Elegant baskets with a crispy, seductive crust and juicy filling... Oven baked stuffed potatoes are one of the most delicious and beautiful potato dishes!

Potatoes are a versatile vegetable. It is fried, stewed, baked, boiled in a peel, added to almost all soups, vegetable stew, make zrazy, cutlets, casseroles from it, use it as a filling for pies.

But there is one dish made from this vegetable, which turns out to be especially tasty and elegant! This is a stuffed potato. It can also be the main dish for family dinner, and hot snack on the festive table.

Ways to cook stuffed potatoes

There are many ways to make stuffed potatoes.

1. Traditionally, the tubers are boiled in their skins until cooked or half cooked, then peeled, cut in half, removed with a spoon in the middle, and the resulting baskets are filled with filling and baked in the oven. The most popular options are minced meat, cheese, bacon, sour cream, mushrooms.
2. You can also stuff raw tubers. They are washed, cleaned, shaped into boats, filled with filling and cooked in the oven with water or sauce. And so that the potatoes do not dry out in the oven, it turns out tasty and ruddy, it is recommended to put a little lard or butter in the filling.
3. For those who do not count calories, the following option is suitable: potato boats first fried until golden brown in a pan, and then stuffed and baked in the oven.

In this article, we will tell you how to properly cook potatoes in the oven, share original, delicious, proven recipes for this dish.

8 recipes for making stuffed potatoes

Recipe 1. Stuffed potatoes minced meat

Ingredients: 8 large potato tubers, 400 ml sour cream, 400 g minced meat, 2 medium-sized onions, vegetable oil, dill or parsley, salt, black pepper and your favorite spices to taste.

Peel the potatoes, wash thoroughly and cut each tuber into 2 halves. Then cut out the middle with a small sharp knife - so that you get boats, but their bottom and edges should not be too thin. You can take any minced meat - chicken or pork with beef. Peel the onion, rinse under running water, chop finely and fry until golden brown in a pan with a little vegetable oil. Then send minced meat to the onion, salt and pepper, add your favorite spices and seasonings, stir and fry for 10 minutes. Stuff the potato boats with the resulting meat filling, put on a baking sheet with high sides so that they fit snugly together. Pour sour cream over the vegetables (if it is thick, you can dilute it a little with water) and place the baking sheet in the oven preheated to 180 °. After 40 minutes, check that the potatoes are cooked: if they are tough, increase the baking time. Rinse the greens, dry, chop finely and sprinkle them on the finished boats.

Recipe 2. Potatoes stuffed with aromatic herbs

Ingredients: 7 large potato tubers, 0.5 teaspoon dry mustard, 80 ml heavy cream, 4-5 tablespoons butter, 2 teaspoons fresh chopped chives, 2 teaspoons fresh chopped parsley, 1 teaspoon fresh or 0 .5 teaspoon dried tarragon, salt and pepper to taste.

Wash the potatoes thoroughly, dry, grease each tuber with a small amount of butter, pierce with a fork in several places, put on a baking sheet and put in an oven preheated to 180 ° for 1 hour. Cut the baked potatoes lengthwise and carefully, being careful not to damage the skin, remove the pulp from each. In a bowl, combine the flesh of the potatoes with the rest of the ingredients - cream, chives, parsley, tarragon, and butter(Set aside 1 tablespoon of oil.) Fill the potato baskets with the resulting fragrant mixture, put a piece of the remaining oil on each and brown on the grill.

Recipe 3. Potatoes baked with mushrooms and tomatoes

Ingredients: 6 large potato tubers, 200 g of mushrooms (champignons, oyster mushrooms or others), 2 medium-sized onions, 150 g of hard cheese, 2 fresh tomatoes medium size, 100 g sour cream, vegetable oil, fresh herbs, salt, black pepper and other seasonings to taste.

