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The most delicious baked potatoes. Baked potatoes. Stuffed potato skins

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You can always make an amazing dinner out of potatoes, which does not require any special physical effort. Someone will say that for this it is enough to boil, bake or fry it and serve it on the table with butter and fresh herbs. This is also true, but we found out that there are much more appetizing and sophisticated options for dishes with this vegetable.

website collected for you incredibly delicious recipes for stuffed baked potatoes, among which everyone will find something to their taste.

Stuffed potatoes with mushrooms in sour cream

Ingredients:

• 10-15 large potatoes
• 100 g dried mushrooms
• 1 bulb
• 1/2 cup mushroom broth
• 2 tbsp. l. sour cream
• 1 st. l. flour

Cooking:

1. Boil or bake potato tubers until tender, then remove the crumb from each so that you get a boat with walls, while cutting off part of the tuber - then you will need to cover the potatoes with it.
2. Boil the mushrooms until cooked, strain the liquid, chop and add to the pan to the fried onion.
3. Pour 1 tablespoon of flour and mix, pour in 1/2 cup of broth, boil, put sour cream, salt and mix, warm, put the filling on the potatoes.
4. Put stuffed tubers in a container, cover with cut parts and bake. Before baking, you can pour the potatoes with sour cream and melted butter, sprinkle with breadcrumbs.

Potato baked with tomatoes and ricotta cheese

Ingredients:

• 2 potatoes
• 2 cups cherry tomatoes (about 25-30)
• 1 tsp and 1 tbsp. l. olive oil
• salt and pepper to taste
• 1 cup ricotta cheese (or other unsalted cottage cheese)

Cooking:

1. Preheat the oven to 200°C. Rub potatoes with olive oil, place on a baking sheet and bake until soft when pierced with a knife. This will take about an hour.
2. Put a sheet of foil on a baking sheet, and tomatoes on top. Drizzle them with a tablespoon of olive oil, sprinkle with a teaspoon of coarse salt and black pepper.
3. 15 minutes before the potatoes are ready, place the baking sheet with the tomatoes in the oven and leave there until they begin to crack.
4. We open the potatoes (you can in half, you can crosswise). Top with ricotta cheese and fried tomatoes. You can also sprinkle fresh chopped herbs on top.

Potato stuffed with mushrooms and ham

Ingredients:

• 8 potatoes
• 100 g fresh mushrooms
• 100 g ham
• chopped greens
• boiled egg
• processed cheese

Cooking:

1. Rinse the potatoes, bake directly in the skin in the oven until cooked, then cut in half, take out the pulp with a spoon, leaving thin walls.
2. Mix potato pulp with fried foods, cut into strips (mushrooms and ham).
3. After salting and peppering, fill the filling with herbs and crumbled boiled egg yolk.
4. Put the stuffing on potatoes, sprinkle grated cheese on top, drizzle with butter and bake in a well-heated oven until browned.

Potato stuffed with smoked fish

Ingredients:

• 8 potatoes
• 500 g hot smoked fish fillet
• 1-2 bulbs
• 1 egg
• 2 tbsp. l. sour cream
• 1 st. l. butter

Cooking:

1. Boil the potatoes until half cooked, shape the boats, cutting off the tops.
2. Twist the removed pulp together with onions and fish in a meat grinder, beat a raw egg into the mass, mix it and beat lightly.
3. Fill the potatoes with cooked minced meat, put in a greased form, pour sour cream, bake for 3-5 minutes at maximum power in the microwave.

Stuffed potato skins

Ingredients:

• 6 potatoes
• 330g lean ground beef
• 1 medium onion, finely chopped
• 3 minced garlic cloves
• 3/4 cup corn
• 3/4 cup black beans
• 1 large tomato, de-seeded and chopped
• 2 tbsp. l. coarsely chopped cilantro
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cumin
• salt and pepper to taste
• olive oil
• 3/4 cup grated cheese

Preparing the stuffing:

1. Mix red pepper, paprika and cumin in a small bowl.
2. Heat about 2 teaspoons of oil in a skillet over medium heat. Fry meat on it. If there is too much fat and meat juice, then drain them.
3. Add onion and garlic to minced meat. Cook until the onion becomes translucent.
4. Then add tomatoes and simmer for 1-2 minutes. We also put beans and corn there. Add spices and chopped cilantro. Mix everything carefully. Season with salt and pepper. Simmer another 5-7 minutes. Put aside.

