Recipe for round potatoes in the oven. Potatoes in the oven recipes. Baked potatoes with cheese

Making baked potatoes is very simple - just put the tubers in a preheated oven and wait. But you can diversify a familiar dish with fillings, sauces or an original appearance; this will not take much time and effort. We have put together 5 of the best baking recipes, we advise you to try each of them.

Classic baked potato with golden crust

Traditional recipe, suitable for small and medium-sized tubers. Large potatoes may not bake properly inside.

Ingredients:

potatoes - 1 kg (about the size of a chicken egg or less);
vegetable oil – 2 tablespoons;
salt - half a teaspoon.

1. Wash the tubers, peel them, and pat dry with a paper napkin to remove excess moisture.

2. Mix oil and salt in a deep bowl.

3. Dip each potato in salted oil on all sides.

4. Line a baking tray with baking paper and place the tubers so that they do not touch each other.

5. Bake in a preheated oven at 180°C for 30-35 minutes, until the baked potato can be easily pierced with a knife.

If you do not add oil, there will be no golden crust. You can do without baking paper, but then the vegetable oil will smoke, emitting a specific smell.

Baked jacket potato in foil

The fastest cooking method, requiring minimal effort. In fact, you won't need anything else except potatoes.

Ingredients:

potatoes – 5-6 pieces;
butter – 30-50 grams (optional).

1. Wash potatoes of the same size, pierce them with a fork 2-3 times in different places, and dry.

2. Wrap each tuber in food foil and place on a baking sheet.

3. Preheat the oven to 180°C, bake for 15-20 minutes until done.

4. Remove the baking sheet from the oven and remove the foil.

5. Brush the baked potatoes with butter. Serve the dish hot.

Potatoes baked in wedges

It looks beautiful, turns out soft and very tasty. The composition of the marinade for soaking the pieces can be changed at your discretion.

Ingredients:

potatoes – 1 kg;
vegetable oil – 3 tablespoons;
salt, pepper, spices - to taste;
garlic – 2-3 cloves.

1. Peel the washed potatoes and cut into slices (quarters or smaller). Make 1-2 punctures in each piece.

2. Place the slices in a clean plastic bag. Add vegetable oil, pepper, spices, salt and squeeze out the garlic. Close the bag, shake several times, leave for 10 minutes to soak.

3. Preheat the oven to 200°C, place the pieces on a baking sheet, bake until done. The smaller the slices, the faster they will be ready.

To obtain a golden brown crust at the end of cooking, increase the oven temperature by 5-10 degrees for a couple of minutes. The main thing is not to let the potatoes burn.

Baked potato with filling (cheese, bacon or lard)

The filling perfectly complements the taste of potatoes.

Ingredients:

potatoes – 1 kg;
filling (cheese, lard, bacon, minced meat) – 250-400 grams.

1. Boil the washed potatoes in their skins in salted water until tender.

2. Cut each tuber in half. Using a spoon, remove the pulp from the middle, making a hole of the desired size and depth, leaving the peel.

3. Place the filling in the holes: bacon, lard, minced meat, hard grated cheese, mushrooms, eggs, etc. Different fillings can be combined.

4. Bake the resulting pieces in an oven preheated to 180°C until a golden crust appears.

Accordion potatoes in the oven

Another recipe with filling. Looks beautiful and can be used as a hot side dish.

Ingredients:

potatoes - 5 pieces;
bacon (lard) – 150 grams;
hard cheese – 150 grams;
sour cream (mayonnaise) – 3 tablespoons;
garlic – 1 clove;
greens, salt, pepper - to taste.

1. Wash, peel and dry the potatoes.

2. Cut the bacon (lard) and half the cheese into slices 1-2 mm thick. Width - according to the size of the potato.

3. Make transverse cuts in each potato at a distance of 3-4 mm, but do not cut through the tubers, leaving 5-6 mm.

4. Place a piece of bacon and cheese in each cut. Top with pepper and salt.

5. Cover a baking sheet with foil and place accordion potatoes.

6. Preheat the oven to 200°C, bake the pieces for 40-45 minutes, until they are easily pierced with a fork.

7. While the potatoes are in the oven, grate the remaining cheese on a fine grater. In a separate bowl, mix squeezed garlic, sour cream (mayonnaise) and chopped herbs.

8. Remove the finished potatoes from the oven, pour the sauce over them and sprinkle with cheese. Place back in the oven for 3-4 minutes until the cheese is melted.

9. Serve the finished dish hot.

There are potato dishes that do not require much time to prepare, but turn out very tasty and healthy. These include baked potatoes in the oven. Classic recipes can be supplemented with any ingredients, preparing a new dish every day.

The classic recipe is suitable for baking small and medium-sized tubers.

In order for the potatoes to be completely baked, you need to choose small or medium-sized tubers.

Required:

10 potatoes;
100 ml olive oil;
salt, chopped thyme and ground black pepper to taste.

Cooking stages.

Unpeeled potatoes are thoroughly washed with a hard sponge and pierced with a fork in 2-3 places.
Oil, salt and spices are mixed.
The tubers are watered with the oil mixture and left for 20 minutes.
The oven is preheated to 200°C.
Place the potatoes on a baking sheet and bake for about 35 minutes (aiming for the appearance of a golden brown crust).

In foil

This method of preparing potatoes is useful when you need a quick snack or to treat unexpected guests.

Ingredients:

10 medium potato tubers;
50 ml vegetable oil;
5 g ground rosemary;
salt to taste.

Cooking technology.

Wash potatoes with skins thoroughly.
Oil is poured into the bowl and rosemary is added here.
Each tuber is dipped in spiced oil and immediately wrapped in foil.
Potatoes in foil are baked in the oven for 50 minutes at 200°C.
Ready-made peeled potatoes are seasoned with salt before use.

Baked potatoes with lard in the oven

With this method of cooking, the potatoes absorb the fat and taste of lard, so they turn out juicy, aromatic and very satisfying.

The excellent taste and ease of preparation of this dish are very popular among housewives.

Required Products:

10 potato tubers;
100 g lard with meat layer;
40 ml vegetable oil;
3 g salt;
2 g of ground pepper mixture.

Step by step recipe.

