Potatoes stuffed with minced meat in the oven recipe with photo

Ingredients for preparing potatoes stuffed with minced meat, baked in the oven

Potatoes 2 pieces (large)
Pork meat400–450 grams
Onion 1 piece (medium)
Garlic2–3 cloves
Hard cheese 100 grams
Vegetable oil as needed
Salt to taste
Ground black pepper to taste

Main ingredients
Pork, Potatoes
Portioning
3-4

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How to bake potatoes stuffed with broccoli and cheese in the oven?

Baked potatoes stuffed with broccoli and cheese make a very tasty and light second course.

Ingredients:

Large potatoes - 3 pcs.
Olive oil - 2 tbsp. l.
Cottage cheese - 250 gr.
Cheddar cheese - 70 gr.
Broccoli - 1 small head
Milk - 50 gr.
Salt, pepper - to taste

Cooking method:

Wash large young potatoes of the same size thoroughly, dry them with napkins and pierce them with a fork in several places.

Lubricate each tuber with olive oil and salt. Thanks to the oil, the crust of the baked potatoes will turn out golden, crispy and appetizing.

Place the potatoes on a baking tray and place in the oven preheated to 180° for 1 hour.

Cut the baked potatoes lengthwise and carefully scoop out the flesh with a spoon.

Place the potato pulp in a bowl and mash with a fork. Add cottage cheese and grated cheddar cheese.

Boil broccoli florets in boiled salted water for 3 minutes. Then we put them in a colander and rinse them with cold water. We transfer the prepared broccoli florets into a bowl with our filling, salt, pepper and add milk.

It is best to choose a head of broccoli young, because its taste will be more tender and pleasant.

Mix everything well and stuff our potato boats with the resulting filling.

Sprinkle grated cheese on top and place in the oven preheated to 180º for 25 minutes.

Serve the stuffed potatoes hot with sour cream and herbs sprinkled on top. Bon appetit!

Potatoes with ham and cheese

Potatoes stuffed with ham and cheese are very tasty.

3 large potatoes;
100 gr. ham;
70 gr. cheese;
50 gr. sour cream;
salt, ground black pepper, fresh herbs to taste;
vegetable oil or butter to taste.

Boil the potatoes in their jackets and cool. Peel the potatoes and cut the root vegetables in half. Using a spoon, carefully scoop out some of the potato pulp from the center. The result should be boats.

Grate the cheese and cut the ham into small cubes. To this mixture add the potatoes removed from the centers of the tubers. Add sour cream and mix.

Fill the potato halves with the filling. Grease the mold with oil and lay out the prepared “boats”. Bake the potatoes at 200 degrees for about a quarter of an hour.

Potatoes stuffed with bacon and cheese in the oven

For those who like to cook something special for lunch or dinner, potatoes stuffed with bacon and cheese are perfect. This aromatic, satisfying dish with a crispy crust will captivate you from the first bite.

Ingredients:

Large potatoes - 3 pcs.
Olive oil - 2 tbsp. l.
Cheddar cheese - 70 gr.
Green onion feathers - 1 bunch
Bacon - 200 gr.
Sour cream - 150 gr.
Butter - 1 tbsp. l.
Milk - 50 gr.
Salt - 2 tbsp. l.
Black pepper - 1 tbsp. l.

Cooking method:

Large potatoes of the same size must be thoroughly washed, dried with napkins and pierced with a fork in several places.

New potatoes are ideal for this dish, as their skin is thinner and the baked potatoes will be more tender.

Mix the potato flesh with the grated cheddar cheese in a bowl.

green onions, cut into rings,

fried bacon,

sour cream, butter, milk and spices.

Mix everything and fill the resulting mixture into potato boats.

Top each stuffed potato with shredded cheddar cheese and fried bacon bits.

Then brown the potatoes in a preheated oven at 180° for 25 minutes.

Ready potatoes are served with sour cream and chopped herbs. Bon appetit!

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 a 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 onions - a handful;
butter – 70 g;
salt pepper.

Cooking method:

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

Potatoes baked in foil or “Kroshka-potatoes”

I just recently discovered this method of preparing potatoes, despite the fact that the city is full of cafes that serve such potatoes. My family immediately fell in love with it, even though I cook it every day!) It’s very convenient that you can use any products for the filling; potatoes are delicious even in the most simplified version, with butter and fresh herbs.

Ingredients: large potatoes (preferably the same size so that the potatoes bake evenly). butter

For the first filling: pickled mushrooms (champignons, milk mushrooms or honey mushrooms), pickled or pickled cucumbers, onions, sour cream

For the second filling: lightly salted herring fillet, onion, sour cream. You can add fresh herbs to each filling.

Preparation: Wash the potatoes well with a brush and dry. There is no need to peel the potatoes.

Wrap each potato tightly in foil, place on a baking sheet and bake in the oven for about an hour. You can determine doneness by piercing the potatoes directly through the foil with a knife. If the knife goes in easily, the potatoes are ready.