For potato skins:

1. Preheat the oven to 200°C. Line a sheet of foil on a baking sheet and brush lightly with oil. Wash and dry potatoes. Pierce it several times with a fork. Then the potatoes need to be rubbed with oil. Place the potatoes on a baking sheet and bake for 50 minutes until they are soft and the skins are crispy.
2. Let them cool down for a few minutes. Once the potatoes have cooled, cut them in half lengthwise. We take out almost all the pulp with a fork or spoon, leaving a little near the peel. Lubricate the skins inside with oil.
3. Flip potatoes skin side up. Bake for 10 minutes. Then return the potatoes to their original position and bake for another 5-7 minutes, until the edges of the skins are fried.
4. Finally, take the skins out of the oven and immediately fill them with meat filling. Top with grated cheese and put back into the oven. Waiting for the cheese to melt. Before serving, sprinkle stuffed potatoes with chopped cilantro.

Baked potatoes with broccoli topped with cheese

Ingredients:

• 4 potatoes
• 420 g white beans (canned)
• 3/4 cup water
• half to a full glass of cheese
• 1/2 tsp salt
• 1 bunch of broccoli
• 4 garlic cloves
• 1 st. l. olive oil
• 1 pinch red pepper

Cooking:

1. Preheat the oven to 200°C. Pierce the potatoes evenly with a fork. Place in the oven and bake for about 45-50 minutes.
2. At this time, we divide the broccoli into inflorescences. We pass them through a meat grinder and pass a clove of garlic through a garlic press. Heat 1 tablespoon olive oil in a large skillet and add garlic. After about 30 seconds, throw in a pinch of red pepper and broccoli. Simmer the broccoli until the florets are soft, about 5-7 minutes.
3. Open a can of beans, drain the brine and rinse it. In a blender, combine beans, 3/4 cup water, 1/2 cup cheese, and 1/2 teaspoon salt. You can optionally add additional seasonings or water to make the sauce thinner.
4. When the potatoes are baked, carefully remove most of the pulp. Add bean mixture to each potato, and top with broccoli florets in cheese mixture. Place the potatoes in the oven for a few minutes until the cheese is melted. Serve potatoes warm.

Step 1: prepare the potatoes.

First, select the right amount of medium-sized young potatoes and wash them with a soft kitchen sponge. We do this carefully, trying not to tear off the delicate skin, because we will not remove it.

Step 2: boil the potatoes.

Then we send the tubers into a deep saucepan, fill it with purified water 5-6 centimeters higher and put on a strong fire. After boiling, boil the potatoes for about 7–8 minutes, then we throw it into a colander and leave it in the sink for a while to drain excess liquid. At the same time, turn on the oven to preheat 200 degrees Celsius and move on.

Step 3: Cooking potatoes baked whole in the oven - step one.

With kitchen scissors, cut off a small piece of aluminum food foil and cover the bottom of a non-stick or heat-resistant baking dish with it. We spread the potatoes there in one layer, sprinkle it to taste with salt, black pepper, pour a tablespoon of olive oil and, without covering, put in a preheated oven for 30 minutes.

Step 4: prepare the spice mixture.

We don’t waste a minute, peel the garlic cloves from the husk, without removing the upper dense shell, and send them to a small clean bowl. We also put sprigs of fresh or dried rosemary broken into 2-3 parts, basil, laurel leaves to taste, and also pour in 2 tablespoons of vinegar and olive oil. We mix everything until a homogeneous consistency and wait for half an hour to pass.

Step 5: Cooking potatoes baked whole in the oven - step two.

After 30 minutes, very carefully take the potatoes out of the oven and lightly press on each potato masher so that they only knead a little. Then pour the vegetable with the previously prepared spicy mixture and leave the dish in a closed oven at the same temperature for another 20–25 minutes.

After that, we pull kitchen gloves on our hands, move the form with fragrant yummy to a cutting board, previously placed on the countertop, and let the root crops cool slightly. Then, using a spoon, spread the potatoes in portions on plates, pour over the oil accumulated at the bottom of the mold and go to taste!

Step 6: Serve whole baked potatoes in the oven.

Potatoes baked whole in the oven are served hot as a completely independent vegetarian dish or a great side dish for meat, poultry, fish or game. It is served in portions on plates, optionally crushing each with fresh finely chopped dill, parsley, cilantro, basil or green onions, but a salad or sauces based on tomatoes, mayonnaise, and also cream can refresh this miracle. Cook with love and enjoy delicious homemade food!
Bon Appetit!

