What to bake potatoes with in the oven. Potatoes baked in the oven: recipes

Making baked potatoes is very simple - just put the tubers in a preheated oven and wait. But you can diversify the usual dish with fillings, sauces or original appearance, this will not take much time and effort. We've put together 5 best recipes baking, we recommend trying 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 egg or less);
• vegetable oil – 2 tablespoons;
• salt - half a teaspoon.

1. Wash the tubers, peel them, and pat dry with a paper towel 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 don't add oil, golden crust will not be. You can do without baking paper, but then the vegetable oil will smoke, emitting a specific smell.

Baked jacket potato in foil

Most quick way preparation 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 different places, 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.

Potato wedges or circles
Jacket potatoes bake in the oven, in a slow cooker - on the “baking” mode.
New potatoes Bake in the oven at 180 degrees.

In uniform

In the oven on a baking sheet
1. Wash small young potatoes and scrape them well with a knife.

3. Grease a baking sheet with butter and place the potatoes on the baking sheet.

5. Bake potatoes for 40 minutes.
In a slow cooker
1. Pour half a cup of oil into a saucepan.
2. Add washed potatoes, sprinkle with salt and pepper.
3. Set the multicooker to the “Baking” mode and bake for 25 minutes.
4. Open the multicooker, release steam, turn the potatoes to the other side.
5. Bake the potatoes for another 20 minutes.
In a convection oven
1. Wash and scrape the potatoes, pierce them in several places.
2. Preheat the air fryer to 260 degrees.
3. Place the potatoes on the air fryer rack.
4. Bake potatoes for 35-40 minutes.

Slices, circles and halves

In the oven on a baking sheet
1. Wash the potatoes, scrape them with a knife or peel them.
2. Cut each potato into 4-8 slices (depending on the size of the potato) or circles of approximately the same weight.
3. Place the potatoes in a saucepan with cold salted water, bring to a boil and cook for 3 minutes after boiling.
4. Drain the water and let the potatoes cool slightly.
5. Preheat the oven to 180 degrees.
6. Place potatoes on greased with cream or vegetable oil baking sheet, sprinkle oil on top.
7. Salt and pepper the potatoes, sprinkle with spices and chopped herbs, optionally cover the potatoes with a layer of sour cream and/or grated cheese.
8. Place the baking sheet with potatoes in the oven.
9. Bake potatoes in wedges for 25-30 minutes at 180 degrees.
In the oven in the sleeve
1. Place the potato pieces in a bag, pour in a little water, and tie the ends of the sleeve.
2. Add salt and spices, shake the bag.
3. Place the potatoes in the sleeve on a baking sheet.
4. Bake 1 kilogram of potatoes in a bag for 40 minutes, 1.5 kilograms - 1 hour, 2 kilograms - 1 hour 15 minutes.
In a slow cooker
1. Pour potato wedges or slices into the slow cooker.
2. Drizzle vegetable oil over potato wedges.
3. Close the multicooker with a lid, set to “Baking” mode and bake for 15 minutes.
4. Open the lid, mix the potatoes well, close the lid and bake for another 20 minutes.
In a convection oven
1. Grease the middle grill of the air fryer with oil and place in the air fryer; Place a plate on the bottom to drain the juice.
2. Place the potatoes in one layer, grease or sprinkle with oil, sprinkle with salt and spices.
3. Preheat the air fryer to a temperature of 205 degrees for 5 minutes at average speed blowing
4. Bake the potatoes for 25 minutes, then taste; if the potatoes are hard, bake for another 5-7 minutes. 1. Wash the potatoes and cut them into slices or slices of the same size or weight.

Circles or slices in a pot

In the oven
1. Wash the potatoes and cut them into slices or slices of the same size or weight.
2. Place the potatoes in a bowl, season and salt, pour over the oil and stir.
3. Place the potatoes in pots and pour a quarter glass of water into each pot.
4. Preheat the oven to 200 degrees, place the pots on average level, bake potatoes for 45-55 minutes.