Wash the potatoes thoroughly and boil them "in their uniforms" until half cooked. Drain the water, and when the tubers have cooled, cut each lengthwise into two parts, carefully remove the middle with a spoon, forming boats. If using frozen mushrooms, defrost them first and drain off excess liquid. Peel the mushrooms, rinse well and cut into small slices. Peel the onion, rinse and chop finely. Wash the tomatoes, make cross-shaped cuts on top, pour over with boiling water, and then dip in ice water for half a minute. After that, carefully peel off the skin and chop finely. Rinse the greens, dry and chop. Grate the cheese coarsely. Chop the potato cores as well. In a frying pan with a small amount of vegetable oil, lightly brown the onions, then send the mushrooms to it, stir and cook until the moisture has completely evaporated. Remove the pan from heat, and when the mushrooms have cooled slightly, add prepared tomatoes, potatoes, herbs, salt, black pepper and other seasonings to taste. Season the finished filling with sour cream and stuff the potato baskets with it. Grease a form with high sides with butter or cover with foil, put the potatoes tightly to each other and put in the oven, preheated to 180 °, for 20-25 minutes. Remove the baking sheet from the oven, sprinkle the boats with grated cheese and bake for another 5-7 minutes. Serve with fresh vegetables.

Recipe 4. Potatoes stuffed with liver

Ingredients: 10-12 potato tubers (about 1.4 kg) of the same size, 300 g of liver, 2 small onions, 3 tablespoons of vegetable oil, 150-200 ml of milk, 300 ml of broth, 1 tablespoon of flour, 200 g sour cream with a fat content of 10-15%, 50 g of hard cheese, 2 tablespoons of butter, salt, black pepper, 200 g of champignons, parsley and dill.

Clean the liver from ducts and films, cut into pieces, fill with milk and leave for 2 hours. Wash the potatoes, peel them, cut off the top and bottom (for stability). You can trim the sides a little more to shape the vegetables into a keg. Then boil the potatoes until half cooked in salted water (about 10 minutes), cool and use a spoon to remove the middle from the vegetables. Finely chop the onion. Dry the liver and fry on vegetable oil... Add the onions and keep the skillet on the fire a little more, until the onions are browned. Then puree the liver and onions in a blender or mince twice. Season with salt and pepper to taste, stuff the potato baskets with it and place on a baking sheet with high sides tightly to each other. Pour in broth and place in an oven preheated to 180 ° for 20-25 minutes. Check the readiness of the dish with a toothpick. Sprinkle the finished baked potatoes with finely grated cheese and bake for another 10-15 minutes. For mushroom sauce cut the mushrooms into small slices, chop the onion and fry all together in butter. Add flour, pepper and salt to the mushroom frying, pour in sour cream and simmer until the desired thickness. Sprinkle herbs over the sauce. Serve the potato baskets with the mushroom gravy.

Recipe 5. Potatoes stuffed with vegetables

Ingredients: 6 large potato tubers, 2 carrots, 2 onions, 150 g of canned corn, 150 g of hard cheese, 200 g of sour cream, vegetable oil for frying, fresh dill, salt, pepper and other spices to taste.

Put clean potatoes in a saucepan, pour cold water and boil right in the peel until half cooked. When the potatoes have cooled down, peel them off, cut each tuber lengthwise into 2 pieces and carefully cut out the middle with a spoon to make boats. Peel the onion, rinse and chop finely. Finely chop the washed and dried dill. Peel the carrots, wash and grate coarsely. Finely chop the potato pulp. In a frying pan in a little oil, fry the onion until transparent. Add grated carrots to it and fry everything together until a beautiful golden brown. In the finished vegetable fry, send chopped dill, chopped potatoes, canned corn, salt, pepper and other spices that you like. Received minced vegetables fill the boats, pour with sour cream, place tightly together on a greased baking sheet (butter or vegetable) with high sides and place in an oven preheated to 180 ° for 20 minutes. While the stuffed potatoes are cooking, coarsely grate the cheese. Remove the baking sheet from oven, sprinkle the cheese on the potato baskets and bake for another 5 minutes.

Recipe 6. Potatoes baked with cheese and smoked chicken

Ingredients: 1 kg potatoes, 100 g hard cheese, 200 g fresh tomatoes, 1 smoked chicken leg(can be replaced smoked fish), sour cream, salt, pepper and fragrant herbs taste.

Wash the potatoes, boil in salted water until tender, cool, peel, cut each tuber in half lengthwise, use a teaspoon to remove the pulp, forming boats. Cut potato cores, chicken and tomatoes into cubes. Finely chop the fragrant herbs (you can take dill, parsley, rosemary). Mix chicken, potatoes, tomato, herbs, add salt, pepper, sour cream, stir. Finely grate the cheese. Stuff the potato baskets with the prepared filling, sprinkle with cheese on top and place in an oven preheated to 180 ° until the cheese melts.