An alternative to olive oil is creamy melted to a liquid state;

The set of spices indicated in the recipe is not fundamental; if desired, it can be varied based on your own taste preferences, supplemented with any dried herbs and spices that are suitable for potato dishes;

Lovers of a strong garlic flavor can completely peel the cloves of this vegetable and mix with the rest of the spices, as well as herbs squeezed through a press or finely chopped;

If desired, potatoes can not be pre-boiled, but baked raw, but in this case, the cooking time will increase by about 10-15 minutes.

Sometimes even the simplest dishes do not want to turn out delicious and beautiful. It was as if someone poured a handful of sand into a well-oiled mechanism that has been working for years. Here, for example, baked potatoes in the oven. Easier, it would seem, you can not imagine. I cut the potatoes, put them in a preheated oven - and wait until they are reddened to a delicious crunch. But it happens that instead of ruddy slices, you have to serve something more like mashed potatoes to the table. Or slices almost charred on the outside and raw inside. And it's not even the recipe. After all, the guarantee of an appetizing golden top of a baked potato is ... the potato itself. Tubers with a medium starch content are ideal for cooking in the oven. Such potatoes usually have a white dense core and keep their shape perfectly during heat treatment. The pieces are soft on the inside and golden on the outside. I offer you two simple cooking methods that will tell you in detail how to bake potatoes deliciously in the oven with a crispy crust.

Peerless crispy potatoes - fast and tasty

The easiest recipe. No hassle and always a great result. You can pick up any spices, so the taste of the dish can be anything - from traditional to spicy.

Ingredients:

*You can use other spices or seasonings if you wish.

How to simply bake potatoes in the oven with a crispy crust:

Wash the tubers from soil particles. Remove the rind. Cut potatoes into free-form slices. I like the slices the best. Simply cut each potato lengthwise into 4-6 pieces. This is usually how they prepare it. But you can also cut the tubers into medium-thick straws or a small cube.
Prepare the spice mix. I chose garlic and dried dill. You can use other seasonings instead. Thyme, rosemary, marjoram, basil, oregano, paprika, and turmeric pair well with potato dishes. Choose any and combine with each other. But if you decide to follow the recipe exactly, peel the garlic. Pass it through a special crusher or chop finely with a knife. Place in a small bowl.
Pour dill and a little salt there.
Pour in vegetable oil. Stir.
Add the aromatic mixture to the potato pieces.
Stir. If you have time, let the potatoes stand at room temperature for 7-10 minutes.
Line a baking sheet or large rectangular baking dish with parchment paper and grease with vegetable oil. Lay the potato wedges close to each other. It is desirable that the potatoes occupy only one row, then it will be evenly baked and covered with a crispy crust. Potatoes laid out in several "floors" will have to be periodically removed from the oven and mixed. This is not very convenient. In addition, some slices may be deformed.
Roast potatoes until golden brown in a preheated oven. Cooking temperature - 180-200 degrees. Time - 30-40 minutes. Check for readiness with a toothpick or just try one of the pieces. Serve hot. When reheated, it will no longer be so crispy.

Baked potato breaded with spice flour

Breading with flour will make a crispy crust on any potato, regardless of its starch content. The technical characteristics of the oven also do not matter. This recipe always turns out delicious!

For cooking you will need:

Cooking method:

For baking in the oven, it is better to take a medium-sized oblong-shaped potato with a relatively flat surface. Remove the peel from the washed tubers. Remove "eyes" and visible damage.
Cut the potato in half lengthwise. And then divide each half into 2-4 parts.
Place the slices in a clean plastic bag.
Add dry spices and salt. You can change the bouquet of spices at your discretion. Peel the garlic. And pass through a special press.
Pour in unscented sunflower oil.
Add flour or breadcrumbs. You can mix both in equal proportions. Thanks to such a simple breading, the potatoes are guaranteed to be covered with a crispy crust, regardless of the variety and features of your oven.
Tie off the loose ends of the bag. And shake it vigorously several times.
This will distribute the seasoning, flour and oil evenly over the potato pieces.
Put the potatoes on a baking sheet greased with vegetable oil. Try to fit the potatoes in one "floor".
Bake until golden brown and crispy in an oven preheated to 180-200 degrees. It usually takes me 40-50 minutes to cook potatoes according to this recipe. It depends on how large I cut the tubers.