Peel the potatoes, cut into large slices and boil for 7 minutes.
The lard is cut into medium slices.
The cooled potatoes are strung on skewers, alternating with pieces of lard.
Salt everything, sprinkle with a mixture of peppers and place in an oven preheated to 190°C for half an hour.

Potatoes baked with chicken

During the cooking process, this dish emits an aroma that is irresistible. The potatoes acquire an appetizing golden brown crust, and the chicken turns out very juicy.

Grocery list:

1 small chicken;
5 large potatoes;
1 onion;
3 garlic cloves;
60 g mayonnaise;
10 ml sunflower oil;
salt and ground pepper to taste.

Cooking steps.

The chicken is cut, large parts are cut into smaller pieces.
The onion is cut into half rings, the garlic is crushed using a garlic press. Add everything together to the chicken.
Potatoes are cut into slices and added to the rest of the ingredients.
The prepared products are salted, peppered and mixed with mayonnaise.
Place the chicken and potatoes on a baking sheet greased with a small amount of oil and bake at 190°C for 50 minutes.

Baked crumb potatoes - basic recipe

The cooking principle for this dish is the same: potatoes baked in foil are stuffed with various ingredients. Any food available in the refrigerator will be suitable as a filler.

This is quite tasty and safe fast food.

You will need:

4 larger potato tubers;
100 g butter;
100 g hard cheese;
20 ml sunflower oil;
20 g fresh dill;
salt.

Cooking stages.

Unpeeled potatoes are washed, dried with a napkin, coated with oil and wrapped in 3 layers of foil.
Prepared tubers are baked at 200°C for an hour or a little more if the potatoes are very large.
The jacket potato baked in the oven should cool, then unfold it halfway, bending the edges of the foil.
A cross-section is made on each tuber and the potato halves are opened.
Stir the hot pulp with a fork and immediately add butter and salt.
The contents of each half are mixed again, sprinkled with grated cheese and dill.
Then you can add a spoonful of any filling: sausages fried with onions, seafood in lemon juice, champignons with sour cream, salted red fish and others.

Stuffed with mushrooms

You can use absolutely any fresh, frozen or pickled mushrooms in this recipe.

Compound:

8 medium potatoes;
0.5 kg of fresh champignons;
1 onion;
1 clove of garlic;
30 g flour;
250 ml low-fat cream;
100 g cheese;
a mixture of Provençal herbs, salt, black pepper to taste;
sunflower oil.

Cooking stages.

Grease a baking tray with oil and sprinkle with salt.
Potatoes in their skins are washed, dried, also greased with oil, salted, placed on a baking sheet and cooked at 180°C for 50 minutes.
Make the filling. Finely chop the onion and fry in oil until golden. Add chopped champignons and continue cooking until the liquid has completely evaporated.
Pour flour into the roast, add chopped garlic and fry for another minute, stirring.
Pour in the cream and bring to a boil.
The filling is seasoned with herbs, salt, pepper and kept on the fire for a couple more minutes.
Cut off the top of the prepared potatoes and scoop out the pulp with a spoon, leaving only a small layer near the skin.
The fried mushrooms are mixed with two tablespoons of potato pulp.
Stuffed potatoes are sprinkled with grated cheese and baked for 15 minutes at 200°C.

With garlic

If you don’t want to cook with a lot of ingredients, this recipe for aromatic and satisfying potatoes will help you out.

Great idea for lunch or dinner, requires minimal ingredients!

You will need:

6 pcs. large potatoes;
3 garlic cloves;
50 ml olive oil;
salt and paprika to taste.

Recipe.

Peeled potatoes are cut into equal circles 5 mm thick.

Grocery list:

1 kg of potatoes;
500 g minced chicken;
2 onions;
60 g each of sour cream and mayonnaise;
sunflower oil;
salt, seasonings to taste.

Cooking method.

The potatoes are cut into small slices, placed in a deep plate and mixed with mayonnaise and sour cream.
Fry the onion in oil until golden brown. Add minced meat, salt, spices and cook for another 20 minutes, stirring occasionally.
Fill the baking dish with half of the potato slices. Place minced meat with onions on top, and then potatoes again.
The dish is cooked for about 50 minutes at 200°C.

Ruddy, aromatic potatoes from the oven are served with vegetable side dishes or as a separate dish.

Even a novice, inexperienced housewife can bake potatoes deliciously in the oven. The main thing is not to skimp on seasonings and try not to dry out the vegetable. Below are the best recipes for cooking potatoes in the oven.

Ingredients: a kilo of middle-aged potatoes, 120 ml of refined oil, coarse rock salt, 1 - 2 small. spoons of ground sweet paprika, a pinch of ground red pepper.

Raw potatoes are washed well and the skins are removed. Each root vegetable is divided into 6 - 8 parts. The pieces should be quite large. They are dried with paper napkins.
Potatoes are fried in hot oil in one layer. Next, it is transferred to paper towels to remove excess fat.
Slightly cooled vegetable slices are poured into a deep container. Salt and pepper are added to the potatoes. The pieces with bulk additives are mixed well.
The prepared potatoes are poured onto a baking sheet covered with parchment. It should be placed in one layer.
The top of the baking sheet is covered with foil.

Country-style potatoes are baked in a preheated oven for 20 - 25 minutes.

French meat with potatoes

Ingredients: a kilo of pork, 2 kilos of potatoes, 200 g of onions, full-fat mayonnaise and cheese, salt, fresh dill, pepper, vegetable oil, a mixture of seasonings for meat.

A wide, deep mold is coated with fat. Peeled and washed potatoes, cut into round thin slices, are laid out in it.
Top the potatoes with a mixture of oil, chopped dill and salt.
The pork is cut into small pieces and lightly beaten with a kitchen hammer. The slices are thoroughly rubbed with a mixture of salted spices.
The meat is laid out on potatoes.
Next, the thinnest half rings of onion are scattered.
The vegetable layer is coated with a large amount of mayonnaise.
All that remains is to sprinkle the workpiece with grated cheese. The latter is covered with a thin mayonnaise mesh.

If the potatoes are young, the French-style meat is cooked with them for a little less than an hour at 200 - 210 degrees.

Baked potatoes in foil

Ingredients: 5 large, smooth potatoes, approximately 20 cm of foil for each tuber.

