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Boil the boiled potatoes for 30 minutes. We take them out, leave them to cool and, with a spoon, we scoop them lengthwise, from the core. If you want, you can peel the potatoes before putting them in the oven. Or you can fry the vegetables and meat in oil. I opted for a more dietary version of the recipe.
Fill them, one by one, with a little of each ingredient (cheese, 2, 3 cubes of butter, ham, sliced onion, sliced garlic, meat) season, put a tablespoon of cream on top and bake for 30 minutes, in -a pan greased with butter.
5 minutes before removing them, grate the cheese and place a slice of tomato over each potato. We can also decorate them with red onion rings.
To serve, we carefully place them on a plate, sprinkled with parsley or lettuce leaves.
Method of preparation
Baked potatoes stuffed with cheese
Wash the potatoes and boil them with the peel. Boil enough to stay strong enough
POTATOES FILLED IN THE OVEN
Boil the potatoes in salted water until they boil, sauté the onion with the meat and liver in a saucepan.
Potatoes stuffed with mushrooms
The potatoes are washed and cleaned with a rough sponge. Prick them lightly, with a fork around them, grease them with oil and place them in a tray lined with baking paper. Bake in the oven at 200 degrees C for 50-60 minutes, they are ready when the fork enters easily. Allow to cool for a few moments, then carefully cut the lids. Peel a squash, grate it and squeeze the juice. Put the core in a bowl and pass.
Heat oil in a frying pan, add the diced mushrooms and leave on the fire for about 5 minutes.
Add the finely chopped onion, mix with the mushrooms and leave on the fire for about 2-3 minutes. Add salt and pepper to taste.
Let it cool for 1-2 minutes, then put it with the chopped parsley over the potato core. Mix well until it forms a homogeneous composition.
Fill the hollowed potatoes with the formed composition, put them back in the tray and put them in the oven for 10 minutes - 160 degrees C and for 5 minutes the oven on the grill, to brown lightly.
Baked and stuffed potatoes & # 8211 cheap and quick recipe that leaves your mouth wateringCristina Popescu
If you want to cook something consistent quickly, the recipe of the chef from Resita, Uica Mihai, is the most suitable and the easiest to make.
Uica Mihai says that in Romanian cuisine the potato is basic. it can also be used for sophisticated recipes, but also for the simplest ones. A dish that doesn't cost you much and is made quickly is stuffed potatoes, with all kinds of ingredients.
Here, below, is the recipe proposed by Uica Mihai, according to adevarul.ro.
& # 8222Choose six such large potatoes, rub them with a hard sponge, wipe them with a linen towel and bake in the oven at 170 degrees for half an hour. Don't forget to grease them with oil so that the soft skin comes out.
Then, hot, cut these potatoes in half lengthwise, scoop out their core with a teaspoon so that you have twelve boats left.
And mix the mashed potatoes with a little finely chopped ribs, pan-fried and squeezed fat, two beaten eggs in a bowl with three tablespoons of sour cream, plenty of green parsley, salt, pepper and a pinch of paprika.
Now carefully fill the boats, tipping them, placing them in a row in the tray and put them in the oven once more, this time over a high heat, about 210 degrees, until they catch brownness and crispy crust.
All you have to do is serve the potatoes in a plate with a little butter on top and make sure you have a beer next to something else & # 8230. Otherwise & # 8230 Ha-ham! Meow-meow! & # 8221, shows the cook.
The potatoes are wrapped, each, in food foil and put in the preheated oven up to 200 degrees and leave for an hour. The fish is passed. Peel the onion, garlic and grind. Cut green onions and dill into small pieces. Fry the onion until golden, add the garlic and leave it on the fire for another minute.
Remove the potatoes. Uncover, cut in half and remove the core, leaving some of it on the walls of the potato.
Put in the bowl with over the core of potatoes, fried onions and garlic, chopped greens. Season with salt and pepper, mix.
With the mixture ready, fill the potato halves, leaving about 1 centimeter to the edge. It smoothes
the surface of the mixture and carefully break one egg in each half of the potato. Place the potatoes on a tray and bake for another 10 minutes.