Recipe 7. Potatoes, stuffed with cottage cheese and cheese

Ingredients: 8 medium-sized potato tubers, 2 eggs, 200 g of cottage cheese, 4 tablespoons of feta cheese, 1 tablespoon of butter, 2-3 tablespoons of sour cream, meat broth, salt, 1/3 tablespoon flour.

Wash the potatoes, peel them, then cut them in half, cut out the centers and cut the "bottom" of the potato cups a little for stability. Mix cottage cheese with feta cheese, eggs, flour, salt a little. Put the finished filling in potato boats, put in a saucepan with heated oil and simmer until soft, constantly adding the meat broth. Add sour cream at the end.

Recipe 8. Italian Stuffed Potatoes

Ingredients: 150 g soft cheese, 8 large potato tubers, 200 g courgettes or zucchini, 100 g canned dried tomatoes, 1 Bay leaf, 1 tablespoon of oregano, 3 tablespoons of olive oil, 1 teaspoon of cumin, salt, black pepper, 2 sprigs of basil.

Boil potatoes in salted water along with bay leaves and caraway seeds. Cut the cheese and tomatoes into large cubes. Chop zucchini into strips, scald with boiling water, rinse with cold water and combine with tomatoes, cheese and oregano. Add pepper and 2 tablespoons of olive oil. Cut off the top third from the potatoes, remove the cores with a spoon to make boats. Fill them with the filling and place them tightly on a baking sheet greased with the remaining oil. Bake for 10 minutes at 200 °. Serve garnished with basil leaves.

It would seem, what could be easier than baking potatoes in the oven? However, there are some subtleties that will help achieve a golden crisp and juicy center.

1. For stuffing, it is better to use varieties with yellow flesh. It is desirable to take large potatoes: it is convenient to form boats from it, and the filling from such baskets does not fall out.
2. To make the stuffed potatoes juicy and tasty, before baking, you can pour it with a sauce - creamy (fry flour in butter, add cream and darken a little over low heat), vegetable (fry onions, and then stew with carrots and tomatoes), tomato, sour cream , dairy.
3. For a seductive golden crust, the boats are rubbed olive oil, garlic, aromatic herbs, black pepper and other spices, and sprinkle with grated cheese on top.
4. In addition to classic fillers, potatoes are stuffed with tuna, red fish, cottage cheese, shrimps, liver, stewed cabbage... With any filling, this simple dish turns out to be tasty, satisfying and aromatic!
5. Stuffed potatoes, baked in the oven, served with chopped herbs, fresh vegetables, sour cream, creamy, tomato sauce or any other gravy - egg, mushroom, meat.

- one of the most delicious and beautiful potato dishes. Hearty, savory, easy to prepare, it will delight potato lovers with its festive look and delicious aroma. Elegant baskets with juicy filling hidden under an appetizing golden crust- this dish will appeal to both adults and children. Simple, tasty and original! Bon Appetit!

In cooking, there are a huge number of unique recipes which are suitable for home cooking... Many housewives like to cook their signature treat - stuffed potatoes. It is suitable for both 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.

Delicious couple - potatoes and minced meat

Recipe number 1

List of required products:

• tubers of oblong potatoes;
• boneless pork;
• 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 put a container with water on the bottom of the oven.

Recipe number 2

Required components:

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

Traditional instructions for cooking stuffed potatoes in the oven:

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

Recipe number 3

The list of components of a hearty dish:

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

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

Stuffed potatoes with minced meat cooked in the oven 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.

For everyone who loves baked stuffed potatoes (with cheese, salad, herbs), like in Little Potato, 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 for only 4 minutes!

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

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

Unified scenario:

• cut potatoes in half
• remove the pulp of the potato from the middle, forming such boats from the potatoes
• grease hot potatoes butter
• mash the pulp of the potatoes in mashed potatoes, 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 need: Bulb onion 2 pcs., 150g. fresh or frozen mushrooms (champignons, honey mushrooms or any Forest mushrooms), sour cream 2 tablespoons. spoons, hard cheese 70g.