The main thing in preparing such a dish is to choose the right potatoes. It is desirable that the tubers be very large and even - oval in shape. This is exactly what is served in the Kroshka-Kartoshka cafe chain.
Vegetables are washed well, but the skins are not removed. They are dried with paper towels, after which each tuber is wrapped in a piece of foil.
Potatoes are baked for 40 to 70 minutes at high temperature. The exact cooking time for the treat depends on the size of the vegetables.

Potatoes baked in foil are served hot. Each tuber is cut into two parts. Its contents are stirred with a fork with salt, spices, and butter. You can add cheese, herbs, garlic or even pieces of meat.

Potatoes with bacon

Ingredients: 8 medium potatoes, one hundred grams of raw smoked bacon and the same amount of cheese, a cube of butter, 1 small. a spoonful of fine salt, a mix of herbs and peppers.

Each potato is washed and peeled well. Next, the tubers are cut in half. All of them are rubbed with a mixture of peppers and salt.
The cheese is cut into fairly thick slices. One piece is placed between the two halves of the tuber, after which they are connected.
Bacon is cut into thin strips. Each of them is wrapped around a potato with a cheese filling.
The bottom of the mold is covered with oiled parchment. Blanks are laid out on top.
Place a pat of butter on each potato and bacon.

The treat is baked in a well-heated oven for up to half an hour. Served either as a side dish or as a main dish.

With Chiken

Ingredients: a kilogram of chicken and potatoes, 2 tbsp. l. refined oil, salt, 1 small. a spoonful of sweet mustard, the same amount of freshly squeezed lime juice, a pinch of granulated sugar, 2 garlic cloves, ground pepper, 1.5 tsp. fine salt.

The chicken carcass is chopped into pieces. You can buy pre-cut chicken to speed up the process of preparing the dish in question.
In a separate container, combine the butter with mustard, sugar and lime juice. Makes an excellent marinade! It is poured onto the chicken pieces and rubbed into them with your hands. The chicken in the marinade is refrigerated for at least half an hour.
Next, the meat is laid out on the prepared baking sheet.
The potatoes are peeled, cut into quarters and boiled until half cooked in salted water. 14 - 16 minutes of cooking will be enough.
Then the potatoes go on a baking sheet with the chicken. The remaining marinade is poured on top, salt, pepper, and chopped garlic are poured.
First, potatoes and chicken according to this recipe are cooked for about half an hour at 210 degrees. Then the ingredients are poured with the released juice and baked for another 25 minutes until golden brown.

The finished dish will perfectly complement the vegetable salad.

Cooking with cheese step by step

Ingredients: a kilo of raw potatoes, 4 large spoons of full-fat mayonnaise, the same amount of sour cream, 110 g of cheese, fresh dill, onion, half a glass of cold boiled water, salt, spices.

The prepared potatoes are cut into quarters. It is then boiled until soft in salted water.
In a separate bowl, prepare a sauce from finely grated cheese, mayonnaise, sour cream, salt and spices. After mixing, add miniature onion cubes and chopped herbs into the mixture.
Cold water pours in.
Boiled potatoes are transferred to a heat-resistant form. All the sauce is distributed on top. Each piece should be covered with filling.

The dish is baked for 35 - 45 minutes at 190 degrees.

How to make French fries in the oven?

Ingredients: 4 large long potatoes, 3 - 4 cloves of fresh garlic, a large spoon of ground sweet paprika, salt, refined oil.

Oil (about 3 - 4 tablespoons) is poured into a deep bowl. Grated garlic, salt, and paprika are also added there.
The potatoes are peeled and cut into long thin strips. Next, dry the slices with paper towels.
The prepared pieces of vegetables are poured with spicy oil and mixed well with your hands.
Place potato strips on a baking sheet lined with parchment. The pieces should not touch each other.

French fries are cooked in the oven for 25 minutes at high temperature.

Casserole with minced meat and potatoes

Ingredients: 750 g of raw potatoes, half a kilo of any minced meat (preferably mixed), 3 large eggs, 140 g of Parmesan, 3 tbsp. l. sifted flour, onion, handful of breadcrumbs, salt, 4 tbsp. l. full-fat sour cream, freshly ground black pepper, olive oil.

The potatoes are boiled in salted water until softened. The finished vegetable is pureed with raw eggs and flour. The ingredients are mixed well.
The onion is chopped into cubes and fried in olive oil until golden brown. Next, minced meat, salt and pepper are added to it. The products are cooked together until the meat changes color.
The cheese is grated coarsely.
The mold is oiled and sprinkled with crumbs. Place half of the mashed potatoes and cheese on top. Next, the minced meat is distributed.
Then the remaining grated cheese and mashed potatoes are laid out. The top of the dish is greased with sour cream.

Casserole with minced meat and potatoes is cooked in the oven for 45 minutes at 210 degrees.

Baked potatoes in the oven

Ingredients: 6 large potatoes, 180 g onions, 70 g butter, 30 ml olive oil, 60 g grated cheese, a pinch of dried thyme and paprika, carrots, salt.

Large oblong potato tubers wash well, but do not get rid of the peel.
Next, they are sent to boiling water and cooked for about 20 minutes.
The “top” is cut off from the potatoes. The soft center is scraped out with a small spoon.
The pulp extracted from the “boats” is mixed with onion cubes fried until golden brown, seasonings, and salt.
The potato bases are filled with the filling from the previous step and sprinkled with grated cheese.

Vegetables are baked for about half an hour at high temperature.

Idaho Potatoes

Ingredients: a kilo of potatoes, 60 ml of vegetable oil, 1 tsp. fine table salt, the same amount of sweet ground wigs, a pinch of rosemary, a bunch of parsley, a few cloves of garlic, 2 tbsp. l. ketchup, 1 tsp. mustard.

Potatoes are washed with a brush. Cut into 6 - 8 pieces in long slices along with the peel.
The resulting pieces are immersed in boiling water for 3 - 4 minutes, after which they are cooled.
For the dressing, combine chopped garlic to taste, all spices, ketchup, mustard, chopped parsley, and salt.
The prepared potatoes are mixed with the sauce from the previous step.
The pieces are laid out on a baking sheet covered with parchment.

Idaho potatoes are cooked for half an hour at 200 - 210 degrees.

