Boiled potatoes baked in the oven with cheese. Potatoes baked in the oven: recipes Boiled potatoes baked in the oven

Boiled baked potatoes are an excellent recipe that will be appreciated not only by vegetarians and fasting people, but also by everyone else. Such potatoes turn out incredibly tasty due to the sauce that is necessarily prepared for them, and the appearance of the dish is worthy of at least a separate paragraph.

We are used to seeing potatoes whole, slices, cubes, cubes, and so on, but not like in this recipe for boiled baked potatoes. Here the potatoes have (umm, how to choose a more precise word) a flattened appearance, or we can say that they were simply crushed. It sounds intriguing, but at the same time such phrases are alarming. And take a closer look at the photo of the finished dish. It is precisely this “crushed” and slightly untidy appearance of boiled baked potatoes that makes the dish so appetizing and interesting.

Bright spices such as turmeric and paprika also play an important role in the recipe for boiled baked potatoes. Thanks to them, the potatoes are not only aromatic, but also unusually bright. You definitely want to look at it in more detail before you start eating the dish.

The recipe uses Adyghe cheese. It has a very neutral taste, somewhat reminiscent of cottage cheese, so it makes great friends with potatoes. Interestingly, during the baking process, the Adyghe cheese did not melt, it only “seized” slightly. The sauce for these boiled baked potatoes is also prepared on the basis of Adyghe cheese. This sauce is suitable not only for potatoes, but also for other dishes. It’s also very tasty just spread on bread.

Cooking time: 60 minutes

Number of servings – 6

Ingredients:

• potatoes – 6 pcs.
• 20 ml olive oil
• 0.5 tsp salt
• 0.3 tsp black pepper
• 0.3 tsp paprika
• 0.3 tsp turmeric
• 150 g Adyghe cheese
• 300 ml sour cream
• 3 cloves garlic
• green onions

Boiled potatoes baked in the oven

Wash the potatoes using a brush or sponge, boil them in their skins until fully cooked (about an hour).

Turn on the oven to warm up to 200 degrees. Place the boiled potatoes on a baking sheet or in a baking dish, leaving a small distance between the potatoes.

Using a small flat object, like a jar lid, “flatten” each potato. Just don't overdo it.

Drizzle each potato with a little olive oil, salt, pepper and sprinkle with turmeric and paprika.

Grate 150 g of Adyghe cheese on a coarse grater. From this pile of cheese we take a little to “sprinkle” the potatoes, and the rest of it will be needed to prepare a delicious sauce.

Place the baking sheet with boiled potatoes into the already preheated oven and bake the dish for 20 minutes.

While the potatoes are baking, prepare the cheese and sour cream sauce. Mix the grated Adyghe cheese with 300 ml of sour cream.

We mostly eat potatoes either fried or mashed - they are very tasty. Today we invite you to diversify your table and prepare even more delicious potatoes. Despite the apparent complexity, our dishes are very easy to execute. Choose!

Country-style potatoes

Young potatoes are best suited for this dish because it is advisable to cook them with their skins on. Old tubers can also be used, but they must be thoroughly washed with a brush.

• Cut medium-sized potatoes lengthwise into 4 or 6 pieces.
• Place the slices in a single layer in a baking dish.
• Drizzle the potatoes with olive oil or regular unflavored oil. Mix the slices with your hands. For 1 kg of vegetables, take 0.5 cups of oil.
• Sprinkle the oiled potatoes generously with any dry spices. You can buy them ready-made in the store - they are called “For village-style potatoes.” You can make them yourself: mix salt (1 tbsp), ground pepper (1 tsp), dry herbs (2 tbsp).
• Bake the potatoes in a preheated oven. First do this under foil (20 minutes), and then without it for another 5-7 minutes.

Accordion potato

Cut long-shaped potatoes into slices, but do not cut the tubers until the very end. Season the resulting accordions with salt and pepper. Insert a very thin slice of fresh, unsalted lard between each adjacent potato slice. Bake accordion potatoes in the oven for 35 minutes. 5 minutes before cooking, you can sprinkle the dish with grated hard cheese.