Whole in foil

In the oven
1. Wash small young potatoes, scrape them well with a knife, grease with oil, salt, and wrap each potato in foil.
2. Make punctures in each potato with a fork for better baking.
3. Place the potatoes in foil on a baking sheet.
4. Preheat the oven to 180 degrees.
5. Bake potatoes for 1 hour.
In a slow cooker
1. Scrape or peel the potatoes, chop them, grease them with oil.
2. Place the potatoes in the multicooker so that the potato level fills only 2/3 of the bowl capacity.
3. Close the multicooker with a lid and bake the potatoes on the “Baking” mode for 20 minutes.
4. Open the lid, move the potatoes from the center to the edges and vice versa, bake for another 20 minutes.
In a convection oven
1. Wash the potatoes, scrape them, pierce them, and wrap each potato in foil.
2. Preheat the air fryer to 250 degrees.
3. Place the potatoes in foil on the high rack of the air fryer.
4. Bake potatoes in foil in an air fryer for 30 minutes at medium air speed.

Boiled in its jacket, baked on the grill

1. Scrape young potatoes (preferably oval-shaped) from the ground, cut out the eyes; leave the uniform.
2. Place the potatoes in a saucepan, add water and place on the stove.
3. Cook after boiling for 20-25 minutes depending on the size.
4. Pour over boiled potatoes cold water and cool slightly.
5. Cut each potato into slices (like country-style potatoes), place in a bowl, sprinkle with salt and pepper, and grease with butter.
6. Leave the potatoes for half an hour so that the oil and salt are absorbed.
7. Preheat the oven to 150 degrees.
8. Place the potatoes on a wire rack, place the rack in the oven and bake for 15-20 minutes until golden brown. When bitten, the jacket should become crispy, and the potatoes should remain soft.

Semi-cooked in foil

1. Wash and peel the potatoes.
2. Place whole potatoes in a saucepan with cold salted water, bring to a boil, and cook for 10 minutes.
3. Drain the water and cool the potatoes.
4. Preheat the oven to 200 degrees.
5. Coat each potato with oil mixed with salt, herbs and spices, and wrap tightly with foil in 2 layers.
6. Place the potatoes in foil on a baking sheet with the foil facing up, and bake for 20 minutes.

We bake deliciously

To prepare salted potatoes, peeled or in their uniforms, you can use a syringe to inject a concentrated saline solution into the potatoes. For 1 kilogram of potatoes you will need a quarter glass of water and 2 level teaspoons of salt. Inject the saline solution with a syringe a little at a time into each potato in several places.
To rid the potatoes from starch, you need to fill the peeled and chopped potatoes with cold salted water and leave covered in the refrigerator for 1 hour.
Choose For baking, whole potatoes need to be approximately the same size; for baking in slices or circles, cut the potatoes into slices or circles of the same size.
Bake young potatoes 5-7 minutes faster, because... it contains more water.

Serve baked potatoes with butter, sprinkled with chopped garlic, chopped garlic, herbs.
When baking potatoes, you can mix with sauce- sour cream, ketchup or mayonnaise; For every 2 medium tubers you will need 1 heaped tablespoon of sauce.
Can be baked potatoes without oil, to do this, you need to bake the potatoes either in their skins, or in foil, or on an “onion bed” (lay the bottom of the baking sheet with onion rings so that the potatoes do not burn to the baking sheet), or simply on a wire rack, or in a baking bag.

With filling

To make stuffed potatoes, you need to cut the potatoes in half and cut out a little core from each half. Fill each half with filling and place the potato parts together. To prevent the filling from spilling out during baking, wrap the potatoes tightly in foil.
Fillings for potatoes baked in foil:
1) lard
2) bacon
3) brisket
4) mushrooms
5) grated cheese
6) minced meat
7) greens

Seasonings

The following spices are most suitable for baking potatoes: dill, green onions, basil, tarragon, marjoram, thyme, rosemary, coriander, sweet red pepper, curry mixture, hops-suneli, cumin. Stores also sell a special “potato seasoning.” You can also use “universal” seasoning.

Oddly enough, but the most simple recipes for some reason they turn out to be the most delicious and healthy. There are probably hundreds, if not thousands, of all kinds of potato recipes, but oven-baked potatoes remain almost the most delicious dish. I offer a delicious and quick baked potato recipe.