With added mushrooms

Ingredients: a kilo of raw potatoes, 620 g of large fresh champignons, 2 onions, a pinch of freshly ground black pepper, dried rosemary and thyme, 40 ml of oil, 5 tbsp. l. fat sour cream, 620 ml purified boiled water, 2 tbsp. l. sifted flour, 1 small. spoon of turmeric, salt.

Onion half rings are fried in hot oil until golden brown.
The mushrooms are coarsely chopped and fried together with the vegetable until tender.
To make the sauce, flour is dissolved in water. Salt, turmeric, sour cream, and thyme are also added there. The mixture is poured into the frying pan with the mushrooms. Together the components warm up for 5 – 6 minutes. The main thing is that the liquid does not boil, otherwise lumps will appear in the sauce.
Pour cubes of raw potatoes sprinkled with salt and rosemary into a heat-resistant prepared form.
The contents of the frying pan go on top.
Under the lid, the dish is cooked for 90 minutes at 160 degrees.

This recipe with mushrooms can be improved to your taste by adding cream instead of sour cream, other spices, fresh or dried herbs.

Potato accordion with cheese

Ingredients: 8 potatoes, 190 g cheese, 40 g butter, 5 tbsp. l. refined oil, 6 garlic cloves, a pinch of Provençal herbs, salt, a glass of sour cream, half a bunch of green onions.

Potato tubers are washed and dried. On each of them many cuts are made (but not completely!) according to the accordion principle.
Half the garlic, herbs, and salt are kneaded in a mortar. This is where the oil is poured.
Thin pieces of butter are placed between the potato slices.
Aromatic oil is poured on top.
Potatoes are cooked in the oven. To do this, it is laid out in a mold, covered with foil and baked until soft.
Next, the coating is removed, pieces of cheese are inserted into the accordion, and the dish is sent to the oven for another 20 minutes.

The treat is served with a sauce made from sour cream, the remaining crushed garlic, chopped onion and salt.

With meat up your sleeve

Ingredients: half a kilo of pork, 360 g of potatoes, 2 tbsp. l. sunflower oil, 1 pc. onions and carrots, garlic to taste, a sprig of rosemary, spices, salt.

The potatoes are peeled, washed, cut into medium pieces and poured into a baking sleeve. One end of it is secured with a special clamp.
The carrots are cut into thin slices, the onions into rings.
Vegetables go into the sleeve with the potatoes along with portioned pieces of fatty meat.
Garlic slices, a sprig of rosemary, spices, salt, and oil are also added there. The products are shaken and mixed well.
The sleeve is secured with a second clip.

According to this recipe, potatoes and meat are baked in the oven for 70 minutes at 180 degrees.

With fish

Ingredients: large carp (1 - 1.5 kg), half a lemon, a pinch of ground pepper, 60 ml olive oil, table salt, parsley, 6 cloves. garlic, a kilo of potatoes.

The fish gets rid of its scales, its gills are cut off, and its giblets are removed. The carp is washed, dried and rubbed on all sides with salt and pepper.
The potatoes are washed and cut in half right in the skin. It is drizzled with a marinade of olive oil, salt and pepper.
Place the fish carcass on a baking sheet lined with foil. It is poured with the remaining marinade from the previous step and lemon juice. Potatoes are laid out nearby. A mixture of chopped herbs and small garlic cubes is laid out on the tuber halves.

Root vegetables are peeled and cut into very thin slices.
Sour cream is combined with chopped garlic, dill, and salt.
The onion is cut into thin rings.
In the prepared form (greased with oil) lay out the following layers: potatoes - sauce - onions. They repeat until the food runs out.
The container is covered with foil and placed in the oven for 35 minutes (at 200 degrees).

The finished dish can be left to bake for another 6 - 7 minutes without coating to achieve a golden brown crust.

In soy sauce

Ingredients: a kilo of raw potatoes, 30 ml of soy sauce without additives and sunflower oil, 3 - 4 garlic cloves, 1 small. a spoonful of potato spices, the same amount of fine salt.

Vegetables are peeled and cut into slices into 4–6 pieces. Next, the slices are cooked until half cooked.
The remaining components are mixed. The garlic is pre-chopped in any convenient way.
Semi-finished potatoes are poured with the sauce from the previous step. Its pieces are laid out on a baking sheet covered with parchment.

The potatoes are peeled, washed and chopped very finely.
Mayonnaise is mixed with ground coriander, pepper, sea salt and crushed garlic. You can add your other favorite seasonings to the aromatic sauce to taste.
Thinly shredded potatoes (ideally young) are mixed in a large saucepan with the sauce from step two. Each piece of it should be soaked in the aromatic mass.
The prepared root vegetable is placed in a mold coated with oil.
A sheet of foil is pulled over the top.

The dish is baked for about an hour in a well-heated oven.

Delicious, aromatic, crumbly potatoes from the heat - what could be tastier? Both on weekdays and on holidays, for breakfast, lunch and dinner, potatoes are a frequent guest on our table. The cuisines of all nations of the world know many dishes from this root vegetable. And here we really love baked potatoes from the fire and the memories of summer evenings that it evokes. Meanwhile, you can bake potatoes at home, and not just bake them, but in very different ways.

A little about potatoes: what they are and what they are eaten with

Nowadays it is no longer possible to imagine Russian cuisine without potato dishes, this product has become so firmly entrenched in our lives. But tasty and healthy root vegetables became common in our latitudes relatively recently, less than 300 years ago. The homeland of potatoes is South America, from where the plant was brought to Europe in the 16th century, during the period of the Great Geographical Discoveries. For a long time, potatoes were used to decorate houses and they were not even aware of their edibility. Only later did people understand which part of the bush was edible, and even then potato dishes remained accessible only to the rich population.

Interesting fact: potatoes once fell out of favor. This happened just at the dawn of its breeding in Europe. It was known that the product was used as food by the Indians, but what part of it remained unclear. When at one point many representatives of the royal court of one country were poisoned by berries containing seeds. Potatoes were outlawed in the state. They even banned her from decorating her clothes and hairstyles with flowers, which had previously been very fashionable.

Potatoes were brought to Russia by Peter I. The innovative Tsar immediately decided to start cultivating the crop to provide the product to all segments of the population. Knowing the mentality of our people, he even resorted to a trick. When the king saw that ordinary people were reluctant to take up growing potatoes, either from laziness or from distrust of a free product, he ordered a rumor to be spread that all plantings with the plant were protected, and anyone who violated the ban for the purpose of stealing would face prison .

