Oven stuffed potatoes with cheese recipe. The signature dish of wise housewives is stuffed potatoes

Stuffed potatoes in the oven is a dish that will especially delight you and your family in the winter, because it is very satisfying and warming.

Before stuffing, these potatoes are either boiled until cooked in their skins, or preliminarily sent to the oven until cooked. After all, often this vegetable remains a little raw after baking if you cook it without sauce or gravy.

Our method of preparation excludes this moment. In the oven, the products are simply saturated with creamy garlic aromas and reach the desired consistency.

Have you ever tried cooking the same potato twice? It turns out that it is very tasty and entertaining!

To prepare such a simple and affordable dish as baked stuffed potatoes in the oven, you will need:

big potatoes
garlic
butter
sour cream
vegetable oil

All products by volume are taken arbitrarily. As they say, by eye and taste.

So, we take well-washed, brushed, unpeeled potatoes, pierce them a couple of times with a fork, grease with vegetable oil, lightly sprinkle with coarse salt and bake in the oven for about an hour at 160-180 degrees.

Now we take it out, cut off the “lid” from them (about 1/3 along the top, see photo), pull the potatoes out of the core so as not to damage the peel.

Recipe for stuffed potatoes in the oven

We rub the middle of the potato, then in a bowl with potatoes we mix a little grated cheese, crushed fresh garlic, a couple of tablespoons of sour cream. In general, there should be enough sour cream so that the potato mass does not float.

Stuffed potatoes in the oven

We mix everything well. Now, with the resulting mass, we stuff the potatoes with the skin left alone. But before that, put a small piece of butter in potato "boats". To reduce the calorie content of the dish, you can skip this step. In principle, we get stuffed potatoes.

Baked stuffed potatoes in the oven

We put the products back in the oven for 20 minutes, but first sprinkle the cheese on top and bake until the cheese melts in a hot oven.

Oven stuffed potatoes with cheese

Such an appetizer can be prepared when you are expecting an intruder, when there are few other products for a full dinner. Served potatoes stuffed with cheese in the oven and as a side dish for meat or fish dishes, beer will also be excellent. Bon appetit!

Potatoes stuffed with cheese in the oven

Potato dishes are simply irreplaceable on a holiday. There are a lot of options for cooking potatoes, and one of the popular options is stuffed potatoes. You can stuff potatoes in different ways, I offer you a very tasty version of stuffed potatoes with cheese. Such potatoes can be served on a day off for breakfast, cooked in the country, unless of course there is an oven. It is also a great snack for a feast. For cooking, you should take large potato tubers without flaws. Such potatoes can not be peeled, but simply washed well with a brush.

Boil potatoes in salted water. Drain the water and let the potatoes cool.

Cut the potato into two halves and take out the pulp with a spoon, leaving a wall of about 3-4 mm.

Grind the pulp with a blender, add grated cheese, chopped herbs, sour cream, pepper and salt to taste. Thoroughly mix the whole mass.

Stuff potatoes with mixture.

Sprinkle breadcrumbs on top of stuffed potatoes.

Preheat the oven to 200 degrees and bake the potatoes for 25 minutes until browned. At the end of cooking, you can sprinkle a little grated cheese on top.

- This is one of the most delicious and beautiful potato dishes. It can be prepared for both everyday and festive dinners, as well as for Sunday receptions. Additional ingredients - cheese, bacon and herbs - give this dish more flavor and aroma. It turns out even better than in some Little Potato.

Baked stuffed potatoes can be both an independent dish and an appetizer in anticipation of some culinary masterpiece.

Ingredients

potato 5-6 pcs
cheddar cheese 150 g
bacon 150 g
sour cream 150-200 g
green onion 3-4 feathers
salt
black pepper

To prepare stuffed potatoes, we need potatoes of fairly large sizes, I have 5 pieces weighing 1.7 kg!

For the best appearance of the dish, I used Cheddar cheese.

Cooking

So, turn on the oven and heat it up to 200 ° C. Thoroughly wash our potatoes, then spread on a paper towel and let dry.

Separately, wrap each potato with foil, put it on a baking sheet and bake for an hour and a half, depending on the size of the potatoes.