For the first filling, finely chop pickled cucumbers, onions and mushrooms, season with sour cream.

For the second filling, finely chop the herring fillet and onion, season with sour cream.

Cut the hot potatoes together with the foil and open them like a book.

Lightly loosen the potatoes with a fork, add a few pieces of butter and add salt to taste.

Place the prepared filling.

It's best to serve immediately while the potatoes are hot.

And more filling options:

1. Butter, grated cheese and dill (onion or parsley). 2. Ham, grated cheese and dill. You can season it with mayonnaise or sour cream and mayonnaise in equal proportions. 3. Canned fish, green or onions, mayonnaise. 4. Champignons fried with onions, grated cheese, sour cream. 5. Boiled chicken fillet, pickled cucumbers, mayonnaise.

Potatoes stuffed with chicken and vegetables

In this recipe we will stuff potatoes with chicken and vegetables.

4-6 large potatoes;
1 chicken fillet;
1 onion;
1 tomato;
½ pod of bell pepper;
1 small bunch of greens (parsley, dill);
3-4 green onions;
2 tablespoons vegetable oil;
100 gr. hard cheese;
salt, pepper to taste.

For the sauce:

50 gr. butter;
750 ml milk;
50 gr. flour;
salt and black pepper to taste.

Read also: No-bake cookie cake with condensed milk in 10 minutes

In separate pans, boil the chicken fillet and jacket potatoes until tender. Let the potatoes cool, peel them, cut them in half lengthwise and scoop out the middle with a spoon. We will learn how to make potato boats.

Prepare the sauce: melt the butter, add the sifted flour to the butter and fry it for a minute. Gradually pour in the milk in a thin stream; while adding the milk, actively stir the mixture with a whisk. Salt and pepper the sauce to taste.

Cut the boiled chicken fillet. Peel and wash the vegetables well. Chop the onion finely and fry it in oil. When it turns golden, add chopped chicken fillet and finely chopped bell pepper. Fry everything together for 5-7 minutes. Then add finely chopped tomatoes and simmer for another three minutes. Add thinly sliced green onions and finely chopped parsley and dill to the filling.

Pour some of the prepared sauce into the molds. Fill the potato boats with the filling, pour the remaining sauce on top and sprinkle with grated cheese. Bake at 180 degrees for about 15 minutes.

Simple and original recipes

Before preparing stuffed potatoes, check out a few useful tips, namely:

Usually the vegetable is boiled until half cooked, and then stuffed with cheese, bacon, meat, vegetables or minced meat. In the oven, pre-cooked potatoes cook a little faster than raw potatoes.
To prevent the vegetable “baskets” from drying out during cooking, in addition to the filling, add a piece of butter or lard.
Potato boats can also be lightly fried in a frying pan, and only then sent to bake. In this case, the potatoes will have an appetizing golden crust.
The dish can be filled with various types of fish - this will not detract from its incredible taste.
Stuffed potatoes in the oven are served on the table with a green salad and sauces (special mixtures with the aroma of mushrooms and spices are best suited).

Regardless of what dish you choose, try to choose vegetables that are large enough to easily fill with filling.

Step-by-step preparation

Step 1:
Prepare the indicated products. Peel the potatoes and rinse in water. Use minced pork, preferably fatty, so that the lard melts during baking and the potato wedges absorb it, otherwise the end result will be dry potatoes.
Step 2:
Place the peeled and washed tubers in a cauldron or pan, add warm water, add salt, add bay leaves and place the container on the stove. Boil for 15-20 minutes until almost done. Watch the vegetables so that they do not overcook, otherwise they will be impossible to stuff. Many chefs recommend stuffing raw potatoes, but there is no need to do this - they will not bake in the oven!
Step 3:
When the vegetables are cooked, let them cool slightly by removing them from the water. Cut each of them horizontally in half, using a teaspoon or knife to remove the middle. Grease a baking dish with oil and place the boiled potato halves in it.
Step 4:
Cut the onion into small cubes, combine with minced meat, salt and pepper to taste. Stir and stuff the potato halves with minced meat. Do not grease with sour cream or sprinkle with cheese! Minced meat and sour cream or cheese have different cooking times: the cheese or sour cream will burn, but the minced meat will still remain raw underneath. The same is true with potatoes, which is why the potatoes must be boiled first so as not to end up with fried minced meat and half-baked potatoes at the end!
Step 5:
Bake the dish for about 25 minutes at a temperature of 180-200 C in the oven. 3-5 minutes before readiness, you can grease with sour cream or sprinkle with finely grated hard cheese, but this is purely optional, since stuffed potatoes are served on a dish with sour cream or other sauce based on it.

Potatoes stuffed with minced meat in the oven recipe with photo - a tasty and appetizing dish served with sour cream, mayonnaise, garlic sauce, etc. You can easily create it at home, especially if there is a feast planned or guests and friends are coming. The dish is quite satisfying, so calculate 2 potato tubers per serving.

