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Choose pink potatoes, without defects and of medium size. Wash well and bring to a boil in cold salted water. When cooked, remove from hot water and allow to cool.
Cut a “lid” from each potato left “in the shell” and put it in a position where it has stability, then carefully remove the core with a teaspoon, leaving a 7-8 mm “wall” around it. thickness. The potatoes thus hollowed out of the core are placed in a tray in which the baking paper has been previously spread.
From the core of the potatoes, but also from what is left of the cut “lid”, a filling is made, with the telemeau grated on the small grater and with cream.
Mix this composition well and when it is uniform, fill with it, with the tip, each potato placed in the baking tray.
Decorate with thin slices (strips) of cheese and slices of capsicum.
Put the tray in the oven, over medium heat for about 30 minutes, until the cheese melts and the potato filling browns nicely.
Serve hot, as a frugal menu with cream, or as a side dish, next to a steak.
Choose pink, medium potatoes. If they are too big, the potatoes will remain raw and hard inside, and if they are yellow, they will crumble and you will not be able to fill them.
Carefully dig out the core of the potatoes, so as not to pierce them. Leave a 7-8 mm thick "wall" around it.
If the telemeau is not salty enough, add a little more salt to taste.
Mix the potatoes well with the cheese and cream. If you do not boil the potatoes enough, their core will be hard (raw) and difficult to mix / eat.
You can use bellows cheese.
Use thick, thick cream, not liquid.
Do not add too much cream. The filling must be strong, tied.
Leave the potatoes in the oven to brown well.
Serve hot, fresh from the oven.
When serving, you can "decorate" them with a little butter, while they are still hot.
Potatoes with butter and sour cream (classic recipe)
Ingredients for the recipe Potatoes with butter and sour cream (classic recipe):
- 8 potatoes & # 8211 10 potatoes
- 50 grams of butter
- about 200 grams of sour cream
- a teaspoon of salt
- half a teaspoon of white pepper (or the pepper you have on hand)
Preparation for the recipe Potatoes with butter and sour cream (classic recipe):
Peel the potatoes, cut them into cubes and boil them in salted water. Heat the butter, add the drained potatoes and pour the cream.
Season with salt and white pepper (or whatever you have) and leave the pot on the fire until the potatoes boil.
Potato recipe with butter and sour cream is served hot. The network can also be served seasoned with greens. We wish you good luck!
For this recipe for Potatoes with butter and sour cream (classic recipe) we recommend you to consult the category of soups and Desert , for a complete menu of potatoes.
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If you liked the recipe, see other recipes in the category Food
Read other potato recipes:
Potatoes with Telemea cheese (baked recipe)
Potatoes stuffed with urda (recipe in the pan and in the oven)
Potatoes stuffed with mushrooms (cream recipe)
Potatoes stuffed with brains (beef brain recipe)
Meat stuffed potatoes (diet recipe)
Potatoes with sauce (recipe with sour cream sauce and recipe with milk sauce)
For the beginning we will prepare the potatoes, wash them and wrap each potato in an aluminum foil, put them in the oven for 30-45 minutes at a temperature of 200-220 degrees.
Until the potatoes are cooked, fry the diced bacon a little.
Remove the baked potatoes from the oven, wrap them in aluminum foil and let them cool for about 5 minutes, but not at all.
With a sharp knife we will cut a lid in each potato.
With a teaspoon we will carefully remove the potato pulp, leaving only a little on the edges.
We put the potato core in a deeper bowl.
This is what my ships look like :)
After we have dug out all the potatoes, we will mix the butter and the potato core, it is very important that the potato is still hot. From the amount of bacon, leave a little for decoration and add the rest to the potato pulp, pour a little milk, salt and pepper to taste, mix everything.
Grate the cheese, 50 gr. put the cheese aside, add the rest to the potato composition and mix well.
Baked potatoes, stuffed with cheese and cherry tomatoes. A perfect garnish next to any steak!
These Baked Potatoes, stuffed with cheeses and cherry tomatoes, can only be extremely tasty and can be served with your favorite salad, or with any steak.