Good appetite!

Potato wedges or slices
Jacketed potatoes bake in the oven, in a slow cooker - on the "baking" mode.
young potatoes bake in the oven - at a temperature of 180 degrees.

in uniform

In the oven on a baking sheet
1. Wash young small potatoes, scrape well with a knife.

3. Grease a baking sheet with butter, put potatoes on a baking sheet.

5. Bake potatoes for 40 minutes.
In a slow cooker
1. Pour half a glass of oil into the pan.
2. Pour the washed potatoes, sprinkle with salt and pepper.
3. Set the multicooker to the "Baking" mode, bake for 25 minutes.
4. Open the multicooker, release steam, turn the potatoes on the other side.
5. Bake potatoes for another 20 minutes.
In air grill
1. Wash and scrape potatoes, pierce in several places.
2. Preheat the air grill to 260 degrees.
3. Put the potatoes on the air grill.
4. Bake potatoes for 35-40 minutes.

Slices, circles and halves

In the oven on a baking sheet
1. Wash potatoes, scrape with a knife or peel.
2. Cut each potato into 4-8 slices (depending on the size of the potato) or circles, approximately the same weight.
3. Put the potatoes in a pot of cold salted water, bring to a boil and cook for 3 minutes after boiling.
4. Drain the water, let the potatoes cool slightly.
5. Preheat the oven to 180 degrees.
6. Put the potatoes on a baking sheet greased with butter or vegetable oil, sprinkle with oil on top.
7. Salt, pepper the potatoes, sprinkle with spices and chopped herbs, optionally cover the potatoes with a layer of sour cream and / or grated cheese.
8. Put a baking sheet with potatoes in the oven.
9. Bake potatoes in slices for 25-30 minutes at a temperature of 180 degrees.
In the oven in the sleeve
1. Put the potato pieces in a bag, pour in a little water, tie the ends of the sleeve.
2. Add salt and spices, shake the bag.
3. Put the potatoes in the sleeve on a baking sheet.
4. Bake 1 kilogram of potatoes in a bag for 40 minutes, 1.5 kilograms - 1 hour, 2 kilograms - 1 hour 15 minutes.
In a slow cooker
1. Pour potato wedges or slices into the slow cooker.
2. Drizzle potato wedges with vegetable oil.
3. Close the multicooker with a lid, set to the "Baking" mode and bake for 15 minutes.
4. Open the lid, mix the potatoes well, close the lid and bake for another 20 minutes.
In air grill
1. Lubricate the middle grill of the air fryer with oil, put in the air fryer; put a bowl on the bottom to drain the juice.
2. Put the potatoes in one layer, grease or sprinkle with oil, sprinkle with salt and spices.
3. Preheat the air grill to a temperature of 205 degrees for 5 minutes at an average blowing speed.
4. Bake potatoes for 25 minutes, then try; if the potatoes are tough, bake for another 5-7 minutes. 1. Wash the potatoes and cut into circles or slices of the same size or weight.

Circles or slices in a pot

In the oven
1. Wash the potatoes and cut into circles or slices of the same size or weight.
2. Put the potatoes in a bowl, season and salt, pour over with oil and mix.
3. Arrange the potatoes in pots, pour a quarter cup of water into each pot.
4. Preheat the oven to 200 degrees, put the pots on the middle level, bake the potatoes for 45-55 minutes.

All in foil

In the oven
1. Wash young small potatoes, scrape well with a knife, grease with oil, salt, wrap each potato in foil.
2. In each potato, make punctures with a fork for the best baking.
3. Put potatoes in foil on a baking sheet.
4. Preheat the oven to 180 degrees.
5. Bake potatoes for 1 hour.
In a slow cooker
1. Scrape or peel potatoes, chop, grease with oil.
2. Put the potatoes in the slow cooker so that the potato level fills only 2/3 of the bowl capacity.
3. Close the multicooker with a lid, bake the potatoes in the "Baking" mode for 20 minutes.
4. Open the lid, shift the potatoes from the center to the edges and vice versa, bake for another 20 minutes.
In air grill
1. Wash potatoes, scrape, pierce, wrap each potato in foil.
2. Preheat the convection oven to 250 degrees.
3. Put the potatoes in foil on the high grill of the air grill.
4. Bake potatoes in foil in an air grill for 30 minutes at an average blowing speed.