Recipe 1. How to bake potatoes in the oven SIMPLY

• 1 kg. potatoes
• 2 cloves garlic
• mild red pepper seasoning
• olive or sunflower oil

1. We peel the potatoes. It is best to take medium-sized tubers of approximately the same size. Cut each potato in half.
2. Take a baking sheet and pour a little olive or sunflower oil on it.
3. Place the potatoes on a baking sheet (no need to place them carefully).
4. Sprinkle liberally, but in moderation, with salt. By the way, to make the potatoes really tasty, we use sea or regular unrefined salt. Purified salt looks beautiful on the table, but is not very good for health and taste.
5. Season the potatoes with mild red pepper seasoning, also called paprika. It is paprika that gives baked potatoes a beautiful ruddy color and special taste. Therefore, it is advisable that the seasoning be finely ground, although if you come across pieces of red pepper, it’s not a big deal.
6. Use your hands to gently massage the potatoes so that the oil, salt and seasoning are evenly distributed over them.
7. Place the baking sheet in the oven. Bake the potatoes for 25-30 minutes at a temperature of 200-250 C. It is clear that the cooking time can vary depending on the variety and size of the potato. New potatoes bake faster.
8. When our fragrant and tasty baked potatoes become soft, take them out of the oven. Place on a plate, sprinkle with finely chopped garlic and garnish with herbs. If it’s not the season and there are no fresh or frozen herbs, then dried dill is quite suitable.

Recipe 2. Potatoes baked in the oven with caraway seeds in the oven (slices)

We need 4-5 potatoes, vegetable oil, cumin. Wash the potatoes thoroughly and cut them into slices (the thinner, the faster they will cook and the better they will bake). Mix potato wedges with oil and cumin. Place the slices on a baking dish pre-greased with vegetable oil. Bake in the oven at 220 degrees for about an hour. Cumin will add piquancy to the taste of potatoes.

You can serve potato wedges with mayonnaise, but it is better to prepare a simple sauce: a few spoons of sour cream, into which a head of garlic is grated. Incredibly tasty, satisfying and at the same time affordable!

Recipe 3. How to bake potatoes with garlic in the oven

• potatoes - 8 pcs,
• garlic,
• vegetable oil,
• parsley or dill,
• salt pepper

Wash and peel the potatoes. Make several cuts on each potato, without cutting all the way through, so that the potatoes do not fall apart, but open up a little in the form of a fan.

For the garlic sauce: put finely chopped parsley or dill in a bowl, add garlic passed through a garlic squeezer or finely chopped, add vegetable oil, salt and pepper to taste.

Coat the potatoes well with the resulting sauce, taking care to also coat them in the cut areas, and place them on a greased baking sheet.
Bake in the oven until done.

Recipe 4. Potatoes baked in foil in the oven

Potatoes baked in the oven in foil are very easy to prepare. But its taste is amazing, and its aroma is impossible to describe in words!

• 8-10 smooth potato tubers,
• 1 onion head,
• 100 g sour cream,
• 3 cloves of garlic,
• dill greens,
• foil.

Wash the potato tubers very thoroughly, wrap each one individually in foil and bake in the oven until tender. The baking time will depend on their size. Make a cross-shaped cut on the potatoes, right through the foil. Next, to mash its pulp, stick a fork into it and make a few turns with it.

Mix chopped garlic with sour cream. Finely chop the onion and fry in vegetable oil. Spread the foil a little, put a little fried onion in the middle of each potato, pour over the prepared sour cream sauce and sprinkle with finely chopped dill. The dish is ready.

Recipe 5. How to bake potatoes with lard in the oven

It is impossible to refuse potatoes baked in the oven according to this recipe, because they turn out very aromatic and tender. You can eat it right away, or you can take it ready-made on the road or on a picnic.

• For 1 potato take 3 thin pieces of smoked lard or brisket,
• salt, pepper - to taste,
• foil.

Peel the potatoes and cut them down the middle into 1 equal pieces. It can be lightly salted if lightly salted lard is used, and pepper.

Place a piece of lard on one half of the potato (at the cut site) and cover with the other half. Next, take a piece of foil, put a piece of lard on it, put the connected potato halves on it, and put another piece of lard on them. Raise the edges of the foil to the top and connect, twisting them tightly. . Place all this on a wire rack in the oven and bake at a temperature of 100-110 degrees for 30 to 50 minutes (depending on the size of the potatoes).