Baked potatoes, stuffed with cheese and cherry tomatoes
These Baked Potatoes, stuffed with cheese and cherry tomatoes, cannot be extremely tasty and can be served with your favorite salad, or with any steak.
What we need for the Baked Potatoes recipe, stuffed with cheese and cherry tomatoes:
- 4 large potatoes
- 150 gr br & acircnză telemea
- 200 gr fresh br & acircnză of cows
- 100 gr smoked cheese
- 50 gr parmesan
- basil leaves
- green dill
- Cherry tomatoes
- hot pepper slices
- olive oil
Recipe Baked potatoes, stuffed with cheese and cherry tomatoes - Preparation
The uncooked potatoes are washed well with an abrasive sponge, wiped, sprinkled with coarse salt and wrapped in a baking sheet, then baked in aluminum foil and baked at 200 degrees for an hour.
Remove and leave to cool for a few minutes, then cut a transverse lid and dig out the inside, leaving the edges of 5-6 mm.
The Telemea cheese is crushed, then mixed with the fresh cow cheese, grated cheese and Parmesan cheese. & Icircn to this composition is added the core of potatoes, basil leaves, green dill, cumin and ground pepper.
Fill the potatoes with this composition, and place small cherry tomatoes and hot pepper slices on top.
Put the potatoes back in the oven and put them in baking baskets for 10-15 minutes.
Serve delicious Baked potatoes, stuffed with cheese and cherry tomatoes, at & acirct warm, c & acirct and cold, as a garnish for any steak, along with your favorite salad.
POTATOES stuffed with MUSHROOMS, in the oven (rich in dietary fiber)
Potato is a staple food that cannot be omitted from our menus.
It is nutritious, tasty and saturated.
Potatoes stuffed with mushrooms can take any menu out of anonymity. They are filling, easy to prepare, with ingredients at hand, and are suitable for all family members.
Potatoes stuffed with mushrooms - Recipe
- 1 kilogram of potatoes
- 350 g fresh mushrooms
- 3 onions
- 100 ml. rapeseed oil
- 4 cloves of garlic
- 50 g walnut kernels
- 1 bunch of parsley
- salt pepper
How to proceed
The potatoes, very well washed beforehand, boil over low heat until soft, then peel. Allow to cool.
Add the finely chopped onion to the rapeseed oil, with a little water, together with the finely chopped garlic and chopped mushrooms. Add salt and pepper to taste, and simmer for 5-6 minutes. At the end, add the chopped parsley to the composition.
Next, the core is removed from the potatoes and filled with the mushroom composition, previously prepared. Sprinkle ground walnuts on top. Place the stuffed potatoes on a tray lined with baking paper and place in the hot oven for 20 minutes.
Sprinkle the potatoes (from time to time) with the juice in which they boil, so as not to dry out.
The benefits of potatoes stuffed with mushrooms
Boiled potatoes, but also baked ones, regulate digestion and intestinal flora, bring a massive intake of dietary fiber and stimulate intestinal peristalsis.
Baked potatoes prevent premature aging. The carotenoid pigments in the potato core prevent degenerative processes in the vascular level, as well as in the nervous system. As such, they prevent Alzheimer's, stroke, macular degeneration, cataracts and other age-specific conditions.
In addition, they are rich in potassium - an important electrolyte for maintaining the balance of water and fluids in the body's cells, with an important role in the optimal functioning of the nervous system and the contraction of muscles in the body, including the heart.
Potatoes also contain vitamin C, which is essential for the proper functioning of the immune system and for balancing stress levels.
Mushrooms are a valuable source of fiber and B vitamins. They also contain essential minerals, including potassium, copper, iron and phosphorus. The most significant is selenium, which is not found in too many fruits or vegetables.
They strengthen the immune system, can also help lower blood cholesterol and reduce the harmful effects of saturated fats.
Boil the potatoes in their skins, well washed, beforehand.
When they are cooked, peel them and leave them to cool a little, then scoop them out with a teaspoon, and put the removed core in a bowl and mix with the chopped ham, the Telemea cheese, salted in the water, the egg and chopped greens.
Mix everything well and fill the potatoes. Place in a pan, greased with butter, and pour cream, a pinch of salt on top and put in the hot oven. Bring to a boil well, bring to a boil and serve.