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

2. Potatoes stuffed with smoked fish.

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

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

3. Baked potatoes stuffed with crab sticks.

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

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

A bag for baking potatoes in microwave oven and the Potato Express oven for 360 rubles! you can purchase here (click on the picture):

4. Baked potatoes stuffed with ham and pickled cucumbers.

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

5. Baked potatoes stuffed with chicken breast and mushrooms.

You need: fried chicken breast or smoked chicken 200g., mayonnaise 2 tablespoons. spoons, fresh herbs (parsley, dill), mushrooms champignons (fry until tender with vegetable oil) 150g., pickled cucumbers (finely chopped) 2 pcs., hard or semi-hard cheese 100g.

6. Baked potatoes stuffed with sausages.

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

7. Baked potatoes with meat and eggplant.

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

Sometimes I have meat after dinner, not enough for everyone the next day, I use it in the filling. Finely chop the onion and eggplant and fry together for 5 minutes. Chop the herbs and pickled cucumbers and mix everything with the pulp of the potatoes.

For some reason, housewives rarely cook stuffed potatoes, but all because the dish is eaten quickly, and cooking requires some effort. However, the result is always interesting. This dish can be called complete because of its brightness, satiety, richness and divine taste! It's simple, but definitely worth a try.

Step by step recipe

Cooking stuffed potatoes with mushrooms in the oven in steps:

Potatoes stuffed with minced meat and baked

• 2 potatoes;
• 140 g mozzarella;
• 450 g pork;
• 3 pieces of garlic;
• 1 onion;
• butter.

Time - 1 hour and 40 minutes.

Calories - 195.

Procedure:

1. Wash the meat thoroughly, dry it and put it on a cutting board;
2. If desired, pork can be cleaned;
3. Then chop in large pieces and grind with a meat grinder or blender into minced meat;
4. Peel the onion, chop it coarsely;
5. Also mince to grind;
6. Peel the garlic, grate it or use a press;
7. Crumble the cheese with a grater;
8. Place the minced meat in a container, add onions and mix the ingredients;
9. Season to taste and beat off the mass thoroughly;
10. Wash the potatoes thoroughly and cut into halves lengthwise;
11. If the roots are young, the peel can be left, the old potatoes must be peeled;
12. Cut out the cores so that they can be filled with minced meat;
13. Season the boats with spices and fill with the filling, tamp it;
14. Grease the form and place the halves of the potatoes there;
15. Sprinkle them with cheese and chopped garlic;
16. Wrap the form in foil and send to the oven for forty minutes;
17. The temperature inside the cabinet should be 200 Celsius.

Potatoes stuffed with chicken and vegetables

• 9 potatoes;
• 20 g butter;
• 2 tomatoes;
• 1 leek;
• 70 g of cheese;
• 1 chicken fillet;
• 50 ml sour cream.

Time - 1 hour and 25 minutes.

Calories - 97.

Cooking method:

1. Peel the potatoes, put them in whole tubers in a saucepan;
2. Top up with water and place on the stove;
3. On high fire bring to a boil and cook until tender;
4. During cooking, the water can be salted;
5. Drain the water from the finished root crops to cool them;
6. Cut in half and cut out the centers so that they can be stuffed;
7. Finely chop the extracted potatoes and set aside;
8. Wash the fillet, peel as desired and grate with your favorite spices;
9. Place it in a mold, sprinkle with oil and bake at 180 degrees for twenty minutes;
10. After that, cool it and cut into size with chopped potatoes;
11. Wash the tomatoes and then cut the pulp into cubes;
12. Put a piece of butter in the pan and let it melt;
13. While this is happening, wash and cut the onions into rings;
14. Put it in butter and simmer a little;
15. Mix chicken, potatoes, onions and tomatoes;
16. Add spices, sour cream and combine everything well;
17. Fill half of the potatoes with filling and sprinkle with cheese;
18. Fold the halves of the root vegetables into a mold, sprinkle with oil and put in the oven;
19. It should be reheated to 190 degrees and baked until golden brown.

Potatoes with ham and cheese in the oven

• 130 g ham;
• 240 g of cheese;
• 5 potatoes;
• 2 pieces of garlic;
• 40 g butter;
• 45 g yogurt.