Then people realized that the product was really good and worth trying. There was some theft, but the trick achieved its goal: almost every family began to grow potatoes.

Nowadays, many varieties of potatoes have been developed that are resistant to diseases and can grow in any climatic conditions. Naturally, this led to the development of agriculture in this direction, and now potatoes are used not only for food, but also for livestock feed or for the production of starch, alcohol and molasses on an industrial scale.

Until relatively recently, potatoes were rare, but now we know many varieties that are resistant to any negative factors.

Potatoes contain a lot of useful substances and microelements. For example, per 100 g of fresh, unpeeled tubers there are:

14.2 g starch;
1.8 g dietary fiber;
0.08 mg thiamine (B1);
0.03 mg riboflavin (B2);
1.1 mg niacin (B3);
0.24 mg pyridoxine (B6);
16.5 mcg folacin (B9);
11 mg ascorbic acid;
2.1 mcg vitamin K;
11 mg calcium;
0.7 mg iron;
22 mg magnesium;
59 mg phosphorus;
426 mg potassium;
6 mg sodium;
13 mg choline;
13 mcg lutein and zeaxanthin;
0.4 mcg selenium.

Thanks to their taste and ease of preparation, potatoes have become the basis for preparing many dishes in the cuisines of almost all peoples of the world. These can be first and second courses, side dishes and snacks.

Product advantages and disadvantages

If you consume at least 150 g of potatoes daily, you will satisfy 25-40% of your daily requirement for substances such as trypophan, leucine, lysine and isoleucine. In addition, the product is successfully used for dietary purposes, since it is highly digestible (more than 90% of the protein contained in the tubers is completely digested) and has a low allergic potential. Potatoes are also in fifth place as a source of energy. Higher in nutritional value are wheat, corn, rice and barley.

But do not forget about the rules for storing, consuming and preparing the product. If they are not followed, you can harm not only your figure, but also your body. The high content of carbohydrates and starch means that eating too many potatoes has a negative effect on your weight. Especially when it comes to dishes in which potatoes are combined with meat products.

Potatoes contain a lot of useful elements, but improper storage conditions and consumption can lead to the formation of harmful substances

In addition, potatoes contain substances harmful to humans and animals.

Tubers may contain some nitrates. Their quantity in the product depends not only on the variety, but also on the composition of the soil, weather conditions during cultivation or storage conditions.
The pulp, and even more so, the peel contains alkaloids. Their concentration depends on the variety, but it increases when the tubers turn green and germinate in dark rooms, reaching a level dangerous to humans. These substances are not destroyed by heat treatment.
Content of heavy metals such as cadmium and lead. At the same time, during cleaning the amount of lead is reduced by 80–90%, cadmium by 20%. Heat treatment reduces the amount of these metals by another 20–30%.
Under certain cooking conditions, acrylamide is formed in potatoes. High concentrations of this substance can make the product toxic, mutagenic and carcinogenic. This condition is typical for fried potatoes, chips and French fries that are cooked at temperatures above 120° C and low moisture content.

Therefore, it is worth remembering the old wisdom that moderation is important in everything. Any product can be beneficial when used in moderation and correctly, and become harmful if you overdo it.

Calorie and Nutrient Table

Cooking method	Energy value, kcal	Water, g	Proteins, g	Fats, g	Carbohydrates, g
Raw	80	78,0	18,5	0,1	2,1
Boiled in jacket	76	79,8	18,5	0,1	2,1
Boiled without skin	72	81,4	16,8	0,1	1,7
Baked (until crust)	99	73,3	22,9	0,1	2,5
Puree	106	78,4	15,2	4,7	1,8
Roasted	157	64,3	27,3	4,8	2,8
Deep fried	264	45,9	36,7	12,1	4,1
Chips	551	2,3	49,7	37,9	5,8

Baked Potato Recipes

It would seem that baked potatoes are the simplest dish that does not require a lot of time or any special skills from you. But it turns out that there are a lot of baking methods, and each of them is interesting in its own way.

In this simple recipe, the main role is given to fresh and dried herbs, which will give the potatoes a piquant aroma and rich taste. You can buy ready-made seasonings at the store (for example, Provençal or Italian herbs), but it will be better if you prepare them yourself.

You will need:

You can add other herbs that you like. If you have new potatoes, you don't have to peel them.

Turn the oven on to 200°C. While it is heating, wash and peel the potatoes. It needs to be cut into small pieces, put into boiling water and cook for 10 minutes.
Wash the potatoes thoroughly and cut into medium-sized pieces
Pour olive oil into a deep bowl, add finely chopped garlic, herbs, salt and pepper. Mix thoroughly.
Prepare a mixture of oil, spices and herbs
Drain the boiled potatoes through a colander and let dry. Remember that the tubers should not be overcooked: they will be ready in the oven.
Potatoes should be boiled until half cooked
Place the potatoes in a bowl with the spices and herbs and toss until each piece is coated with oil.
Toss potatoes with prepared butter and herb mixture
Line a baking sheet with a sheet of parchment greased with oil. Place the potatoes in an even layer. Place in the oven for 15 minutes.
Place the potatoes on a baking sheet
Remove the baking sheet, turn the potato pieces over and put them back in the oven for another 15 minutes.
Turn the potato slices over halfway through the baking process.

Carefully transfer the finished potatoes to the prepared dish. It will be very tasty if you pour melted butter over it and sprinkle with finely chopped fresh herbs.

A little more fresh herbs, a piece of butter - and your guests will lick their fingers!

I’ll add a little advice on my own: try baking potatoes according to this recipe using foil. Place one sheet on the bottom of the baking sheet, and cover the potato pieces with the second, and wrap the edges tightly. During cooking, the air under the foil will warm up faster, and the moisture will make the tubers softer. If you want to prevent the potatoes from becoming crumbly, reduce the cooking time to 15-20 minutes. And, of course, you won’t need to take out the baking sheet halfway through cooking to turn the potatoes over.

Video recipe for potatoes with spices from the oven

Accordion potatoes with bacon or lard

The peculiarity of this dish is the beautiful shape of potato tubers. They need to be cut crosswise into thin slices, without cutting all the way through. Before cooking, practice making such cuts, otherwise you can not only ruin the appearance of the dish, but also end up with boiled potatoes instead of baked ones.

