Traditional recipes

Stuffed potatoes

Stuffed potatoes


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Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Stuffed potatoes:

Boil the rice. Cut the potatoes in half and put them in the oven at 180 degrees for 30 minutes until the fork enters them. Cook the onion with the pepper in 2 tablespoons of oil then add the minced meat. add the spices and the egg and leave it on the fire for another minute, stirring constantly. Add the boiled rice. remove the potatoes and peel. the part taken from the potatoes is added to the meat mixture and the hollowed potatoes are filled. add a tablespoon of oil over them and put them in the oven for 15-20 minutes at 180 degrees, remove them, add the cheese to each potato and put them in the oven for another 5 minutes. Separately make a sauce of 1 tablespoon flour 1/2 cup milk and 1/2 cup tomato paste. Add salt and sugar to taste.


Potatoes stuffed with vegetables (ratatouille) fasting recipe

Potatoes stuffed with vegetables (ratatouille) fasting recipe, vegan. Baked potatoes with a delicious filling of sauteed vegetables: eggplant, peppers, zucchini, garlic and then au gratin in the oven. Those who do not fast can add at the end a little goat cheese, mozzarella or feta.

Among the 6 kinds of stuffed potatoes I made this vegan version (of post). Execlenti came out! You can read the other recipes at the end of the article.

I chose the potatoes to be of equal size and I boiled them in shell in salted water. They should not be cooked completely but only for three quarters because they will be easier to scoop out and they will be cooked in the oven anyway. You can boil the potatoes one day in advance.

The filling is a classic ratatouille: a summer vegetable dish composed of eggplant, onion, pepper, zucchini, garlic and herbs. In the past I made ratatouille but in the oven & # 8211 recipe here.

Cheese is optional in both cases but I recommend you put it. Of course if you are not fasting or you are not vegan. The cheese can be goat, feta, mozzarella or whatever you like and you have at hand.

The quantities below are for 6 people but can be easily adapted according to needs.


1. Wash well and boil the potatoes in their skins with a little salt, until you can penetrate them with a fork, then let them cool as much as you can handle.

2. Cut the potatoes lengthwise and scoop out the contents into a bowl and mash well. Meanwhile, fry the diced bacon and remove the excess fat.

3. Add the whipped cream over the bacon, a pinch of salt and a little pepper, then incorporate the mashed potatoes and almost all the Parmesan cheese (keep 1-2 tablespoons).

4. Fill the potatoes with this composition and then press the composition so that you put an egg in the center of each potato.

5. Bake the potatoes for 10 minutes at 200 degrees. Sprinkle the parmesan again and put the stuffed carbonara in the oven for another 4-5 minutes, or until the parmesan melts.

6. Serve the potatoes stuffed carbonara with green onions and crispy bacon or pancetta.


1. Wash well and boil the potatoes in their skins with a little salt, until you can penetrate them with a fork, then let them cool as much as you can handle.

2. Cut the potatoes lengthwise and scoop out the contents into a bowl and mash well. Meanwhile, fry the diced bacon and remove the excess fat.

3. Add the whipped cream over the bacon, a pinch of salt and a little pepper, then incorporate the mashed potatoes and almost all the Parmesan cheese (keep 1-2 tablespoons).

4. Fill the potatoes with this composition and then press the composition so that you put an egg in the center of each potato.

5. Bake the potatoes for 10 minutes at 200 degrees. Sprinkle the parmesan again and put the stuffed carbonara in the oven for another 4-5 minutes, or until the parmesan melts.

6. Serve the potatoes stuffed carbonara with green onions and crispy bacon or pancetta.


Potatoes stuffed with minced meat, smothered in tomato sauce!

1. Peel, wash and dry the potatoes. Cut them into longitudinal halves.

2. Using a small knife, remove part of the pulp of each potato half, turning it into a kind of "boat".

3.Salt the "boats" obtained.

4. Heat a large amount of oil in a large skillet. Put the potato "boats" in it and fry them on high heat, on both sides, until they brown.

5.Prepare the meat composition: give half of the remaining pulp after peeling the potatoes through the small grater. Squeeze it well with your hands to remove the juice, which it has released.

6.Put the grated potatoes, minced meat and finely chopped onion in a deep bowl. Add salt and ground black pepper to taste, 2 cloves of garlic passed through the garlic press and an egg. Mix very well.

7. Pour 100 ml of oil into a large saucepan or skillet. Fill the potatoes with long meatballs, shaped from the meat composition and place them in the prepared bowl.

8. If you want, you can add 1-2 sliced ​​carrots in the form of slices, placing them among the potatoes.

9.Prepare the tomato sauce: add a tablespoon of tomato paste, a teaspoon of salt, 2 cloves of garlic passed through the garlic press in a glass of water. Stir until smooth.

10. Pour the sauce obtained into the bowl with the stuffed potatoes.

11. Put the pot on high heat and bring the contents to the boil.

12.Then reduce the flame to low, cover the pot with a lid and simmer the food for 40 minutes.

13. Serve the stuffed potatoes while they are hot, sprinkling them with the sauce, in which they were stewed and sprinkling them with fresh, chopped greens.


1. Wash well and boil the potatoes in their skins with a little salt, until you can penetrate them with a fork, then let them cool as much as you can handle.

2. Cut the potatoes lengthwise and scoop out the contents into a bowl and mash well. Meanwhile, fry the diced bacon and remove the excess fat.