Time - 1 hour and 25 minutes.

Calories - 202.

Cooking process:

1. Wash potato tubers thoroughly and dry them;
2. After that, wrap in foil and fold on a baking sheet or in a mold;
3. Put in the oven for one hour, and check for readiness with a toothpick;
4. Remove the soft potatoes and let them cool without unpacking;
5. Then cut in half right in the foil, otherwise it will fall apart;
6. Remove the middle from the tubers;
7. Divide the oil into all boats and spread over them;
8. Remove the wrapping of the ham and cut it into cubes;
9. Crumble the cheese with a grater and also set aside;
10. Send the garlic through the blade of the grater after the cheese;
11. Mix ham with cheese and garlic, leaving some of the cheese for sprinkling;
12. Add yogurt, spices to them and mix;
13. Fill the potato boats and fold them into a mold;
14. Preheat the oven and remove the form for a quarter of an hour;
15. Then take out the dish, sprinkle with cheese and return for another five minutes.

Italian recipe

• 3 walnuts;
• 1 onion;
• 3 potato tubers;
• 1 branch of rosemary;
• 45 ml sour cream;
• 1 egg;
• 2 pieces of garlic;
• ½ lemon;
• 20 g dry mushrooms;
• 3 cm ginger;
• ½ chili;
• nutmeg;
• turmeric.

Time - 1 hour and 15 minutes.

Calories - 90.

Cooking stuffed potatoes in the oven:

1. Peel the tubers, wash and cut in halves lengthwise;
2. Then rinse, remove the middle with a convenient method and grind them;
3. Rinse the resulting boats thoroughly again;
4. Peel the ginger with a knife or spoon, rinse, cut into thin slices;
5. Finely chop the nuts with a sharp knife;
6. Peel the onion, chop it together with chili as small as possible;
7. Peel the garlic, cut it into slices and put it in a bowl;
8. Add mushrooms, juice of half a lemon, a little salt and rosemary, pour boiling water over them;
9. Let it brew for a quarter of an hour, then squeeze the mushrooms and finely chop them;
10. In another bowl, combine chili, onion, nuts, mushrooms and potatoes;
11. Add egg and stir, season with turmeric;
12. Fill the halves of the potatoes with all this mass and put them in a mold;
13. Distribute sour cream on all boats, season with nutmeg;
14. Bake for thirty minutes at 200 Celsius.

Stuffed potatoes with fish

• 4 medium potato tubers;
• 2 pieces of garlic;
• 1 can of fish in sauce;
• 8 quail eggs;
• 200 g of cheese;
• 1 onion;
• 15 ml of oil;
• Dill;
• green onions.

Time - 1 hour and 50 minutes.

Calories - 155.

Cooking a dish:

1. Wash the potatoes thoroughly, dry them with a towel or napkins;
2. Wrap each tuber separately in foil and fold them into a mold or on a baking sheet;
3. Put it in the oven at 200 degrees for one hour;
4. Check the readiness of root crops with a knife or toothpick;
5. Take out the finished tubers and cool;
6. After that, unpack them and cut them into halves;
7. Take out almost all the potatoes, leaving only a thin side;
8. Prepare ordinary mashed potatoes from the resulting potatoes;
9. Peel the onion with garlic, wash and chop;
10. Heat oil in a skillet, add both ingredients and simmer until soft;
11. Rinse and crumble both types of greens;
12. Add to potatoes along with onions and garlic;
13. Open the fish, mash and add it to the rest of the ingredients;
14. Season to taste and mix well;
15. Crumble the cheese with a grater;
16. Put the potato boats in a mold and fill them with the filling;
17. In the center of each, make a depression and break an egg into it;
18. Put in the oven for fifteen minutes;
19. Then remove, sprinkle with cheese and return for another five minutes.

To empty the potato cores, we recommend using an ice cream spoon or a regular teaspoon. Some people generally manage to carry out this process with a knife.

If you are afraid that your potatoes will not be ready if you put them in the oven raw, we recommend that you first boil the tubers at least until half cooked. If desired, you can cook until fully cooked.

In order for the dish to really turn out to be complete, it must be supplemented. In case you have meatless filling, then you can make chops or cutlets, goulash, steak, and so on. If meat filling then prepare a salad or some rich sauce.

