Potatoes are a very tasty and nutritious vegetable that can serve not only as an independent dish, but also appetizingly complement a variety of dishes and dishes of any national cuisine.
In addition, potatoes can be served at the table in any form - fried, boiled, stewed, baked.
Therefore, in spite of everything, this vegetable will always look quite tempting, piquant and occupy a worthy place among the other ingredients that make up the most delicious dishes prepared by a real gourmet or just a man.
Stuffed potatoes in the oven - the general principles of making this delicious dish
In order to learn correctly, which means that it’s tasty to cook such a dish as stuffed potatoes in an oven, you need to know and rely on some nuances and general principles of cooking this dish:
• You can stuff potatoes with any components, at your own discretion and taste.
• For stuffing, it is better to pick up large-sized potatoes, in order to avoid stuffing out of it.
• When stuffing raw potatoes in its filling, before you send the dish to the oven, you need to add small pieces of bacon to prevent it from drying out.
• It is better to stuff potatoes with young, wormhole-free flaws.
• For greater softness and juiciness, stuffed potatoes are better to boil or bake in advance using a variety of sauces and gravy.
Stuffed potatoes in the oven - exquisite recipes and features of making such an attractive dish
Recipe 1. Stuffed potatoes in the oven called “Italian masterpiece”
Ingredients:
• Potato (large size) - 4 pcs.
• Pork (lean) - 200 gr.
• Cheese (hard) - 150 gr.
• Onion.
• Vegetable oil). • Zucchini (or other vegetables).
• Pepper, salt - at will.
Cooking Method:
First you need to boil the potatoes in lightly salted water until almost ready. Drain the water and cool the potatoes.
Peel the onion and finely chop with a knife. Cut the pork flesh into small pieces, then salt and pepper them on both sides.
In a frying pan in hot oil you need to fry the pieces of pork with onions until golden brown. And then turn off the fire and leave the components prepared in this way, for 10-15 minutes more unopened.
You can also add the following vegetables to the roast for greater satiety and to the meat with onions:
Bulgarian pepper, tomatoes, eggplants, zucchini, zucchini.
When the potatoes have cooled, it is necessary to cut it into two parts, carefully remove the core with a spoon and stuff it with meat, onions (vegetables).
Put a grated cheese on top of a hill made of filling and send the dish prepared in this way into the oven, preheated to 180 degrees for 15-20 minutes.
Stuffed potatoes, decorated with sprigs of greens perfectly, will complement a variety of sauces and gravy.
Recipe 2. Stuffed potatoes in the oven with mushrooms
Ingredients:
• Potatoes (large) - 6 pcs.
• Mushrooms - 200 gr.
• Onion - 2 pcs.
• Cheese (hard) - 150 gr.
• Tomatoes - 2 pcs.
• Sour cream - 1 tbsp.
• Vegetable oil.
• Greens (fresh).
• Salt, pepper, seasonings - according to taste.
Cooking Method:
Potatoes need to be well washed and cooked in uniform until half ready. Drain, cool potatoes and cut into halves. Remove the middle of the spoon, thus forming a kind of boat.
Mushrooms need to be washed, cleaned and cut into small plates.
Important! If frozen mushrooms, then they need to be thawed in advance and completely drain the water.
Onions need to be cleaned, washed and finely chopped. Tomatoes wash, incise and rinse with boiling water, and then immersed in cool water. After removing the skin and chop the tomatoes. Greens need to wash, dry and cut. And grate the cheese using a large grater. Then fry the onion in a hot oil in a frying pan, lightly add it, browning, add mushrooms and mix both components. Thus, you need to cook onions with mushrooms until the moisture is completely evaporated.
After the mushrooms and onions have cooled down, add tomatoes, potatoes (cores), herbs, salt, pepper (black) and seasonings to your own taste.
Prepared in this way, the filling must be seasoned with sour cream and stuffed with the available potato boats.
For further preparation, you need to use a form with high sides, greased with butter or bacon. Put the potatoes in a mold tightly to each other and put in the oven for 25-30 minutes. About 10 minutes before cooking, remove the potato boats from the oven, sprinkle them with grated cheese and send them back, to bake.
Cooked stuffed potatoes can be served with vegetables.
Recipe 3. Stuffed potatoes in the oven with cheese and cheese
Ingredients:
• Potatoes (large) - 8 tubers.
• Eggs (chicken) 2 pcs.
• Cottage cheese - 200 gr.
• Sheep cheese - 100 gr.
• Butter - 30 gr.
• Sour cream - 100 ml.
• Flour - 1 spoon (without a slide).
• Tomato - 1 pc.
• Meat broth.
• Greenery.
• Salt.
Cooking Method:
Potatoes need to be washed and peeled. Next, you need to boil it to half-cooked in meat, already salty broth. Then cut the tubers into two halves and clean out the middle with a teaspoon. Then for better stability it is necessary to cut the bottom of the halves of potatoes.
Curd mash with cheese, eggs and flour, lightly salted all the ingredients. Put the ready stuffing in the potato cups and pour sour cream. Then send stuffed potatoes in the oven, heated to 190 degrees for 20-30 minutes.