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.
Baked potatoes stuffed with mushrooms (fasting recipe)
Preparation for the recipe Baked potatoes stuffed with mushrooms (fasting recipe):
Wash the potatoes very well until the skin remains clean.
Grease with oil (preferably olive oil) and place in a tray lined with baking paper (otherwise it is lined with oil and flour) so that the potatoes do not stick.
Put them in the oven, and after about 60 minutes, test them with a fork. They are baked when the fork enters them easily.
After cooling a little, cut the lids and hollow, leaving very little core on the shell.
Put the hollowed-out core in a bowl and pass it. Wash the mushrooms and cut into small cubes.
Finely chop the onion and parsley. Put 3 tablespoons of olive oil in a hot pan, then add the onion and leave for 3 & # 8211 4 minutes to harden.
Add the mushrooms and leave approx. 5 & # 8211 7 minutes on the fire, during which time add the spices (salt and pepper to taste).
Take the composition off the heat and add it over the bowl with the potato core.
Add the chopped parsley and two tablespoons of mustard and mix until the composition becomes homogeneous.
Put the composition in the hollowed potatoes and put the dish for about 15 minutes in the oven to brown lightly.
They can be served with a green salad or with a fresh vegetable salad.
Potatoes stuffed with mushrooms for only 9.50 lei. Freedom helps you cook cheap and good
You don't get along well with money, you're ahead of salary or you just want to save money, but eat something good and nutritious. We help you. You will find a cheap recipe every day, from Monday to Friday. With less than 10 lei you can cook delicious dishes. Today, potatoes stuffed with mushrooms for only 9.50 lei.
Approximate ingredient costs: potatoes: 2 lei, mushrooms: 2 lei, butter: 0.50 lei, salt, tomato: 0.50 lei, pepper: 0.50 lei, thyme: 0.50 lei, cream: 1 lei, onion: 2 lei. Total = 9, 50 lei
Potatoes stuffed with mushrooms
Ingredient: 4 suitable potatoes, 200 g mushrooms, a tomato, a few green onions, an egg, salt, pepper, 4 tablespoons cooking cream, thyme, butter for greased form
Preparation: wash the potatoes well and boil them in their skins for 20-25 minutes, then put them in cold water and clean them. Cut the potatoes in half horizontally and scoop out with a teaspoon so that they remain like boats. The core is preserved. Wash, clean and finely chop the green onions (keep the green part, then fry in 3 tablespoons of oil and 3 tablespoons of water. Then add the washed and sliced mushrooms, and leave on the fire until they are all soft. Add the peeled and diced tomatoes, the core removed from the boiled potatoes, salt, pepper, leave for another 2-3 minutes and turn off the heat, after the composition has cooled a little, add the egg and mix well. half a potato with the mushroom composition and then place in a pan greased with butter.On each half of the stuffed potato put a tablespoon of liquid cream and then bake for 25-30 minutes to au gratin. chopped green onions and thyme.
Try the following recipe for potatoes stuffed with telemea and ham
JALAPENO FILLED WITH CHEESE IN THE OVEN
From hot peppers we can get a very good appetizer for festive meals, but also when we gather our friends at the table for a glass of beer!
And a small & # 8220tips & # 8221: Spicy lovers will be delighted by this combination for sure. When choosing peppers we must know that those with skin streaks are faster.
12 peppers jalapeno
1-2 cloves of crushed garlic
150 g cream cheese (Almette)
60 g finely grated Telemea (or Cheddar) cheese
1 beaten egg
120 g pesmet
First of all, we put on gloves before working with hot peppers, so as not to risk putting our hands over our eyes after we finish cleaning & # 8230 It would be more than unpleasant!
Preheat the oven to 200 degrees. We cut the peppers in half, to look like a small boat. Remove the seeds and veins with a small teaspoon of coffee.
In a bowl, mix the grated cheese with a yolk, crushed garlic and cream cheese, then fill the halves of the pepper. We give them through the beaten egg with a little salt and pepper, then through the breadcrumbs and we put them in a baking tray.
Bake for about 20 minutes or until the cheese turns golden. We serve them warm, but they are just as good and cold, plain or with a dip.