up to 200 degrees Celsius. After this, using a kitchen brush, thoroughly rinse the potatoes under cold running water.
We don’t waste time, we make the first preparation for the filling. Cut off the paraffin crust from the hard cheese and grate it on a medium or fine grater directly into a deep plate.
When the potatoes are baked, use oven mitts to move the baking sheet from the oven to the countertop. Then fold a kitchen towel in 2 - 3 layers, carefully place one hot root vegetable on it and cut it into 2 equal parts.
Next, using a tablespoon, remove a little or all of the pulp from each potato half, being careful not to touch the peel of the vegetable. Then we place the resulting potato pockets on a baking sheet and prepare the rest in the same way.
We transfer the potato pulp into a deep bowl, put sour cream and butter in there and mash these products with a masher until the consistency of mashed potatoes, possibly with small lumps.
Fill the potato pockets with the resulting filling, sprinkle each with 2 - 3 pinches of chopped cheese and put them in a hot oven again, but this time for 8 – 10 minutes.
Step 6: serve jacket potatoes with cheese and garlic.
Jacket potatoes with cheese and garlic are served hot as a second main course. Before this, each serving of this dish can be sprinkled with chopped dill, cilantro, parsley or green onions.
Also very often, potatoes are poured with melted butter or regular vegetable oil. This delicacy can be complemented with a salad of fresh vegetables or served as a side dish for meat, fish, poultry and game dishes. Enjoy!
If desired, you can add finely chopped fried bacon, pieces of stewed or fried meat, ham or other sausages to the filling;
Sour cream can be replaced with mayonnaise or homemade cream;
The set of spices can be supplemented with such spices as white allspice, dried basil, marjoram, savory, oregano, red pepper, paprika;