3. Add the whipped cream over the bacon, a pinch of salt and a little pepper, then incorporate the mashed potatoes and almost all the Parmesan cheese (keep 1-2 tablespoons).

4. Fill the potatoes with this composition and then press the composition so that you put an egg in the center of each potato.

5. Bake the potatoes for 10 minutes at 200 degrees. Sprinkle the parmesan again and put the stuffed carbonara in the oven for another 4-5 minutes, or until the parmesan melts.

6. Serve the potatoes stuffed carbonara with green onions and crispy bacon or pancetta.


Baked stuffed potatoes, how do we bake them, what do we fill them with?

Wash the potatoes very well and check them to make sure there is no dirt left on them because these potatoes are eaten whole. You can also use a dish sponge (new) with which to clean each potato very well. What I like about these baked stuffed potatoes is that they are very easy to customize. You can make the recipe with absolutely anything you want. You can put hardened mushrooms, corn, onions, garlic, smoked, chicken breast, any kind of cheese, sour cream, ripe vegetables, olives.

The possibilities are limitless, it just depends on your taste to choose the option you like best. You can serve these stuffed potatoes in the oven as the main course with your favorite salad, or as a side dish with grilled meat or in the oven. They are also very suitable for parties or various occasions, at a picnic or for the anniversaries of children or adults. They are suitable in winter, when we want to eat more full, but not hard. You can also put a put on the bottle with these potatoes and you have a guaranteed meal!


Searched words "potato-stuffed"

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Boil the potatoes with the peel. We take them out of the water in which they boiled and let them cool. We clean and care for them

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Potatoes stuffed with vegetables (ratatouille) fasting recipe

Potatoes stuffed with vegetables (ratatouille) fasting recipe, vegan. Baked potatoes with a delicious filling of sauteed vegetables: eggplant, peppers, zucchini, garlic and then au gratin in the oven. Those who do not fast can add at the end a little goat cheese, mozzarella or feta.

Among the 6 kinds of stuffed potatoes I made this vegan version (of post). Execlenti came out! You can read the other recipes at the end of the article.

I chose the potatoes to be of equal size and I boiled them in shell in salted water. They should not be cooked completely but only for three quarters because they will be easier to scoop out and they will be cooked in the oven anyway. You can boil the potatoes one day in advance.

The filling is a classic ratatouille: a summer vegetable dish composed of eggplant, onion, pepper, zucchini, garlic and herbs. In the past I made ratatouille but in the oven & # 8211 recipe here.

Cheese is optional in both cases but I recommend you put it. Of course if you are not fasting or you are not vegan. The cheese can be goat, feta, mozzarella or whatever you like and you have at hand.

The quantities below are for 6 people but can be easily adapted according to needs.


& # 8211 2 larger potatoes
& # 8211 olive oil
& # 8211 2 cloves of garlic
& # 8211 4 slices of ham
& # 8211 1 cup shredded feta cheese or grated cheese
& # 8211 ¾ cana smantana
& # 8211 ½ milk can
& # 8211 a pinch of salt.

Wash the potatoes under a strong stream of water, then wipe with a napkin and place on a plate. Pour a little olive oil over them.

Using your fingers, spread the oil over the entire surface of the potatoes until they are completely covered.

Olive oil makes potato peel crispy. Chop the garlic cloves and add them over the potatoes, using the same method to spread them all over their surface.

At the end, prick the potatoes with a fork in three parts.

The first baking phase follows. They are placed on a tray and placed in the preheated oven in the middle.

Leave in the oven for 75 minutes.

Then, remove and leave to cool for 15 minutes.

Meanwhile, we can fry the sliced ​​ham. They are left in the hot pan for about 4 minutes or until they become quite crispy.

Then remove from the pan and leave to cool and then cut into small pieces.

We then return to the potatoes, which we cut into equal halves and carefully scoop them out using a teaspoon.

We keep the core of the potatoes and mix it with the pieces of fried bacon, cheese, sour cream, milk and a pinch of salt, to taste.

Mix until everything is homogeneous and a paste is obtained.

Then fill each half of the potato with the mixture obtained and sprinkle a few pieces of ham and a little cheese or grated cheese.

Put it back in the preheated oven, on the tray, in the middle for 15 - 20 minutes or until the cheese on top melts.

Then remove and leave to cool for another 10 minutes.

Try this video recipe too


Wash the potatoes, dry them and cut them in half. Peel the potatoes with a teaspoon until they are 1 cm thick.
We put the potatoes in a tray that we greased with margarine and we put it in the oven until we prepare the filling.
Stuffing: Finely chop the ham, pepper, mushrooms, onion, cheese, cheese and potato core.
Put 2 tablespoons of oil in a pan, let it heat up and add the ham, which we fry until it becomes a little crispy, then add the peppers, mushrooms, onions, potato core. Mix all the ingredients, season the filling with pepper and salt to taste, then take the pan off the heat and add the cheese and cheese and mix them with the other ingredients.
Remove the tray from the oven and fill the potatoes with the filling.
Put the tray back in the oven and leave it until the potatoes soften and the filling turns golden.
We serve the potatoes with sour cream sauce with garlic and oregano.
Good appetite!

The recipe for baked stuffed potatoes was proposed by http://retetealina.blogspot.ro/

Serve the stuffed potatoes in the oven with the sour cream sauce, as an appetizer or garnish.