No wonder potatoes are called second bread. It is difficult to even calculate how many dishes from it exist: fried, mashed potatoes, potato pancakes, dumplings, dumplings, casseroles and even cutlets.
And the taste of grandma’s pies with potato filling! What we have not learned how to cook from this vegetable. There are even homemade bread recipes where grated raw potatoes are added to the finished yeast dough. Such bread has a unique taste and does not stale for a long time.
The most delicious dish is obtained when we bake potatoes with meat in the oven. To prepare such a meal, it is not at all necessary to be a brilliant cook. There are several proven ways of making potatoes with meat.
For the first recipe, we need the following products:
- 500 g of pork or minced meat;
- 1.5 - 2 kg of medium-sized potatoes;
- 4 onions;
- vegetable oil;
- one egg;
- salt, spices, dill.
Cooking stuffing
To do this, mix the minced meat with one finely chopped onion and dill, add spices, egg and salt. It is advisable that the mince be fat enough. Knead well. Thoroughly wash the potato, but do not remove the peel. Now with a special knife with a ring we make through holes along the length of the potatoes. If you do not have a special tool, you can make them an ordinary thin knife.
We start the tubers with minced meat and lay on a dry baking sheet as densely as possible. For 60-65 minutes, bake potatoes with meat in the oven, preheated to 200 0 C. If you want the dish to be juicier, place it in a baking sleeve.
While we bake potatoes with meat in the oven, cut the three remaining onions into rings and simmer them with butter over low heat until cooked. We take out the finished dish, put it on a large plate, and evenly distribute the onion on top. The potato stuffed with meat is well browned in the oven, and the juicy onion stewed with vegetable oil slightly saturates it with its juice. The dish is ready.
For the second recipe, we stuff the tubers in the same way, but first peel them. Stuffed potatoes in a saucepan and pour salted boiling water. We put on the fire and let it boil for 8-10 minutes. The main thing is not to overdo it so that the potatoes do not boil. Cooking time depends on the variety. We take out the boiled potatoes, let drain water. In a deep frying pan, heat enough vegetable oil to cover the potatoes completely. Dip a few pieces of stuffed tubers into deep fat and fry until golden brown. Sprinkle the finished potatoes with finely chopped dill and serve hot.
And the third way. We stuff the tubers as described in the first recipe. We take a cast-iron pot, put the potatoes there. Now we mix equal proportions (optional) of tomato sauce, sour cream, water and vegetable oil (butter can be). Salt the resulting mixture, pepper and pour the potatoes with it. Cover the pan, if there is no lid, use foil. Bake potatoes with meat in the oven until cooked. We take out, lay out on portioned plates. Enjoy your meal!