Recipe 6. How to bake jacket potatoes in the oven

1. There is probably no person in the world who does not like baked potatoes with a crispy crust and tender, fluffy flesh with something very tasty and melty inside.
First you need to preheat the oven to 190 degrees C. For 2 servings, thoroughly rinse two large potatoes weighing approximately 225-275 degrees. Dry them thoroughly and dry them with a towel, and then set them aside for as long as possible to dry completely. Then pierce the peel several times with a fork, pour oil over each potato and rub the peel with it.

2. Then rub in some sea salt - this will help the peel lose some moisture and make it crispy.

3. I used to put the potatoes straight into a hot oven, but over time I discovered that putting them in a colder oven and cooking them longer resulted in crispier skins. So place the potatoes directly in the middle of the oven on a rack and bake for 1 ¾ - 2 hours depending on the size of the potatoes, until the skins are crispy.

4. When the potatoes are ready, cut them in half lengthwise. Then use a fork to loosen the inside of the pulp, add a lot of butter and it will melt and gradually disappear into lush clouds of potato pulp. Add sea ​​salt, ground black pepper and serve plain or with toppings of your choice. Serve immediately as the potatoes lose their crispness quickly.

Recipe 7. Potatoes baked with mushrooms, cheese, sour cream

• 4 large potatoes,
• 2 large bulbs,
• 500 g of mushrooms (I have honey mushrooms, but white mushrooms, obabka, boletus and even champignons will do),
• a glass of sour cream,
• 150 grams of Dutch cheese,
• butter,
• salt pepper.

	Grease the baking dish with butter
	Place thin potato slices in 2 layers,
	sliced ​​into half rings onion. Add some salt.
	Finely chop the mushrooms, fry them a little in a separate frying pan, and place them on the potatoes and onions. Salt the layer, taking into account the fact that the potatoes have already been salted. Sprinkle with ground pepper to taste.
	Fill with sour cream.
	Grate the cheese on top and place the pan in the preheated oven for 40 minutes.

The same can be done in a pot, in portions. Serve deliciously with vegetable salad or tomato slices.

Recipe 8. How to bake potatoes with chicken in the oven

One of the simplest and quick recipes cooking whole chicken in the oven. Chicken baked in a sleeve with potatoes, onions and garlic. The chicken turns out baked until golden brown, very juicy and aromatic, and most importantly - immediately with an original side dish.

• Chicken - 1 pc.
• Onions - 2-3 pcs.
• Garlic - 1 head.
• Potatoes - 5-6 pcs.
• Spices for chicken (or a ready-made set, or: khmeli-suneli, saffron, red pepper, or, if someone doesn’t like it spicy, ground paprika)
• Salt, black pepper

It is better to take the chicken carcass chilled, but frozen will also work. If you have a frozen body at your disposal, defrost it at room temperature. Do not put your body into water, especially hot water!

A. Marinate the chicken

In general, everyone, as they say, is a master. For marinating, you can use a pan, a basin, or whatever you want, but I always marinate bodies for baking in bags, because I think that: 1) there is less washing up; 2) meat, poultry, and fish marinate better in it, since everything is more or less hermetically sealed.

So, put the chicken in a clean, whole bag, squeeze 3-4 cloves of garlic onto it with a garlic press, sprinkle with salt, black pepper, chicken spices (here everyone experiments for themselves, but I usually use either a ready-made set, or: khmeli-suneli, saffron , red pepper, or ground paprika). When you have prepared your bouquet of spices, pour a small amount of vegetable oil over the whole thing in order to bind the spices and to make it easier to coat the chicken with them. In general, you can mix all the spices, garlic, salt with oil in a separate plate and then spread it, but then the chicken recipe will lose the title “the easiest way to bake chicken in the oven”

And then, evenly wipe the rest of the body. When rubbing, pay attention to those areas of the carcass where you can get your fingers (neck, spaces between the skin and fillet, etc., etc.), because the more thoroughly you rub it, the more flavorful the finished dish will be.

As soon as the process of rubbing our chicken is over, we wrap it in our bag, leave it to marinate right in the sink for 30-40 minutes, and prepare the vegetables. Peel the potatoes and onions, peel the remaining head of garlic to whole cloves.