Stuffed potatoes should definitely be tested by you in the near future. Choose for yourself the most suitable recipe and make your culinary fantasies... Be sure you won't regret it for sure!

Irina Kamshilina

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

Content

A large amount is made from potatoes various dishes... Among them are stuffed vegetables which are tasty, aromatic and satisfying. There are many options for creating a dish and toppings for it. It is served as a snack or a complete meal, depending on the nuances culinary process.

How to cook stuffed potatoes

To cook deliciously stuffed potatoes, 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 "entrails" of the dish are finely chopped, stewed in advance, boiled or fried. Filled potatoes are prepared in several ways:

1. Often vegetables are boiled in their uniform (in a peel) until they are half-cooked or ready-made, the peel is removed. Then cut each tuber in half or cut the top off, taking out the middle. The resulting baskets or cups remain filled with filling, baked in the oven, stewed in a slow cooker or saucepan.
2. You can start raw potatoes... It must be immediately peeled, made boats or cut into slices (plates) not to the end, and then filled with vegetable, meat products. This dish is mainly baked in the oven.

Stuffed potatoes in the oven

• Servings Per Container: 7-8 Persons.
• Caloric content: 160 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

An easy, tasty and simple recipe for how to make dinner - stuffed potatoes in the oven. Raw peeled tubers, pickled in oil, are filled with minced pork and baked. The dish is favorably complemented by juicy tomatoes and an appetizing cheese crust hard varieties(good fit Russian cheese). The dish is served with salad from 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, black pepper;
• fresh greens.

Cooking method:

1. The potatoes are peeled and washed.
2. The middle is cut from each tuber (set aside).
3. Vegetables are laid out in a deep bowl, watered sunflower oil, salt, pepper, sprinkle with chopped garlic. Everything mixes well, marinates for about 20 minutes.
4. Diced onion and potato cores are ground in a blender or meat grinder.
5. The minced meat is combined with the resulting mixture, mixed thoroughly.
6. Cups of potatoes are stuffed, then laid out on a baking sheet, slightly oiled with vegetable oil. Put small pieces of butter 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. Ready dinner is taken out of the oven, tomatoes and cheese are laid out on top.
10. Filled potatoes are baked for another 5 minutes, until the cheese melts.

Stuffed potatoes in a slow cooker

• Servings Per Container: 4 Persons.
• Caloric value: 179 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you need to prepare a nutritious, flavorful lunch in a short amount of time, then a multicooker stuffed potato is the perfect option. The tubers are tender and soft, soaked in meat juice. For this dish, minced chicken or turkey meat is used, as well as hard cheese and squash caviar(home or store).

Ingredients:

• tubers - 6 pcs.;
• minced turkey - 200 g;
• squash caviar - 100 g;
• green onion feathers - 5 pcs.;
• Russian cheese - 50 g;
• mayonnaise - 1 tsp;
• 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 onions, caviar, mayonnaise are laid out with the minced meat. The products are mixed and salted.
4. Potato baskets are filled with filling, placed in the multicooker bowl.
5. Grated cheese is poured on top.
6. The "Extinguishing" program turns on for half an hour.
7. The second course is served with sour cream and herbs.

Stuffed potatoes in a saucepan

• Cooking time: 45 minutes.
• Servings Per Container: 6 Persons.
• Caloric content: 110 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian, European.
• Difficulty: easy.

Stuffed potatoes in a saucepan are very tasty, aromatic and nutritious. 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 easier to stuff them. The saucepan is often replaced with a saucepan or cauldron. All food must be prepared in advance to shorten the cooking time.

Ingredients:

• ground beef - 350 g;
• onions - 2 pcs.;
• potatoes - 1 kg;
• carrots - 1 pc.;
• tomato paste - 1 tbsp spoon;
• garlic - 2 teeth;
• salt pepper.

Cooking method:

1. The tubers are peeled, cut across.
2. The core is carefully removed from the halves with a knife.
3. One onion is finely chopped, mixed with meat, The products are salted, pepper and mix well.
4. Potato boats are stuffed with the resulting filling, laid out in a saucepan or stewpan.
5. Then they are poured hot water up to half.
6. The dish is brought to a boil and then cooked over small fire 20 minutes under a closed lid.
7. The second onion is cut into half rings, the carrot is grated.
8. Onions are fried a little 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 heat after 15 minutes.