Ready dish decorate with greens and tomato slices.
Recipe 4. Stuffed potatoes in the oven with vegetables
Ingredients: • Potatoes - 5 tubers.
• Cheese (hard) -100 gr.
• Carrot - 2 pcs.
• Onions - 2 pcs.
• Corn (in canned food) - 1 bank.
• Sour cream - 150 gr.
• Greenery.
• Spices, salt, seasonings.
Cooking Method:
Potatoes should be boiled in their uniform slightly salted with water. Cool potatoes, cut in half and remove the middle of a teaspoon.
Carrots need to be washed, peeled and cut into small cubes, chop the onion with ringlets. Next, fry carrots and onions in a pan in oil until golden in color and put into a clean cup.
Add corn without liquid in the fryer, put the middlings of potatoes, chopped greens, salt and pepper and mix everything.
Potato boats need to be filled with stuffing and sprinkled with grated cheese. The bottom of the pan should be covered with foil, potatoes should be placed on it and baked for 15-20 minutes, depending on the size of the tubers of this vegetable.
Spicy dish, it is recommended to serve hot.
Recipe 5. Stuffed potatoes (supplemented with beef brains)
Ingredients:
• Potatoes - 8 pcs.
• Brains (beef) - 0.30 gr.
• Oil (vegetable) - 150 ml.
• Crackers (breading) - 60 gr.
• Butter (butter) - 60 gr.
• Sour cream - 60 gr.
• Greenery.
• Salt, pepper.
Cooking Method:
Wash the potatoes thoroughly and boil right in the skin until half cooked. Then cool the potatoes, divide into two halves, remove the middle with a teaspoon and fill them with brains prepared as follows:
• Brains clean and wash.
• On melted butter with the addition of herbs (for example, with dill), you need brains sprinkled with breadcrumbs, lightly salt and pepper and stew well.
• Remove the prepared filling from the pan and cool slightly.
Next, stuff the potatoes with brains, put them in a frying pan, pour a little with a mixture of vegetable oil, water with salt, black pepper and sour cream and put them in the oven for 15 to 20 minutes.
Recipe 6. Stuffed potatoes in the oven (stuffed with minced meat and garlic)
Ingredients:
• Minced meat.
• Potatoes - 5 pcs.
• Pepper (sweet) - 3 pcs.
• Bulbs - 2pcs.
• Carrot - 2pcs.
• Garlic - 2 cloves.
• Greenery.
• Lavrushka 2-3 pcs.
• Hops suneli.
• Pepper hot.
• Salt.
• Tomato paste - 1 tbsp. spoon.
• Sugar.
• Butter.
Cooking Method:
Slice the flesh (pork and beef) together with onions, garlic and half a carrot mince with the addition of greens to the minced meat.
Then mince the pepper, salt to supply with spices and mix thoroughly. Cut the middle of the potatoes with a teaspoon and cut off the bottom with a knife for greater stability.
Potatoes must be filled with minced meat. Separately, in a cauldron, heat up vegetable oil and fry onions and carrots on it, adding garlic, pepper, salt and spices to the roast.
Tomato paste must be diluted with water, mixed with a teaspoon of sugar, garlic, spices, and stew frying for 5 minutes.
Next, in a cauldron for frying, set the stuffed potatoes closer to each other, add some water and send the dish to the oven.
The finished dish can be sprinkled with fresh herbs.
Recipe 7. Stuffed potatoes in the oven called “Surprise”
Ingredients:
• Potatoes - 6 pcs.
• Bacon - 150 gr.
• Rosemary.
• Artichokes (frozen) - 100 gr.
• Tomatoes (dried) - 4 pcs.
• Olives - 20 pcs.
• Nutmeg.
• Salt, pepper - to taste.
• Rosemary, sage, thyme.
Cooking Method:
Peel the potatoes and boil until half ready. Cut the lid off each potato with a knife. Using a knife to remove the middle of the potato. A little salt ingredient.
Then chop the potato middles or grate. Olives (olives), chop tomatoes.
In a heated olive oil, using a frying pan, fry the artichokes, garlic, and then add water and stew until ready. Then chop the artichokes. Next, combine all the components of the filling, add herbs to it, pepper, salt and mix. For more piquancy, you can add a little nutmeg to the filling.
Potatoes stuff and cover the lids. Then you need to wrap each potato with bacon and place the bottom of the refractory cutter with sprigs of rosemary and put prepared “surprises” on them.
Then the potatoes must be baked in the oven at 200 degrees for half an hour.
Prepared in this way, potato surprises ideally complement a variety of sauces and gravies.
Stuffed potatoes in the oven - small tricks and useful tips
• In order for potatoes to turn out crumbly and tasty, it is more expedient to select varieties of yellow color for this dish.
• To obtain a golden color and an appetizing crust, potatoes need to be coated with olive oil with the addition of garlic, spices and herbs.
• You can stuff potatoes with any filling, complementing the ingredient with various sauces, gravy and vegetables.
• It is recommended to sprinkle stuffed potatoes on top with grated cheese, as it helps it to maintain juiciness and tenderness.
• Stuffed potatoes are best served hot with a side dish or some savory sauce.