B. Bake chicken in the sleeve

We place a baking sleeve on a baking sheet (in this case, I used a bag), and place the chicken carcass in it, and around it - peeled and halved potatoes, cut into quarters - onions and all the available whole garlic cloves. The chicken and vegetables are placed in such a way that the upper (breast) part of the chicken does not overlap with the vegetables. You can add a couple of cloves of garlic inside the chicken, but I don’t recommend putting vegetables in there, as the chicken may not cook through!

We clamp the upper part of the sleeve (baking bag) with a special ribbon so that there is a small margin and the bag does not come into close contact with the chicken. At the top of the bag, we make several small holes so that steam can escape from the bag. To bake chicken well, you need hot air to circulate inside the sleeve. After completing this procedure, place the baking sheet with chicken, potatoes and onions (!required) in an already preheated oven, after which the temperature can be reduced slightly.

Bake the chicken until cooked and forms such a beautiful crust. Guide yourself in terms of time, since everyone has oven has its own peculiarity.

So, after our chicken is completely baked, we transfer it from the baking sheet directly in the baking sleeve to a wide, shallow plate, and once there, carefully cut and remove the sleeve, and we get a magnificent finished dish right away with a side dish!

Serve freshly baked chicken immediately! The cooled dish will no longer be so stupefyingly aromatic and tasty!

Recipe 9. Potatoes and meat baked in the oven under a cheese crust

• Potatoes - 2 kg
• Meat - 500 g
• Carrots - 3-4 pcs.
• Onions - 2 pcs.
• Garlic - 5 teeth.
• Dill - 100-150 g
• Parsley - 100-150 g
• Hard cheese - 200-300 g

I prepare this creation when I don’t want to fuss for a long time and want to eat deliciously.
The main ingredients are meat (if budget option minced meat also works well), potatoes, carrots, dill, parsley, onions, garlic, mayonnaise, cheese.

I pour vegetable oil into a deep baking sheet so that there are no ungreased areas, but you shouldn’t overfill it. On a baking sheet I place a layer of meat (cut into small pieces) or a layer of minced meat.

I soak the meat or minced meat for 5 - 10 minutes in a small amount of soy sauce.

The next layer is a mixture of pre-prepared vegetables, namely: grated carrots, finely chopped onions, parsley, dill. I add a little mayonnaise to the chopped vegetables, add salt, mix and place on a baking sheet.

I make the third layer from a mixture: potatoes, cut into thin slices or circles, garlic squeezed out with a garlic press, mayonnaise, salt. It will taste better if you add seasonings. Seasonings that work well are khmeli-suneli, flexible, universal (“Maggi”, “7 dishes”, etc.) Place on a baking sheet and put in the oven. If the potatoes are not greased with mayonnaise, then they dry out in the oven and top part won't be juicy.

Under the influence of temperature, liquid comes out of the ingredients, but this is not a problem. During baking, the liquid evaporates. Cooks in the oven for about 40 - 50 minutes, depending on the temperature. You can navigate by the smell, as well as by the appearance of the potato. About 10-15 minutes before it’s ready, take out the baking sheet and sprinkle the dish with grated cheese and put it in the oven. That seems to be all!

This dish is very versatile, you can add different ingredients, depending on what's in the refrigerator. Sometimes I add chopped champignons to the vegetable mixture.

In the peel, it is much healthier than boiled or, especially, fried. This root vegetable, cooked in the oven, can be called one of the record holders for potassium content, which is necessary for the functioning of the heart. It also contains B vitamins and a lot of fiber, which is beneficial for the digestive system. in the peel in the oven, dieters will also like it, since its calorie content is only 82 kcal per 100 grams. The most popular recipes for preparing this dish are presented in our article.

New potatoes in skins, baked in the oven with garlic

Tender with a fragrant crispy crust - what could be tastier than such a healthy, but very easy to prepare dish. By the way, the recipe uses 3 kg of root vegetables, but the dish turns out so tasty that even this amount of ingredients will not seem enough to you.

Young skinned eggs are prepared in the oven in the following sequence:

1. Small potatoes are thoroughly washed and cleaned using a metal dish brush. In this case, the peel itself remains intact.
2. Potatoes are cut into halves or quarters.
3. In one large bowl, mix the potatoes with garlic (2 tablespoons or 6 squeezed cloves), olive oil(¼ tbsp.), salt (1 ½ tsp.) and pepper (1 tsp.).
4. Vegetables with spices are laid out on a baking sheet covered with parchment in one layer and sent to the oven for 45-60 minutes. During the preparation of the dish, the potatoes need to be stirred twice directly in the oven.
5. The finished dish is sprinkled with finely chopped parsley (2 tablespoons) and served immediately.