Checking the readiness of potatoes can be done as follows: we take out the largest potato, carefully unfold the foil, cut the potatoes in half and make sure they are ready. If it's not ready, put it back in the oven!

While the potatoes are baking, prepare the second part of the dish. Fry the bacon slices until golden brown and cut it into small pieces.

Finely chop the green onion.

Grate the cheese on a coarse grater. By the way, if you do not have Cheddar cheese, then use another one that melts well and looks beautiful.

Now - the most interesting. We take out the potatoes from the oven, wait until they cool down a bit, cut them in half along the long side and carefully remove the pulp from each potato with a spoon so that each potato takes the shape of a boat. It is advisable to carry out this operation quickly so that the potatoes do not cool too much.

From the pulp we make mashed potatoes. No need to add milk or water, just knead the potato pulp.

Add sour cream and green onions to the puree, salt and pepper to taste, mix well. The amount of sour cream is determined by the amount of mashed potatoes: the more mashed potatoes, the more sour cream.

We fill our potato boats with the resulting mashed potatoes, and put bacon slices and grated cheese on top of them.

You can put it in the reverse order: first the cheese, and then the bacon. KotoExpert closely monitors the correctness of the preparation of the dish, his look is very strict, but it seems that he has no complaints.

Now bake stuffed potatoes in the oven for 15 minutes at a temperature of 180 ° C. Since this dish should only be served hot, you can not bake some of the potatoes right away, but leave it for the next time. We just put the “extra” potato boats on a plate, wrap it with cling film on top and put it in the refrigerator. We do the same with stuffing.

We look at the clock: 15 minutes have passed! Baked stuffed potatoes with cheese and bacon ready. It goes very well with sour cream and fresh herbs. Bon appetit!

A large number of different dishes are made from potatoes. Among them, one can single out 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 of the 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.
You can stuff raw potatoes. It must be immediately cleaned, made into boats or cut into slices (plates) not completely, and then filled with vegetable and 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 is favorably complemented by juicy tomatoes and an appetizing crust of hard cheese (Russian cheese is good). 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.
The finished 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 cook a nutritious, fragrant dinner in a short period of time, then stuffed potatoes in a slow cooker will be an ideal option. The tubers are 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:

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. 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.
Then they are filled with hot water to half.
The dish is brought to a boil, and then cooked over low heat for 20 minutes under a 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 over 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 a delicious and simple dinner is a recipe for making stuffed potatoes in a slow cooker. The main feature of this dish is its 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. Salted, peppered, sprinkled with 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 an interesting snack, then potatoes stuffed with bacon are perfect for these purposes. Fragrant, hearty dish with a delicious crispy crust will not leave anyone indifferent. If you follow the step-by-step recipe below exactly, then the treat will win you over 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. The original dish is distinguished by its exquisite taste and alluring 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 the large number of recipes on 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.
Grease the indentations with 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 is potatoes stuffed with mushrooms. Fragrant, tender and very tasty dish leaves only positive impressions. This recipe uses 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. Such a delicious dinner is perfect for a large 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 is 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 a separate independent dish, potatoes stuffed with vegetables are great (recipe with photo). Vegetables should be medium in size or slightly smaller, ideally oblong in shape. In this case, they are maximally saturated with juices, 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;
greenery.

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.

Potatoes stuffed with meat, baked in the oven - this incredibly tasty treat is sure to decorate the festive table. The hostess who decides to make it is guaranteed positive and rave reviews. For a culinary masterpiece, you should buy fresh pork and rustic fat sour cream (you can replace it 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 the piquant flavor and appetizing golden crust. 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 boats with juicy, 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 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 different products remain in the refrigerator, 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, chicken mince or pieces of meat;
cheese, cottage cheese, ham, bacon;
vegetable filling (tomatoes, sweet peppers, zucchini, and so on).

Video: potatoes baked with bacon and mushrooms

In cooking, there are a huge number of unique recipes that are suitable for home cooking. Many housewives like to cook their signature treat - stuffed potatoes. It is suitable both for a romantic dinner and for meeting dear guests. The uniqueness of the dish lies in the variety of fillings that give it a unique taste.