Take these products:

10 medium or large potatoes;
300–350 g bacon;
250 g hard cheese;
2–3 tbsp. l. olive oil;
180 g sour cream;
1 tbsp. l. finely chopped green onions;
salt - to taste.

Instead of bacon, you can use raw, salted or smoked lard. It is desirable that it has meat streaks in it.

Prepare all products. It is better to take oblong-shaped potatoes with light skin. Wash each tuber thoroughly, especially if the potatoes are not young. There is no need to cut off the peel: thanks to it, the tubers will not lose their shape.
To prepare accordion potatoes, it is better to take elongated tubers with white or yellow skin.
Cut bacon (100–150 g) into small cubes.
Cut some of the bacon into smaller pieces
The remaining bacon should be cut into thin slices. Their width should be 1.5 cm.
We will complement the potatoes with sliced bacon
Cut the hard cheese into the same slices.
The same goes for hard cheese.
Now you need to make cuts on the tubers. Use a sharp knife. To make it more convenient for you, place sushi sticks or pencils under the sides of the tuber, which will limit the stroke of the knife. A tablespoon will also work.
Carefully cut the tubers, placing them on sushi sticks
Thoroughly rinse the chopped tubers again and dry with napkins. Rub with olive oil (you can do this with a silicone brush) and sprinkle with salt. Insert bacon slices one at a time into the slits.
It's time to prepare the potatoes for baking by brushing them with oil and spices and adding slices of bacon
Line a baking sheet or baking dish with foil. Place potatoes on it.
Potatoes are ready for baking
Place the baking sheet in an oven preheated to 200°C for 40–60 minutes.
Bake accordion potatoes for about an hour
The bacon, which was finely chopped at the beginning of cooking, needs to be fried in vegetable oil.
Fry finely chopped bacon - it will come in handy before serving the finished dish.
Remove the potatoes from the oven and leave to cool for 10 minutes. After this, place the cheese slices into the slits.
Be sure to add the cheese shortly before the potatoes are cooked.
Return the pan to the oven for 5 minutes to melt the cheese in the tubers.
Once again in the oven - and after 5 minutes the accordion potatoes are ready
When the baked accordion potatoes are ready, let them cool slightly, season with sour cream, sprinkle with fried bacon and green onions and serve.
Sour cream, green onions, fried bacon - an excellent addition to accordion potatoes

You can cook accordion potatoes in foil. To do this, just wrap each prepared tuber with bacon tightly in a sheet of foil so that there are no gaps left. If you add a clove of garlic to each potato, the dish will turn out very fragrant. After 30-40 minutes, remove the pan from the oven, let the potatoes cool slightly, carefully unwrap the foil (be careful, it is very hot). Place pieces of cheese in the slits and, without wrapping, return the pan to the oven. In 5–10 minutes the dish will be completely ready.

Try making accordion potatoes by wrapping each potato in foil

Video: accordion potatoes with bacon baked in the oven

Potatoes baked with mushrooms and cheese

This recipe from Swiss cuisine is quite simple, although it will take you a little more time than the previous ones. This is exactly the case when you have to pre-fry the potatoes, but do not miss the moment of the desired readiness. We will also bake potatoes in a baking dish so that the dish will not only be tasty, but also look beautiful. It’s not for nothing that they call him “Diplomat” in his homeland. It is advisable that the shape be round: as for me, it is more convenient to put food into this, and the finished dish turns out to be more impressive.

So, you will need:

If you don’t have champignons on hand, you can get by with any other mushrooms. For my taste, chanterelles are ideal, oyster mushrooms or white mushrooms are also good, and russula, boletus or aspen mushrooms will not spoil the taste of baked potatoes.

Note! If you are using wild mushrooms instead of champignons, pre-cook them for 10 minutes.

By the way, about wild mushrooms. Unlike champignons, they cannot be cut into slices. But this is not necessary: just crumble them to your liking. If you like mushrooms to feel in your mouth, make larger pieces. Or you can even grind them into puree.

Peel the potatoes, wash the champignons and let dry. You can gently wipe them with a napkin. Cut the potato tubers into slices, place in a hot frying pan with melted butter and fry until half cooked. The mugs should be browned on the outside but still raw on the inside. While frying, salt the potatoes and sprinkle with basil.
Potatoes should be fried until half cooked
Cut the champignons into slices and grate the cheese on a coarse grater.
Grate the cheese and slice the mushrooms
Take a baking dish, lay its bottom and walls with potato circles in one layer so that they overlap, completely covering the surface.
Carefully place the potato slices in the baking dish
Mix the remaining potatoes with mushrooms and grated cheese. Add salt and pepper.
Mix potatoes, cheese and chopped mushrooms
Transfer the resulting mixture into the mold. Press lightly on top to make the mixture more compact. Place in the oven at 180°C for 25–30 minutes.
Potatoes with mushrooms and cheese are ready to go into the oven
Serve the finished dish directly in the baking dish. An excellent addition to baked potatoes with mushrooms would be a salad of fresh vegetables from your garden: cucumbers, tomatoes, young cabbage.
You can serve the finished dish directly in the baking dish.
Another way to serve potatoes: Carefully invert the pan onto an appropriately sized plate lined with fresh lettuce leaves. Top with chopped vegetables and sprinkle with herbs.
...or place on a plate and garnish with vegetables

You can prepare this dish on a baking sheet wrapped in foil. But here you need to take into account some nuances. Firstly, the baking tray will most likely be larger in volume than the baking dish, so you will need to increase the amount of products used accordingly. If you're not sure you can do this correctly, practice this recipe to get an idea of exactly how many ingredients you'll need. Secondly, on a rectangular baking sheet it is difficult to give a round shape to the potato-mushroom mass so that it does not crumble or mix. But these issues are easy to solve if you have a small frying pan without a handle. The third nuance is that the foil will provide a “greenhouse” for the dish being prepared, and under such conditions a crust will not form on the food. As a result, the potatoes with mushrooms will be stewed rather than baked. But this does not affect the taste and aroma at all.