Potatoes with egg

For this dish, first boil the potatoes in their jackets. When it has cooled, cut off the side. Remove the potato crumb from the middle (use it in other dishes). Add salt to the resulting potato mold and beat into it either one small chicken egg or a couple of small quail eggs. Place the potatoes in the oven and wait for the eggs to set. Before serving, sprinkle the dish with fresh herbs.

Potatoes with cheese

Cut the potatoes lengthwise into two halves. Season it with a little salt and pepper. Bake in the oven until half cooked. Place a slice of high-fat hard cheese on each half. Put the potatoes back in the oven and keep them there until the cheese melts.

Potatoes with garlic sauce

Prick potatoes of the same size in several places with a toothpick and coat with vegetable oil. Wrap each tuber in foil and bake in the oven for approximately 50 minutes. Unwrap the hot potatoes and cut each into two halves. Pour a sauce of melted butter mixed with chopped garlic, salt and herbs over the baked potatoes.

Potatoes with meat and vegetables

This dish is also called potato pizza:

• Bake whole large potato tubers in the oven until half cooked or boil them in their skins.
• Scoop out the pulp from each potato.
• Place any stewed vegetables, boiled or fried meat, and mushrooms inside the resulting boats. Be sure to season the filling with salt and pepper.
• Place a small piece of butter on top of the filling.
• Bake the potatoes until the butter is melted and the top is crispy.

This dish is best served with a spoonful of soft ricotta cheese, which should be placed on the filling while the potatoes are still very hot.

Potato kebab

Boil the potatoes in salted water until half cooked. Cut it into slices. Thread the potatoes onto skewers, alternating them with pieces of smoked lard or slices of salami sausage. Bake the dish in the oven until the potatoes are completely cooked. Serve potato skewers with fresh or pickled vegetables.

Potatoes in milk

Potatoes baked in milk turn out to be very tender and tasty:

• Peel the skins of potatoes (1 kg) and cut into thin slices. Place it in a baking dish.
• Pour whole milk over the potatoes. There should be enough liquid to cover the top layer of potatoes.
• Place a few pieces of butter on top.
• Bake the dish in the oven for 1-1.5 hours until the potatoes are completely softened and a golden brown crust appears on their surface.
• Salt the potatoes just before serving.

There is no need to salt the potatoes before baking - in salted milk they will become very hard.

Greek Potatoes

This dish will appeal to lovers of Mediterranean cuisine:

• Cut small potatoes into halves or quarters.
• Salt the potatoes and pour olive oil.
• Bake in the oven until fully cooked.
• Before serving, while the potatoes are still hot, pour fresh lemon juice (2 tablespoons) over them and sprinkle with the zest of half a lemon. These spices will be enough for 1 kg of tubers.

American style potatoes

Everyone's favorite dish, which is served in almost all fast food restaurants, is very easy to prepare yourself:

• Prick medium-sized potatoes with a fork and bake in the oven, after wrapping each tuber in foil.
• Cut off the side of the potato and remove the baked pulp from the inside.
• Mash the pulp with a fork and mix with chopped bacon, grated hard cheese, softened butter and dill. Take all ingredients to taste.
• Season the filling with salt and pepper and put it back into the potatoes.
• Place the potatoes back in the oven and bake until the filling is golden brown.
• Before serving, place a spoonful of thick sour cream on each potato.

French-style potatoes

In the original this dish is called “Graten”:

• Peel 1 kg of potatoes and cut into thin slices.
• Place the circles in layers in a round shape, after salting and peppering them.
• Mix 2 cups of heavy cream and 100 g of sour cream. Season the sauce with salt and pepper and add ground nutmeg (1/4 tsp). Add a couple of minced garlic cloves if desired.
• Pour sauce over potatoes. Sprinkle grated cheese (100 g) on ​​top of the dish.
• Bake gratin at 200 degrees. Cooking time – 1 hour.

Potatoes in pots

A traditional Russian dish can be prepared with either mushrooms or meat. Fry potato slices, carrot slices, and onion half rings in a frying pan with butter until golden brown. After frying, add salt and pepper to the vegetables. Also fry mushrooms or pieces of pork or chicken. Salt them too at the end. Place vegetables, mushrooms and meat in layers in pots. Pour the dish with any broth (meat, vegetable, mushroom) and add a clove of garlic and one bay leaf to each serving. Bake the potatoes in pots, first with the lid on (15 minutes) and then without it (10 minutes).