You can stuff potatoes with minced meat, mushrooms, herbs, cheese, vegetables. The main thing is to prepare the filling with love, following the instructions of experienced chefs.

A delicious couple - potatoes and minced meat

Recipe #1

List of required products:

oblong potato tubers;
pork meat without bones;
white ;
hard cheese ("Dutch");
garlic (several cloves);
salt (iodized);
a mixture of peppers;
vegetable oil (sunflower, olive, linseed).

Cooking steps:

To prevent the product from burning, it is advisable to place a container of water on the bottom of the oven.

Recipe #2

Required Components:

several potatoes;
bacon;
sour cream 20% fat;
butter;
cheese ("Russian");
pasteurized milk;
spices;
salt.

Traditional instructions for cooking stuffed potatoes in the oven:

The tubers of a large vegetable are carefully washed in water and dried with paper towels.
Spread the vegetable on a baking sheet, place in a preheated oven to 180 ° C. Bake for approximately 45 minutes.
A few strips of bacon are fried in a pan until crispy. To remove the remnants of fat, the finished product is transferred to napkins.
When the bacon has cooled, it is chopped into miniature cubes, and then put in a separate bowl.
Ready potatoes are removed from the oven. Cut into equal slices, about 5 cm wide.
Using a metal ring or knife, the pulp of the baked fruit is removed. The workpiece must be dense in nature so that the product does not fall apart.
Next, prepare the filling. Put butter, a few tablespoons of sour cream, milk, fried bacon and potato pulp in a saucepan. The mixture is seasoned with salt and seasonings. The filling is mixed with a blender until a homogeneous mass is obtained.
Lay potato rings on a baking sheet. Fill them with prepared stuffing. Sprinkle with cheese chips on top.
In accordance with this recipe, stuffed potatoes are baked for only 5 minutes, until the cheese is melted.

You can check the readiness of whole potatoes with a regular toothpick. If it freely passes through the fruit, then it's time to turn off the oven.

Recipe #3

List of ingredients for a hearty meal:

meat combined minced pork and beef;
large potatoes without bulges;
several bulbs;
garlic;
sour cream;
tomato paste;
vegetable oil;
Bay leaf;
powdered black pepper;
salt (can be iodized).

Rules for cooking stuffed potatoes with minced meat in the oven, photos and recommendations:

First of all, the filling is prepared: diced onion is fried in a pan until golden brown. Then grated carrots are added and stewed for a quarter of an hour under the lid.
Salt, a little pepper and vegetable dressing are put in minced meat. Mix thoroughly.
Raw potatoes are peeled, washed well and dried with paper. Then the top is carefully cut off and the flesh is removed with a teaspoon to form deep bowls.
Each blank is densely filled with stuffing and laid out in a deep saucepan. In order for the stuffed potatoes to stand steadily in the dish, they cut it off a little from the bottom, leveling the base.
Next, prepare the filling. For this, diced onions and grated carrots are fried in vegetable oil. Season vegetables with pepper, garlic, tomato paste, sour cream and add a little salt.
When the filling boils, it is poured into a container with blanks. Cover with a lid or a sheet of foil, and then place in a preheated oven to 150 ° C for an hour and a half.

Oven-cooked stuffed potatoes with minced meat are served hot for dinner. Several “cups” are placed on each plate and poured over with the tomato sauce in which it was baked. The delicacy is decorated with finely chopped parsley.

Recipe #4

A set of simple ingredients:

potatoes of medium size, oblong shape;
smoked chicken meat;
hard cheese;
garlic;
mayonnaise;
spices (pepper, salt);
several branches of fresh dill.

Step-by-step instructions for creating a signature dish:

The pulp is added to the filling ingredients. Sprinkle with salt and pepper. Add mayonnaise mixed with garlic, which is squeezed out through a press. The products are well mixed.

The resulting filling is filled with potato boats. Sprinkle liberally with grated cheese and place on a baking sheet lined with parchment paper. Cook at 180°C for a few minutes until the hard cheese is melted.

Served hot stuffed potatoes baked in an oven with fresh vegetables and herbs.

Video recipe for stuffed potatoes

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