Boiled in uniform, baked on a wire rack

1. Scrape young potatoes (preferably oval) from the ground, cut out eyes; leave the uniform.
2. Put the potatoes in a saucepan, add water and put on the stove.
3. Cook after boiling for 20-25 minutes depending on the size.
4. Pour boiled potatoes with cold water and cool slightly.
5. Cut each potato into slices (like a rustic potato), put in a bowl, sprinkling with salt and pepper, and brushing with butter.
6. Leave the potatoes for half an hour so that the oil and salt are absorbed.
7. Preheat the oven to 150 degrees.
8. Put the potatoes on the grate, put the grate in the oven and bake for 15-20 minutes until golden brown. On the couscous, the uniform should become crispy, and the potatoes remain soft.

Semi-finished in foil

1. Wash and peel potatoes.
2. Put whole potatoes in a pot of cold salted water, bring to a boil, cook for 10 minutes.
3. Drain the water, cool the potatoes.
4. Preheat the oven to 200 degrees.
5. Coat each potato with oil mixed with salt, herbs and spices, and wrap tightly with foil in 2 layers.
6. Put the potatoes in foil on a baking sheet with the foil turned up, and bake for 20 minutes.

We bake delicious

To prepare salted potatoes, peeled or in uniform, using a syringe, you can introduce a concentrated saline solution into the potato. For 1 kilogram of potatoes you will need a quarter cup of water and 2 teaspoons of salt without a slide. Inject saline with a syringe a little at a time into each potato in several places.
To rid the potatoes from starch, it is necessary to pour peeled and chopped potatoes with cold salted water and leave covered in the refrigerator for 1 hour.
To choose potatoes for baking as a whole need to be approximately the same size, for baking in slices or circles - cut the potatoes into slices or circles of the same size.
Bake young potatoes 5-7 minutes faster, because. it contains more water.

Serve baked potatoes with butter, sprinkled with chopped garlic, chopped garlic, herbs.
When baking potatoes mix with sauce- sour cream, ketchup or mayonnaise; for every 2 medium tubers you will need 1 tablespoon of sauce with a slide.
Can be baked potatoes without oil, for this you need to bake potatoes either in their uniforms, or in foil, or on an “onion pillow” (put the bottom of the baking sheet with onion rings so that the potatoes do not burn on the baking sheet), or simply on a wire rack, or in a baking bag.

stuffed

In order to prepare stuffed potatoes, you need to cut the potatoes in half and cut out a little core from each half. Fill each half with stuffing and connect the parts of the potato together. To prevent the filling from spilling out during baking, the potatoes are tightly wrapped in foil.
Fillings for potatoes baked in foil:
1) fat
2) bacon
3) brisket
4) mushrooms
5) grated cheese
6) minced meat
7) greens

condiments

The following spices are most suitable for baking potatoes: dill, green onions, basil, tarragon, marjoram, thyme, rosemary, coriander, sweet red pepper, curry mixture, suneli hops, cumin. The stores also sell a special "seasoning for potatoes." You can also use "universal" seasoning.

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about their cultivation, and, first of all, in the open field. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate zones has its own characteristics. Everything you need to know about growing cucumbers in the open field, we will tell in this article.

May days delight with warmth and the opportunity to spend more time on the plots. But the long-awaited month of the arrival of stable heat cannot boast of a balanced lunar calendar. In May, the periods favorable for working only in the ornamental garden or only in the garden are quite long, and there are quite a few days suitable for any plants. The lunar calendar for May 2019 requires planning and skillful timing of planting and sowing.

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Pie for Easter - a homemade recipe for a simple biscuit pie stuffed with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack and tastes like chocolate cream! If you don’t have the time or skills to mess around with yeast dough, then you can make these simple holiday pastries for the Easter table. Such a simple recipe, I think, will be mastered by any novice home pastry chef.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? How right? And it’s right in every way, because under these names the same plant “passes”, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this shrub to release a large amount of aromatic substances. Growing thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to the classic care of indoor crops. And even relatives of the Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the "weirdest" care item for violets, which prefer non-standard watering to the classic method. But you will have to change the approach in fertilizing with fertilizers.

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At present, thanks to breeders, more than 2,000 varieties of large-fruited garden strawberries have been created. The very one that we habitually call "strawberries". Garden strawberries arose as a result of the hybridization of Chilean and virgin strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Breeding is aimed at obtaining not only fruitful varieties resistant to diseases and pests, but also those with high taste and transportability.

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