Potatoes with mushrooms

Boil 1 kg of potatoes and cut them into slices or circles. Fry 0.5 kg of champignons and 3 large onions in vegetable oil. Place potatoes, mushrooms and onions in a baking dish. Pour the vegetables with a sauce of sour cream (1.5 cups), mayonnaise (0.5 cups), salt and pepper to taste. Bake the dish in the oven until the top crust is a beautiful golden color.

Potato roll with mushrooms

Make delicious mashed potatoes without adding milk. Add salt, pepper, dry herbs and beaten raw egg to the puree. For 1 kg of potatoes, take 1 egg. Add it when the puree has cooled down a little. Spread the puree in a thin layer on a gauze napkin. Place any mushrooms on the puree, fried with onions and seasoned with spices. Using a napkin, roll up the roll and very carefully place it on a greased sheet. Grease the top of the roll with thick sour cream. Bake the dish in the oven until it is beautifully golden brown.

It would seem: ordinary potatoes. But how many delicious and original dishes can be prepared from it. Cook according to our recipes and come up with your own signature ones.

Since potatoes came to us from America, they have become the most popular and beloved delicacy of many generations. People have learned to make a lot of delicious things out of potatoes; culinary specialists from all countries add them to most meat and vegetable dishes. Potatoes in the oven deserve special attention, since, in addition to the benefits mentioned, they become more aromatic, tender and tasty. The recipe for potatoes in the oven should be adopted by every housewife, since today potatoes in the oven can decorate any table. Moreover, when thinking about how to cook potatoes in the oven, you should keep in mind that adding just one additional ingredient significantly changes the recipe for the final dish. There are, for example, the following dishes: potatoes with meat in the oven, potatoes in the oven with chicken, potatoes with mushrooms in the oven, potatoes with minced meat in the oven, potatoes with pork in the oven, potatoes in the oven with cheese. Moreover, the recipe for potatoes with meat in the oven also varies depending on what kind of meat is used in the preparation of this dish. Different meats require different temperatures, cooking times, accompanying spices, etc.

On our website you can find the recipes you are interested in with photographs of the dishes. For example, when planning to prepare a dish called “potatoes in the oven,” a photo of this delicacy will help you understand what it should look like in the final version. If you are planning something more complicated, for example, “potatoes with meat in the oven,” a photo of such a dish will be even more useful to you. It should be noted that all versions of the “potatoes in the oven” dish with a photo are winners and immediately gain their admirers. Undoubtedly, there are many of these among our readers. Therefore, if you succeed in your version of the “potatoes in the oven” dish, feel free to send us the recipe with a photo, and we, in turn, will share it with other lovers of this delicacy. Or a version of the “potatoes with chicken in the oven” dish with a photo, the recipe of which is your invention, can also be offered to other visitors to our site.

The most interesting and common potato recipe is oven-baked potatoes. Many people know how to bake potatoes in the oven, but it’s still worth checking out our recipes. There you will find a lot of interesting things, and perhaps discover something new for yourself.

To help the housewife there are also some tips on storing, preparing and cooking potatoes in the oven:

Potatoes should be stored in a dark and cool place, but not in the refrigerator.

Potatoes stored in light increase the content of the harmful substance solanine.

To prevent peeled potatoes from darkening, place them in cold water. But you should not keep peeled potatoes in cold water for a long time, as this leads to leaching of starch, and this in turn worsens the taste.

Green and sprouted potatoes must be peeled before cooking.

There is no need to stir dishes with potatoes often, as this increases the loss of vitamins.

Dishes with potatoes and vegetables should also not be heated for a long time or reheated repeatedly. This not only reduces the nutritional value, but also worsens the taste of the food.

You should not eat green potato tubers, so as not to harm your health.

I love potatoes in all their forms. Most of all I like fried. I know, I know that it’s harmful and fatty, but I still love it, what can I do)).

I tried this recipe for the first time, I found it on the Internet. A sort of deception, seemingly boiled, but then baked, in fragrant spices and with a crispy crust. Tasty!

Baking boiled potatoes in the oven is very simple. For this we will need the following ingredients.

Peel the potatoes and cut into slices.

