Stuffed potatoes, and even baked, and in the company of minced meat, fragrant herbs, noble cheese. Here it is - the right way to the heart of any Russian with a genetically embedded need for this root crop.

Stuffed potatoes with minced meat in the oven

Potato with minced meat is not an excuse to once again remind household members of their outstanding culinary skills, to receive compliments from her husband and to see the happy faces of all family members.

You will need:

  • potatoes - 1000 g;
  • minced meat (1 part beef and 2/3 pork) - 400 g;
  • onions - 1 pc.;
  • cream (fatty 33%) - 200 g;
  • sour cream - 1 tbsp. l .;
  • eggs - 1 large;
  • vegetable oil - 3-4 tbsp. l
  • salt to taste;
  • spices (hops-suneli, ground paprika) - 1 tsp. each;
  • Russian cheese –150 g;
  • mushrooms - 250 g.

Step-by-step instruction:

  1. Wash and peel the potatoes. Cut off its upper part, cut out the core, add salt. Trim bottoms for stability.
  2. Stuffing is prepared: finely chopped onions and mushrooms are fried in a pan, allspice, salt and a little cream are added. Allowed under a closed lid until the liquid evaporates; grind meat in a meat grinder, combine with cooled mushrooms and onions; cream, spices, egg are introduced into the minced meat and everything is thoroughly mixed. In the absence of cream, put sour cream.
  3. Stuff the potatoes with minced meat.
  4. The baking dish is greased with oil, potatoes are placed close to each other and baked for 45 minutes. at 190 ° C until ready.
  5. When serving, sprinkle with herbs.

The recipe uses mixed minced meat (pork and beef). However, it involves the selection of any option acceptable to the family budget.

Potatoes stuffed with bacon and cheese

This is a weekend and holiday dish.It is simple and tastes great. The products included are affordable and can be bought at any supermarket.

You will need:

  • small potatoes - 1 kg;
  • strips of smoked bacon - 350 g;
  • cheese (hard) - 200 g;
  • sour cream - 250 ml;
  • butter - 20 g;

Seasonings:

  • garlic - 2-3 cloves;
  • nutmeg - 1 pinch;
  • white pepper (freshly ground) - 1 tsp;
  • dry oregano - 1.5 tsp;
  • dry mint - 1.5 tsp;
  • salt to taste.

Step-by-step instruction:

  1. The potatoes are thoroughly washed and dried with a paper towel.
  2. Cut across from one side, but not to the end.
  3. Young potatoes are not exempted from the peel, but stored ones are always cleaned (in order to avoid the ingestion of green solanine).
  4. The sauce is prepared separately: put sour cream in a bowl, finely grated garlic, salt; season the sauce with nutmeg, white pepper, dried herbs (oregano, mint) rubbed between the palms, mix well.
  5. Potatoes are coated with sauce on the outside and inside.
  6. The cuts are laid with thin plates of smoked bacon and cheese. If desired, fresh leaves of basil and mint are placed between them.
  7. The bottom of the heat-resistant cookware is greased with oil and the potatoes are set with cuts up.
  8. Bake for 45 - 50 minutes at a temperature of 190 ° C.
  9. In 10 minutes until cooked, potatoes stuffed with cheese and bacon are sprinkled with cheese on top and placed in the oven until browned.

Even foodies will find an excellent combination of fragrant juicy potatoes with smoked bacon, mint and basil. Simple, elegant and inexpensive. The main secret of this dish is saving money on cooking a gala dinner.

With mushrooms in a slow cooker

Potatoes stuffed with mushrooms and baked in the oven have a different taste from a similar dish cooked in a slow cooker. This device makes it tender, and the filling is juicy.

 

You will need:

  • potatoes - 12 pcs.;
  • champignons - 0.5 kg;
  • onions - 1 pc.;
  • allspice (ground) - 1 tsp;
  • sour cream - 3 tbsp. l .;
  • hops-suneli - 2 tsp;
  • sunflower oil - 30 mg;
  • salt to taste.

Step-by-step instruction:

  1. Champignons and onions finely chopped in equal proportions.
  2. Peel the potatoes and cut them a little on one side to make a flat surface for stability. Part of the top is removed, the core is cut out, slightly salted.
  3. Vegetable oil is poured into the multicooker bowl and the "Frying" mode is turned on. After heating the oil, put chopped onions, and stirring, fry for 10 minutes.
  4. Add mushrooms and fry with onions for 5 minutes, salt, pepper.
  5. Turn off the multicooker, add suneli hops, sour cream and mix.
  6. Prepared potatoes are filled with minced meat.
  7. Stuffed vegetables are put in a slow cooker and water is poured into the bottom of the bowl.
  8. Sprinkle finely grated cheese on top. Close the lid.
  9. Turn on the "Extinguishing" mode for 40 minutes. After the signal about the end of the process, the potatoes are taken out, decorated with greens and served to the table.

The potato is fragrant with a juicy mushroom filling in sour cream sauce. A dish for a holiday, and for the family circle is great.

