Potatoes baked with a filling - an original and very tasty side dish to any meat dish. Let's look at a few simple recipes.
Recipe for potatoes with filling
Ingredients:
- young potatoes - 8 pcs .;
- tomatoes - 2 pcs .;
- sour cream - 2 tbsp. spoons;
- spice:
- cheese hard - 50 g;
- vegetable oil - to taste.
Preparation
The potatoes are washed and boiled for about 20 minutes in a uniform. Then lightly cool, cut in half, peeled and carefully remove the core with a spoon. Next, we turn to the preparation of the filling.
To do this, cut out a portion of potatoes mash in puree, add chopped basil , sliced tomatoes without peel, put sour cream and squeeze garlic. We mix everything thoroughly, season it with spices and throw half of the grated cheese. Now fill the half of the potatoes with the prepared mass, put it into the oiled form and send the potatoes with the filling in the oven, sprinkle with cheese and bake until golden brown.
Potatoes with herring stuffing
Ingredients:
- egg - 2 pieces;
- spice;
- herring slightly salted - 120 g;
- bulb - 1 piece;
- butter - 30 g;
- potatoes - 1 kg.
Preparation
Potatoes are well washed, wipe dry with a towel and bake in the oven until cooked. Then we cool a bit, peel, cut off the top and carefully take out the middle, using a spoon. The resulting potato mass is kneaded, we add finely chopped herring and chopped toasted onion. Well we all rub it, fill it with sour cream, smash raw eggs and season with spices. Prepared filling fill the potato billets, put them on a baking tray and bake until ruddy.
Baked potatoes with cheese stuffing
Ingredients:
- cottage cheese - 200 g;
- potatoes - 8 pcs .;
- egg - 2 pieces;
- brynza - 4 tbsp. spoons;
- sour cream - 3 tbsp. spoons;
- butter - 1 tbsp. a spoon;
- flour - 0.5 tbsp. spoons;
- spice;
- meat broth.
Preparation
Peel potatoes, cut them in half and carefully cut out the center. To prepare the filling, we combine eggs with cottage cheese and cheese, sprinkle the flour and add salt to taste. Now put the cooked stuffing in potato cups, put them in a mold with butter and bake the potatoes with the filling until ready, topping up the meat broth periodically. We serve the dish hot with sour cream and fresh vegetables.