The stuffed potatoes – tasty and nourishing delicacy which can diversify and decorate the daily menu. Tubers can be stuffed in the crude, boiled or baked look. And options of stuffings are limited only to your imagination.
It is required to you
- For the first recipe:
- potatoes;
- white loaf;
- vegetable oil;
- desi;
- onions;
- white dry wine;
- pepper;
- salt;
- nutmeg;
- parsley greens;
- ham;
- meat soup.
- For the second recipe:
- potatoes;
- tinned dried tomatoes;
- soft cheese;
- zucchini;
- oregano;
- caraway seeds;
- pepper;
- salt;
- olive oil.
Instruction
1. Try to make potatoes stuffed with ham. For this purpose clean 8 large tubers, wash and dry. Cut off one of parts so that potatoes could stand exactly vertically. By means of a sharp thin knife cut out on the other hand deepening, but be careful and don't pierce tubers through. Wet one piece of white loaf in 250 grams of water.
2. Crush the cut-out parts and you pripustit on vegetable oil with two small cut napiform bulbs. Fill in onions and potatoes with two tablespoons of white dry wine, crumb white loaf, season with pepper, I will merge also one teaspoon of grated nutmeg. Strew to taste of the parsley crushed by greens and mix. Fry about 7 more minutes.
3. Cut into cubes 150 grams of ham and mix with the prepared stuffing. Stuff with it potatoes and put them vertically in the high frying pan oiled by vegetable. Lay on each tuber on a desi piece. Fill in with one glass of white dry wine, the same amount of meat soup and put in the oven warmed up to 180 wasps. Bake about 45 minutes, periodically saucing.
4. For preparation of the stuffed potato in the Italian style cut in cubes 100 grams tinned dried tomato and 150 grams of a soft cheese. Peel one zucchini and chop thin long slices, drench them with boiled water, and then lower in cold water.
5. Mix for a stuffing cheese, tomatoes, zucchini, one tablespoon of an oregano, one teaspoon of caraway seeds, on 1/4 teaspoons of pepper and salt. Fill in with all 2 tablespoons of olive oil and mix. Peel 8 big potatoes, wash out and cut off 1/3 part from a top of each tuber. A teaspoon take out enough pulp, and on its place put a stuffing. Oil a form for roasting by olive. Place in it the stuffed potatoes and bake 20 minutes at a temperature of 200 wasps.