Ham stuffed potato

Potatoes according to this recipe are tender and piquant. The composition includes the usual inexpensive products.

You will need:

  • ham - 350 g;
  • potatoes - 12 pcs.;
  • onions –1 pcs.;
  • cream (fatty) –100 ml;
  • allspice (freshly ground) –1 tsp;
  • ground paprika - 1 tsp. (without top);
  • garlic - 2 cloves;
  • green onion - 3 feathers;
  • salt to taste.

Step-by-step instruction:

  1. Wash young potatoes thoroughly. Dry with a napkin.
  2. For stability, slightly cut the bottom. Part of the top is removed, the core is cut out, slightly salted.
  3. Prepare the filling: finely chopped onion in oil, fry in salt, add ham, diced ham, allspice and fry for a couple of minutes together; pour the cream into the filling and simmer another 3 minutes. Remove from heat, spread and cool; add finely chopped garlic, paprika to the filling, salt.
  4. Fill the potato barrels with filling.
  5. Cut the foil equal to the double length of the pan. Half of it is placed on a baking sheet, potato barrels are installed denser and cover them on top of the second half of the foil, the edges are plucked.
  6. Stuffed potatoes are baked for 40 minutes. at 180 ° C, then the upper part of the foil is removed so that the excess liquid evaporates and the potatoes brown.

Stuffed potatoes are used in home magic. She has the energy of stability and peace.

Cooking with vegetables

Rumors about the dangers of potatoes for the waist are greatly exaggerated.

Baked potatoes in the oven contain vitamin K, which normalizes metabolic processes, helping to remove salt and water from the body, i.e., lose weight.

You will need:

  • potatoes - 800 g;
  • zucchini - 1 pc.;
  • onions - 1 head;
  • tomato - 1 pc.;
  • sunflower oil - 3 tbsp. l .;
  • nutmeg - a pinch;
  • carrots - 1 pc.;
  • butter - 150 g;
  • fresh dill - a bunch;
  • salt to taste.

Step-by-step instruction:

  1. The potatoes are thoroughly washed and boiled in their skins. Cut off the top of boiled potatoes with a knife.
  2. Carefully remove the middle of the potato with a small spoon, leaving the bottom.
  3. Cut all the vegetables into cubes.
  4. Fry them in sunflower oil (5 minutes).
  5. Add mashed potatoes. Mix the ingredients, season with spices, salt.
  6. Put oil in the middle of a potato volovan, and place a vegetable filling on top.
  7. The bottom of the heat-resistant dishes is greased with oil and the potatoes are laid tightly.
  8. Top barrels smeared with sour cream, seasoned with salt and 2 cloves of garlic.
  9. Sent in the oven until browning. The finished dish is sprayed with oil and sprinkled with finely chopped dill.

Today, nutritionists advise not to exclude potatoes from the diet, but to dose portions.

Potatoes in the oven are an ideal dish for those who want to lose weight without giving up their favorite food.

Potato boats in the oven

Not a quick dish to cook, but which will definitely go into the treasury of family holiday recipes.

You will need:

  • chicken fillet - 2 pcs.;
  • potatoes - 10 pcs.;
  • onion - 2 pcs.;
  • bell pepper - 1 pc.;
  • tomatoes - 1 pc.;
  • Russian cheese - 200 g;
  • allspice - 1 tsp;
  • green onions - 3 feathers;
  • greens - 1 bunch (large).

For Bechamel sauce:

  • cream - 10% (milk) 750 ml;
  • flour - 2 tbsp. l .;
  • butter - 80 g;
  • nutmeg - 1 pinch;
  • salt to taste.

Step-by-step instruction:

  1. Boil chicken until tender.
  2. They also act with potatoes, but they cook until almost ready.
  3. Bechamel sauce is prepared: 80 g butter is dissolved in a thick-walled pan; pour flour, stirring vigorously (it should acquire a cream shade and smell like nuts); pour in the cream, not ceasing to interfere with the state of liquid sour cream, salt; add nutmeg.
  4. The cooled potatoes are cut in half lengthwise, and with the help of a teaspoon they take out the middle, turning the potato halves into boats.
  5. Finely chopped onion, bell pepper, boiled chicken meat for the filling.
  6. Fry onions, add chicken and pepper. Salt, pepper. Stir fry for 5 minutes.
  7. Put chopped tomatoes there, stew for another 3 minutes.
  8. Add finely chopped greens and onions.
  9. Fill the filling with potato boats.
  10. A baking sheet is greased with oil, spread stuffed potatoes tightly to each other.
  11. Sprinkle with finely grated cheese and pour in all the Bechamel sauce.
  12. Potato boats are baked in an oven preheated to 190 degrees until the cheese is browned.

Stuffed potatoes, in addition to classic combinations, can have other solutions for fillings. It all depends on the imagination of the author. A delicious dish, a smiling hostess, comfort at the table and a beautiful serving will delight and give pleasure to all family members and loved ones.

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