Country-style potatoes in the oven: step-by-step recipe with photos

Here and below is a screenshot of the video “Grilkov”, youtube.com

Step 1: Prepare the Potatoes

Young potatoes are best for this recipe, but if you don’t have any on hand, use medium-sized tubers with thin skin. Wash them thoroughly, dry them with a paper towel and cut them into eight slices.

Step 2: Boil the slices

Place the chopped potatoes in salted cold water, turn on medium heat and wait until the water boils. After this, let the potatoes cook for a couple of minutes and remove the slices.

Step 3: Pepper

Place the slightly boiled slices into a deep bowl and pepper to taste.

Step 4: Add Tabasco Sauce

A few drops will be enough. If you wish, you can replace it with any other hot sauce.

Step 5: Sprinkle dried herbs over potatoes

Thyme is ideal, but dill or parsley also work well. One tablespoon is enough.

Step 6: Chop the Garlic

Take three cloves of garlic and finely chop them or put them through a garlic press.

Step 7: Oil the potatoes

For this you will need three tablespoons of olive oil.

Step 8: Mix the ingredients thoroughly

Make sure each slice is coated with oil and spices. After this, let the potatoes marinate for literally 5-7 minutes.

Step 9: Place the slices on a baking sheet

Before doing this, do not forget to cover it with parchment paper.

Step 10: Place the Potatoes in the Oven

Preheat the oven to 200 degrees and bake the potatoes for 15-20 minutes.

Step 11: Serve

Complete the finished dish with your favorite sauce - cheese, garlic or some other. Bon appetit!

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;
onions – 1 pc.,
salt.

Cooking method:

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

Potatoes stuffed with mushrooms

Potatoes - 8-9 pcs. (medium size)
Champignons – 500 g
Onions - 1 pc.
Garlic - 1-2 cloves (optional)
Flour - 2-3 pinches
Sour cream or cream - 250 ml
Cheese - 100-150 g
Parsley - 0.5-1 bunch
Ground black pepper - to taste
Mixture of dried Italian herbs - to taste
Salt - to taste
Vegetable oil - as needed

Grease a baking dish with vegetable oil and sprinkle with a thin layer of salt. Wash and dry the potatoes. Grease the tubers with vegetable oil and then sprinkle with salt.

Place the potatoes in an oven preheated to 180°C and bake for 50-60 minutes until soft.

Preparing the filling. Finely chop the onion and chop the mushrooms. Fry the onion for 5-7 minutes until golden brown. When the onions are browned, add the mushrooms. Stirring, fry for another 8-10 minutes, until the liquid released by the mushrooms has almost completely evaporated.

Then add 2-3 pinches of flour and, if desired, 1-2 finely chopped cloves of garlic. Stirring, fry the mixture for another 1 minute.

How to cook stuffed potatoes / photo edimdoma.ru

Add sour cream and mix everything thoroughly. When the mixture boils, add salt, pepper and dried herbs to taste. Mix everything thoroughly and simmer the mixture over low heat for another 1-2 minutes. Turn off the heat, add finely chopped parsley. Stir and add more spices to taste if necessary.

Cool the baked potatoes slightly and shake off excess salt. Moving horizontally, cut off about 1/4 of each potato using a teaspoon, carefully scoop out the flesh, keeping only a thin layer along the skin. Fill the potatoes with the filling.

Place the potatoes in a greased baking dish and sprinkle with grated cheese. Place in an oven preheated to 200°C and bake for 15-20 minutes until the cheese is browned.

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. Vegetable salad or pickles are perfect as a side dish.

Ingredients:

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

Cooking method:

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

Baked potatoes in the oven: the easiest recipe

Photo pixabay.com

The perfect baked potato, crispy on the outside and soft in the middle. Tubers with reddish skin are best suited for this recipe.

Ingredients:

1 russet potato per person;
olive oil;
salt;
pepper.

How to cook

Preheat the oven to 220 degrees.
Rinse the potatoes thoroughly under running water and pat dry with a paper towel. You don't need to remove the eyes, but you should trim off the dark spots with a paring knife.
Rub a little olive oil on all sides of the potatoes. This is easiest to do by hand, but you can use a pastry brush.
Sprinkle potatoes generously on all sides with salt and pepper. Pierce the potatoes in several places with the tines of a fork. This will allow steam to escape from the baked product.
You can bake the potatoes directly on the oven rack or place the potatoes a few inches apart on a baking sheet lined with aluminum foil.
Bake the dish for 50-60 minutes. Turn the tubers every 20 minutes and check for doneness by piercing them with a fork.

Useful lifehacks

To reduce cooking time, microwave the potatoes for 3-4 minutes before placing them in the oven.
To soften the skin, wrap the potatoes in foil before baking.

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:

The main vegetable is peeled and boiled until tender.
Each tuber is cut into 2 parts, from which the pulp is removed.
Frying chopped onions in a frying pan.
The removed core and fish are finely chopped, combined with onion and sour cream.
The boats are filled with the resulting mixture and sprinkled with grated cheese.
The appetizer is baked for 15 minutes at 180 degrees.