Video: another way to bake potatoes with mushrooms

Potatoes with zucchini with sauce from the oven

Well, how can we do without the opportunity to use our favorite zucchini in a dish? Especially in summer, during the ripening season of these vegetables. There are so many ways to cook zucchini, and since it goes well with potatoes, we simply had to bake them together in the oven. To do this, take:

5–6 large potatoes;
1–2 young medium-sized zucchini;
1 onion bulb;
1–2 tomatoes;
50–70 g hard cheese;
1–2 tbsp. l. vegetable oil
Seasonings and spices (you can take ready-made seasoning for potatoes).

You still need to prepare the sauce. You will need:

100 g sour cream;
50 g cream 10%;
2–3 cloves of garlic;
1 tsp. salt;
your favorite spices - to taste.

Instead of sour cream for the sauce, you can use low-fat mayonnaise. But in this case you won’t need to add salt, and you need to be careful with spices.

Peel the raw potatoes, rinse them thoroughly, cut into slices about 5 mm thick. Place in a row on a baking sheet greased with vegetable oil. Sprinkle seasoning on top.
Potato slices should be thin
Also cut the onion into slices, separate into rings and place on top of the potato layer. The number of onion rings depends on your love for this vegetable. Add seasoning again.
Try not to overdo it with the amount of onions
Now start with the zucchini. Since they bake much faster than raw potatoes, the thickness of the circles should be 8–10 mm, otherwise they will become soggy. Place the next layer of zucchini and don't forget about the seasoning. Set the pan aside for a moment.
Zucchini needs to be cut a little thicker than potatoes
While the potatoes, onions and zucchini are releasing their juice, let's make the sauce. Mix sour cream, cream and spices to your taste until smooth. Squeeze the garlic with a press or grate it on a fine grater.
The sauce for potatoes with zucchini could use some rich spice.
Pour the prepared sauce over the contents of the baking sheet.
The sauce must penetrate between all layers of food
Thinly slice the tomatoes into half circles and place them on top of the zucchini. Do not make the layer too dense, let there be space between the pieces, otherwise the tomato juice will make the dish too soft and sour.
Do not place tomatoes too close to each other
Place a baking sheet in an oven preheated to 200°C and bake the food for 40 minutes. It may take longer if the squash is ripe or the layers of ingredients are thicker than necessary.
Bake potatoes and zucchini for 40 minutes or a little longer
Grate the cheese on a fine grater and put it in the refrigerator. It will cool, freeze and become brittle, making it easier for you to sprinkle it on your dish.
Chilled cheese becomes crumbly, making it easier to sprinkle on a dish.
When 40 minutes have passed since the potatoes and zucchini were sent to the oven, remove the baking sheet (the layer of tomatoes should be baked) and sprinkle the contents with cheese. Return to the oven and bake for about 15 minutes until golden brown.
Dried tomatoes and a golden crust of cheese are a sign that the dish is ready

Ready-made potatoes and zucchini can be eaten as a separate dish or offered as a side dish.

By the way, this dish is even more convenient to prepare in a baking dish. But it’s better not to cover it with foil: the zucchini will turn into a too soft mass that will fall apart when you try to cut it and put it on plates.

Video: how to bake potatoes with zucchini in the oven

Potatoes with chicken

Chicken meat is tasty and healthy, no matter how you cook it. And if it’s baked with potatoes in the oven, you’ll be licking your fingers. It is better to take a young chicken: its meat is more tender, which means it will cook faster and give more juice.

So, you will need:

1 chicken carcass (about 1 kg in weight);
1 kg of potatoes;
100 g mayonnaise;
100 g of tomato paste or ketchup;
1 tsp salt;
1 tsp. curry seasonings;
1 pinch of black pepper;
2–3 cloves of garlic;
2 tbsp. l. vegetable oil.

You can adjust the amount of salt, curry, pepper and garlic to your taste, depending on how spicy you like your dishes. Also, if you use ketchup instead of tomato paste, keep in mind that it may be spicy or spicy on its own. In this case, you can do without some seasonings.

Prepare a sauce from tomato, mayonnaise, curry, pressed garlic, salt and pepper. Coat the outside and inside of the chicken carcass with a good layer and put it in the refrigerator to marinate for 1–1.5 hours.
Cut small potatoes in half. They should be uncleaned, but thoroughly washed. At the cut points, make crosswise cuts up to 1 cm deep. Place the chicken on a greased baking sheet and place the potatoes around it.
Be sure to marinate the chicken so that the meat becomes tender and spicy
Place the baking sheet with chicken and potatoes in an oven preheated to 200°C. Cooking will take from 45 minutes to an hour, depending on the size of the chicken or chicken carcass.
Serving baked potatoes with chicken on the table is a pleasure!

By the way, you can bake chicken with potatoes in a cooking bag or foil. I always do it this way because it’s more convenient, it takes less time to cook, and the potatoes are completely saturated with meat juice and marinade. True, in this case it is better to clean the tubers. In addition, they are overcooked, but it’s even tastier this way. Just lay the chicken body upside down, stick a few potatoes inside, leave the rest around and tie the sleeve tightly or wrap it in foil. You can do without vegetable oil, and at the end you will get, in addition to chicken and potatoes, a rich, delicious broth.

Sauces that can be added to baked potatoes

Of course, baked potatoes, especially with additives, are delicious on their own. But we are already accustomed to using various sauces in cooking: they not only add richness to the taste and aroma, but also become indispensable for beautiful serving.

Of course, you can use the usual mayonnaise, mustard or ketchup either separately or by mixing them in different proportions. Sour cream is also traditionally added to potatoes. A very simple way out is to buy ready-made sauces in the store, among which there are special ones for potato dishes. But if you love to cook, you will probably want to use our recipes and create something original.

Country-style sour cream and garlic sauce

The recipe for this sauce is very simple, but you must thoroughly mix the ingredients so that the mass becomes homogeneous.

You will need:

200 g fresh sour cream;
½ bunch of fresh dill;
2 pinches of salt;
1–2 cloves of garlic;
1 pinch of ground red pepper.

If you wish, you can add some green parsley. Please note that the sour cream should be thick. If you can’t find exactly this one, mix it with 100 g of cottage cheese. Sometimes for such a sauce it is recommended to add 2-3 tablespoons of mayonnaise to sour cream to get a richer taste.

Cheese sauce is very high in calories, so eat it carefully so as not to harm your figure

Take these products:

400 g butter;
600 ml milk;
40 g flour;
120 g cheese;
2 tbsp. l. lemon juice;
1 pinch of nutmeg;
2 sticks of cloves;
1 pinch of salt;
1 pinch of ground pepper;
1–2 bay leaves.