Stuffed Potato Recipe

• Servings Per Container: 10 Persons.
• Caloric 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 saturated with juices as much as possible and acquire an incredibly appetizing aroma. Stuffed tubers will be spiced up by nutmeg.

Ingredients:

• minced meat (pork or beef) - 300 g;
• onions - 3 pcs.;
• potatoes - 15 pcs.;
• ground nutmeg - ½ tsp;
• salt, black pepper.

Cooking method:

1. The minced meat is mixed with the onion, chopped small cubes... Salted, peppered, sprinkled with nutmeg.
2. The potatoes are peeled. In each tuber, a recess is carefully cut out, which expands in a circular motion. The sides and bottom of the vegetable should be moderately thin.
3. A small piece is cut at the bottom of the potato to make the cups stable.
4. The tubers are filled with minced meat, which compresses 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 "Extinguishing" mode starts for 1 hour.
7. Filled potatoes are ready.

Potatoes stuffed with bacon

• Cooking time: 1.5 hours.
• Servings Per Container: 3-4 Persons.
• Caloric content: 202 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian, European.
• Difficulty: easy.

If you want to cook something special for lunch or do interesting snack, then potatoes, stuffed with bacon, is perfect for these purposes. Fragrant, hearty dish with a delicious crispy crust will not leave anyone indifferent. If you follow exactly step by step recipe, suggested below, then the treat will conquer from the first piece.

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, 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, fry a little.
6. Ready baked potato cool, cut into halves with a knife, remove the core.
7. Combine the pulp with bacon, butter and yolks, mix well.
8. Stuff the boats, sprinkle with grated cheese.
9. Send the dish to the oven for 8-10 minutes.
10. Sprinkle with finely chopped dill.
11. Filled potatoes are served hot.

Filled potato boats

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 4 Persons.
• Caloric content: 350 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: medium.

Stuffed potato boats with béchamel sauce are perfect for an everyday family dinner or a good snack on a festive table. Original dish distinguished by exquisite taste and an alluring aroma. The recipe uses chicken, 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 béchamel sauce:

• flour - 50 g;
• milk - 750 ml;
• butter - 40 g;
• salt.

Cooking method:

1. The meat is boiled until tender.
2. The potatoes are also boiled (along with the peel) and peeled.
3. The sauce is being prepared. Flour is fried a little in oil, milk is gradually introduced (stirring constantly).
4. Tubers are cut lengthwise, boats are made of them.
5. Chicken, onions, bell pepper, tomato is finely chopped, salted, pepper.
6. Then these filling components are fried in vegetable oil for about 7 minutes. Greens and green onion feathers are added to them. Everything gets mixed up.
7. The boats are filled with filling.
8. The sauce is poured onto a baking sheet, potatoes are laid out on top.
9. The dish is sprinkled with cheese, 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.
• Servings Per Container: 2 Persons.
• Caloric value: 115 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: easy.

Delicious, simple and nutritious dinner, which is quickly done - this is the dream of many housewives. Among a large number recipes, how to cook food, stands out potatoes stuffed in foil. Food for a dish is almost always at hand, its creation takes a 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, boil.
2. Do garlic Sause: slightly melted butter, combine with chopped garlic and chopped dill. Add salt and pepper. Put the mixture in the refrigerator.
3. Wrap the potatoes one by one with cling foil, 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. Grease the grooves with garlic sauce.
6. Cut the ham into cubes, mix with grated cheese and potato pulp.
7. Spread the filling over the boats. Wrap each half again in foil, bake for 8 minutes at 180 ° C.

Potatoes stuffed with mushrooms

• Cooking time: about 1 hour.
• Servings Per Container: 5-6 Persons.
• Caloric value: 116 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

One more interesting option for a family lunch or dinner - potatoes, stuffed with mushrooms... Fragrant, delicate 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:

1. Champignons are cut into slices, fried in vegetable oil until the juice evaporates.
2. The tops are cut from the tubers, the middle is removed, and the lower part is slightly trimmed for stability.
3. Boil the potatoes for about 5 minutes. After cooling, it is greased with butter from the inside, stuffed with mushrooms, salted, and peppery.
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 cook.

