For baking potatoes, use large, starchy tubers. For such a preparation, potatoes with yellow or white pulp are suitable, but especially good - with a red peel.
As we know, fresh potato tubers are rich in carbohydrates, potassium and vitamin C. Baked potatoes are an excellent source of nutrients, most of which are found in the peel. The deeper to the center of the potato, the less beneficial substances remain.
Baked potato.
To prepare six servings, take six large-sized potatoes, 120 grams of fresh sour cream, 50 grams of cheese of solid consistency, one small onion, 120 grams of smoked bacon.
Cooking this dish is very simple: wash the potatoes, make a puncture with a fork, carefully wrap it in foil and bake in the oven (200 degrees, one and a half hours).
Remove and cool the potatoes without turning off the oven. Cut the bacon into small pieces and stir over low heat, fry. Now take out the bacon on a paper towel or napkin to absorb excess fat, and fry the finely chopped onions in the same pan.
Remove the potatoes from the foil, cut in half and take out the pulp with a spoon, but at the same time leave a layer along the edges 1.5 cm wide. Mash the potato pulp with a fork and add sour cream and fried onions to it, mix.
Then stuff the potato halves with this filling.
Dice the cheese, put on the potato halves on top of the filling, place the bacon on the cheese. Put the potatoes in the oven for about five minutes to melt the cheese.
Baked potatoes with tomatoes.
To prepare such a delicious dish, you will need potatoes, optionally garlic, cherry tomatoes on the branches.
Pour in sunflower oil on a heated baking sheet and spread the peeled chopped potatoes. Salt, add pepper and garlic and fry over high heat until golden brown. The oven must be preheated (180 degrees). Now, to fry the potatoes, place the pan in the oven for 10-15 minutes. Next, get the potatoes, cover them with tomatoes, directly on the branches, and place them back in the oven for another 10-15 minutes. In order for the potato to be even tastier and more fragrant, the skin of tomatoes must burst.
Stuffed Baked Potatoes.
For stuffed potatoes you will need eight medium-sized potatoes, two cloves of garlic, one or two tablespoons of fresh sour cream, 50 grams of Gorgonzola cheese, 100 grams of mozzarella cheese, 1 teaspoon of spices, 200 grams of fresh pepper, 150 grams of fresh tomatoes two to three tablespoons of vegetable oil.
Without peeling the tubers, wash and dry with a paper towel. Then put it on a baking sheet pre-coated with aluminum foil and bake in the oven (180 degrees) for about one hour until the potatoes are soft.
Peel the finished potatoes on one side, and then make a recess on the peeled side to get seashells or boats.
Mash the pulp that was removed, add crushed garlic, grated cheeses, sour cream, spices.
Peel fresh seeds and tomatoes from seeds, cut into cubes, fry in vegetable oil and add to the potato mixture. Stuff the prepared baked potatoes with the minced meat and immediately bake it in the oven.
Serve stuffed potatoes with green salad.
Baked potatoes with cheese.
Prepare two large-sized potatoes, 100 grams of butter, 100 grams of Parmesan cheese or similar, a little vegetable oil, 60 ml of thick cream, 60 grams of hard cheese, salt.
Take two potatoes, rinse thoroughly. Make cuts, just not to the end. Cut butter and cheese into slices and spread into potatoes, alternating.
Put the dish in the oven for 45 minutes. Then remove and pour the cream on it. Next, sprinkle with grated hard cheese and send another 15 minutes to the oven.
Baked potatoes in a grill.
It will take a few tubers. And the recipe itself is simple: rinse the potatoes thoroughly. Put it on a medium-sized hot air grill and bake first at 260 degrees, about twenty minutes, but with high airflow. Then reduce the temperature to 230 degrees and continue to bake for another twenty minutes.