Remember that the products must be fresh.

Melt the butter cut into pieces. Pour flour into it gradually, stirring with a whisk. Pour in cold milk in a thin stream, stirring constantly.
Add salt and spices, cook for 10 minutes over low heat, stirring the mixture with a whisk all the time. After this, remove the bay leaf and mustard from the mixture.
Grate the cheese, first letting it warm up to room temperature. Add lemon juice, add to sauce and mix.
Place the container with the sauce on low heat again and stir until the cheese is completely melted.

Serve the sauce when it has cooled.

Spicy sauce

The peculiarity of this sauce is the use of pickles, which add a pleasant sourness.

Ingredients:

It's better to take barrel cucumbers.

The preparation is very simple: you need to put all the ingredients in a blender and mix.

Video: sauce with pickles for potatoes

Tomato hot sauce for baking potatoes

The recipe for this potato sauce comes to us from Spanish cuisine, famous for its spicy dishes. You will need:

100 ml white wine;
5 tbsp. l olive oil;
3 cloves of garlic;
2 tbsp. l. tomato paste;
400 g canned tomatoes;
2 tsp. Tabasco sauce;
1 tsp. ground paprika;
1 onion bulb;
1 tsp. salt;
1 tsp. Sahara.

Try not to deviate from the recipe or substitute products.

Spicy tomato sauce will give baked potatoes additional taste and aroma

2 tbsp. l. Heat olive oil over medium heat, fry finely chopped onion in it for 4-5 minutes. Add chopped garlic and cook, stirring, for another 2 minutes.
Pour white wine into the pan and boil over high heat until the liquid has evaporated by half. Add tomato paste, mix thoroughly.
Chop the canned tomatoes, add them to the container with the future sauce along with salt, sugar, Tabasco and paprika. Stir, turn the heat to low and cook for 20-30 minutes. If you want the sauce to be smooth, puree it in a blender.
Pour the prepared tomato sauce over the baked potatoes and simmer for another 10 minutes.

Photo gallery: how to beautifully serve baked potatoes on the table

Add not only sauce to baked potatoes, but also light exotic salads Baked potatoes, a piece of meat and aromatic sauce are a great lunch for the whole family. Potato slices, beautifully placed in a baking dish, will look impressive when finished A cup of your favorite sauce will complement a potato dish well Red fish goes harmoniously with baked potatoes Place the potatoes in beautiful portioned plates and add more greens Before baking, arrange the potato slices beautifully in baking dishes A simple but effective way to serve baked potatoes is in a duck pot or similar dish, rustic style

How many ways to bake potatoes in the oven do you know? Which one do you like best?
Once upon a time, potatoes, especially baked ones, were considered plebeian food, the food of the poor. And due to the fact that it is quite unpretentious and rarely lets down the tiller (although this has happened!), and because there was nothing more accessible. However, the culinary fate of this vegetable turned out to be very successful: today delicious dishes are prepared from simple potatoes. And baked, in addition, is considered especially healthy and rich in valuable nutrients.

There are potato dishes that require time and a lot of steps to prepare. And there are very simple, but very tasty ones.

Baked jacket potato in foil

One of these very tasty ones is baked jacket potatoes - a champion in potassium content, which is necessary for the prevention of heart disease.

There is no culinary wisdom in its preparation. Wash the tubers thoroughly, preferably of the same size and of a good, tasty variety. Pierce with a fork in several places. Wrap in foil (you can use each potato). Place in the oven to bake at 180 degrees. After 15-20 minutes, the baked potatoes are ready. Be sure to serve it hot. Delicious with cold pieces of butter.

Baked potatoes with bacon and other toppings

Having slightly added to the recipe, we get a new dish - potatoes baked with pieces of bacon. Cut the potatoes crosswise several times and insert bacon into the slits. It is desirable that the bacon has a good layer of fat.

Potatoes can be stuffed with any filling. The filling is inserted into the cut-holes in the potatoes. Garlic, pieces of celery, a mixture of vegetables, mushrooms and seasonings (fresh rosemary, basil, mint, caraway, dried Provencal herbs), beans, meat, fish and even shellfish are good for this purpose.

Or you can make baked potato boats with minced meat - a recipe of exceptional deliciousness that has not lost its originality despite its great popularity.

Or you can “fry eggs” in potato boats by cracking them into the potatoes a few minutes before the end of cooking.

Oven baked potatoes with cheese

If you fill the potatoes stuffed in this way with cream or sour cream and sprinkle grated cheese on top, and only then bake, we will get a delicious potato casserole. This dish is prepared either with whole potatoes with filling or with them cut into circles and laid out in several layers in a baking dish.

Potatoes in the oven quartered

This is a famous old recipe from Soviet cookbooks, called rustic for some reason.

Potatoes are cut into quarters and breaded with breadcrumbs (or cornmeal), salt, pepper, seasonings and good flavourless vegetable oil. It is advisable to do this in a plastic bag, then the mixture will be distributed evenly. Bake on a baking sheet at 200 degrees until done.

How to achieve a golden crispy potato crust? To do this, at the end of the process, increase the oven temperature, briefly, so as not to dry out the vegetables.

Baked potatoes with tomatoes

Serves 4. Cooking time - 1 hour.

The recipe is light, despite the presence of potatoes, dish. Perfect for Lent or a vegetarian menu.

What you will need

potatoes - 700 grams
tomatoes in their own juice (or fresh) - 200 grams
onion - 1 medium
vegetable oil - 4 tbsp. spoons
salt, pinch of sugar
paprika - 1 teaspoon
garlic - 2 cloves

How to cook

Cut the peeled potatoes into fairly thick slices. Place in a baking dish, pour 2 tbsp. spoons of vegetable oil. Season with salt and pepper.

Place in the oven for 30-45 minutes and bake at 180 degrees.

Prepare the sauce. Chop the onion and garlic, mash the tomatoes, after peeling them.
Heat the remaining two tablespoons of oil in a saucepan, add the onion, and fry it until light golden brown. Add garlic and tomatoes. Add salt to taste, sugar and paprika. Simmer covered for 10 minutes.

Pour the sauce over the finished potatoes and stir. Serve hot, sprinkled with fresh herbs.