Stuffed potatoes with minced meat

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 4-5 Persons.
• Caloric value: 123 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: easy.

Oven Stuffed Potatoes 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 delight. This recipe is unusual, among the ingredients 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:

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 mixes well.
5. The boats are filled with filling with a slide, laid out in a deep baking dish.
6. The tomato sauce is mixed with water, and potatoes are poured with this mixture.
7. The dish is baked for 40 minutes at 200 degrees under a closed lid.

Potatoes stuffed with vegetables

• Cooking time: 60 minutes.
• Servings Per Container: 4-6 Persons.
• Caloric content: 78 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: medium.

Potatoes stuffed with vegetables are great as an appetizer or a separate independent dish (recipe with photo). Vegetables should be medium in size or slightly smaller, ideally oblong. In this case, they are maximally saturated with juices, aromas, become very delicate and insanely tasty. This recipe is low in calories and will be appreciated by dieters.

Ingredients:

• zucchini - 1 pc.;
• potatoes - 8 pcs.;
• tomato - 1 pc.;
• eggplant - 1 pc.;
• hard cheese - 50 g;
• sour cream - 200 ml;
• salt pepper;
• greens.

Cooking method:

1. Peel, rinse and drain the vegetables.
2. Cut them into cubes.
3. Grind the cheese with a grater.
4. Mix all components in one container, add sour cream, salt, pepper, chopped herbs to them.
5. Core the potatoes, stuff them.
6. Put 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.
• Servings Per Container: 8-10 Persons.
• Caloric content: 104 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian, European.
• Difficulty: easy.

Potato, stuffed with meat baked in the oven is incredible delicious treat will definitely decorate festive table... The hostess, who decides to make it, is guaranteed positive and rave reviews. For culinary masterpiece it is worth buying fresh pork and country fat sour cream (can be replaced with cream). It is worth adding fragrant herbs and 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:

1. The potato is peeled from the skin, the pulp is cut out of it so that cylinders are obtained.
2. Then it is boiled until half cooked (about 10 minutes).
3. Minced meat is made with onions. Salted, peppery, herbs are added to it.
4. The tubers are filled with filling, laid out 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.
• Servings Per Container: 4 Persons.
• Caloric 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 get an amazingly soft, tasty, aromatic and beautifully decorated dish. The ham gives it nutritional value and sophistication, and the cheese is responsible for the spicy flavor and mouth-watering golden brown... 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 herbs;
• spices, salt.

Cooking method:

1. The tubers are boiled with the peel, cooled, cleaned.
2. Each is cut into two halves, and the pulp is removed from each.
3. Ham and onions are cut into small cubes, greens are finely chopped, cheese is chopped with a grater.
4. The components are seasoned with sour cream, mixed, salted, seasoned.
5. The boats are stuffed.
6. Bake for about 30 minutes.

Potatoes stuffed with cheese

• Cooking time: 2 hours.
• Servings Per Container: 2-4 Persons.
• Caloric value: 174 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian, European.
• Difficulty: easy.

Oven baked potatoes stuffed with cheese is a delicious dish that can be prepared at home. Even novice cooks with minimal skills can do it, the main thing is to adhere 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 as 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 tubers well, put on a baking sheet.
2. Bake in the oven (about an hour, until tender). Cool down.
3. Cut the potatoes in half, remove the middle from each.
4. Place the pulp in a separate container. Combine with grated cheese (leave a little), cream, milk and chopped herbs.
5. Beat the components with a mixer, salt and pepper the mixture.
6. Stuff the boats tightly, sprinkle with the rest of the cheese.
7. Bake the dish until a delicious crust forms.

Potatoes stuffed with herring

• Cooking time: 30-40 minutes.
• Servings Per Container: 2 Persons.
• Caloric 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. Boats will become a decoration of a 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:

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 pan.
4. The removed core and fish are finely chopped, combined with onions and sour cream.
5. The boats are filled with the resulting mixture, sprinkled with grated cheese.
6. The appetizer is baked for 15 minutes at 180 degrees.

Stuffed potato filling

Potatoes can be stuffed with absolutely any ingredient, depending on personal preference. Sometimes they remain in the refrigerator different products especially after the holidays, they are great for filling. 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, minced 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