Mix flour with salt and spices. I take my favorite spices - coriander, suneli hops, black and red peppers. Caucasian herbs or a mixture of Italian ones are perfect.

Boil the potatoes for 5 minutes, drain the water and let the potatoes cool slightly. The boiling time can be varied depending on the type of potato, increased or decreased.

Dredge the drained potatoes lightly in seasoned flour, shaking off any excess.

Grease the baking dish well with oil, lay out the potato slices and sprinkle with oil again. If you wish, you can add coarsely chopped onions, which is what I did.

Bake the potatoes in a well-heated (200 degrees) oven until golden brown. Take it out once and turn it over. Adjust the baking time individually. I baked it for 40 minutes.

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Potatoes can always be used to make an amazing lunch that doesn't require much physical effort. Someone will say that for this it is enough to boil, bake or fry it and serve it with butter and fresh herbs. This is also true, but we found out that there are much more appetizing and delicious options for dishes with this vegetable.

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

Stuffed potatoes with mushrooms in sour cream

Ingredients:

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

Preparation:

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

Potatoes baked with tomatoes and ricotta cheese

Ingredients:

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

Preparation:

1. Preheat the oven to 200°C. Rub the potatoes with olive oil, place on a baking sheet and bake until tender when pierced with a knife. This will take about an hour.
2. Place a sheet of foil on a baking sheet and tomatoes on top. They need to be sprinkled with a tablespoon of olive oil, sprinkled 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. Open the potatoes (can be in half, or crosswise). Top with ricotta cheese and fried tomatoes. You can also sprinkle fresh chopped herbs on top.

Potatoes stuffed with mushrooms and ham

Ingredients:

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

Preparation:

1. Wash the potatoes, bake directly in the skins in the oven until tender, then cut in half, scoop out the pulp with a spoon, leaving thin walls.
2. Mix the potato pulp with fried foods cut into strips (mushrooms and ham).
3. After adding salt and pepper, season the filling with herbs and crumbled boiled egg yolk.
4. Place the filling on the potatoes, sprinkle grated cheese on top, drizzle with oil and bake in a well-heated oven until browned.

Potatoes stuffed with smoked fish

Ingredients:

• 8 potato tubers
• 500 g hot smoked fish fillet
• 1-2 onions
• 1 egg
• 2 tbsp. l. sour cream
• 1 tbsp. l. butter

Preparation:

1. Boil the potatoes until half cooked, shape into boats, cutting off the tops.
2. Grind the extracted pulp together with the onion and fish in a meat grinder, beat a raw egg into the mixture, mix it and beat lightly.
3. Fill the potatoes with the prepared minced meat, place in a greased pan, pour in sour cream, bake for 3-5 minutes at maximum power in the microwave.

Stuffed potato skins

Ingredients:

• 6 potatoes
• 330 g lean ground beef
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3/4 cup corn
• 3/4 cup black beans
• 1 large tomato, 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 filling:

1. Mix red pepper, paprika and cumin in a small bowl.
2. Heat about 2 teaspoons of oil in a frying pan over medium heat. Fry the meat on it. If there is too much fat and meat juice, then drain them.
3. Add onion and garlic to the 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 for another 5-7 minutes. Set aside.

For potato skins:

1. Preheat the oven to 200°C. Line a baking sheet with a sheet of foil and lightly grease it with oil. Wash and dry the potatoes. We 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 tender and the skins are crispy.
2. Let them cool for a few minutes. When 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 inside of the skins with oil.
3. Turn the 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 browned.
4. Finally, remove the skins from the oven and immediately fill them with the meat filling. Sprinkle grated cheese on top and put it back in the oven. We are waiting for the cheese to melt. Before serving, sprinkle the stuffed potatoes with chopped cilantro.

Baked potatoes with broccoli with cheese crust

Ingredients:

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

Preparation:

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, divide the broccoli into florets. We pass them through a meat grinder and pass a clove of garlic through a garlic press. In a large frying pan, heat 1 tablespoon of olive oil and add the garlic. After about 30 seconds, add 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 thin the sauce.
4. When the potatoes are baked, carefully remove most of the pulp. Add the bean mixture to each potato and top with broccoli florets in the cheese mixture. Place the potatoes in the oven for a few minutes until the cheese has melted. Serve potatoes warm.