Potatoes baked in the oven whole in their skins and in foil

According to this recipe, potatoes are prepared in a similar way: washed and brushed. Then it is wrapped in foil and put in the oven for 1 hour. Cooking temperature 190 degrees.

After the specified time, the baked potatoes with skins in the oven are carefully unwrapped from the foil. Then cross-shaped cuts are made in the center, and a tablespoon of sour cream, mayonnaise and garlic sauce is poured inside. Then the tubers are wrapped again in foil for 5 minutes so that the potatoes are well soaked in the sauce.

Baked Potatoes with Peel on and Perfect Crust

Budget-friendly, easy to prepare and very tasty dish It will be even better if you make the potato skins crispy and flavorful. By the way, there is absolutely no need to clean it, because it contains so many vitamins. For 8 potatoes you need to take the same number of tablespoons of olive oil, garlic, salt, red and black pepper to your taste.

Baked potatoes with skins in the oven are prepared as follows:

1. Potatoes are thoroughly washed and cleaned of external contaminants.
2. Several punctures are made in each root vegetable with a fork to allow steam to escape.
3. The potatoes are rubbed with a mixture of olive oil and spices, and then placed on a wire rack in a preheated oven. It is advisable to place a baking tray underneath for oil.
4. The dish takes 50 minutes to prepare, after which it must be taken out and cooked within 5 minutes.
5. A shallow cut is made along the tuber, after which the potato is opened by hand.
6. Place butter, cheese or bacon to taste into the cut.

Baked Potatoes with Bacon and Cheese

There are dishes that always turn out equally tasty, no matter who cooks them. These include potatoes in their skins, baked in the oven. The recipe for its preparation is completely simple.

Several well-washed potato tubers are brushed with olive oil, rubbed with salt and pierced with a fork. Then they are carefully wrapped in foil and placed in the oven to bake for 1 hour. When the potatoes are ready, you need to remove them from the oven, unfold them and make a wide cut along the tuber, unrolling them well. Pour some grated cheese and pieces of chopped bacon into the resulting cavity. Place the potatoes in the oven for another 3 minutes until the cheese melts. After this, add a spoonful of Greek yogurt or sour cream to the filling and sprinkle with green onions.

Since the time of Peter the Great, potatoes have taken one of the leading positions in our diet. And if peasants several centuries ago preferred turnips to potato tubers, today, thanks to the ease of cultivation and great content useful substances, potatoes can be found in the kitchen of every family at any time of the year. Special place Among the methods of preparing this product is baked potatoes. It is cooked in the oven several times in simple ways. They will be discussed in this article.

You can bake potatoes different ways: in the oven, microwave or grill. But it is important to remember that the baked one will be deprived of the rosy, crispy and fried crust beloved by many. The microwave oven is more suitable for heating already ready-made dish created using an oven or grill. By grilling a dish, you can greatly reduce the amount of oil required during cooking, thereby greatly reducing the calorie content of the overall dish. But traditional way- these are baked potatoes in the oven, which will be discussed below.

The whole thing in the oven can be roughly divided into two groups: cooked peeled and cooked “in its uniform,” that is, unpeeled. In order to prepare jacket potatoes, select not very large tubers and wash them well running water, let dry and place on a baking sheet. Then put it in the oven for approximately forty minutes, periodically checking with a toothpick for readiness. Before putting the potatoes to bake, you can boil them a little, after piercing the skin in several places so that it does not burst. But the taste of such potatoes will be completely different.

Alternatively, you can bake potato tubers in foil: they will be juicier and softer without adding fat or oil, but the crispy crust so beloved by many will also be absent. The undeniable advantage of such a dish, like with peel, is that it retains its taste qualities for a long time. But it is still best to consume it freshly prepared.

If you bake peeled tubers, the easiest way is to grease a baking sheet with vegetable oil, place peeled and halved medium-sized potatoes on it and place them in an oven preheated to one hundred and eighty degrees for fifteen to twenty minutes. If desired, the potato halves can be turned over so that they fry more evenly. You can bake potatoes this way without using oil.

To cook potatoes in pieces, you can use the following recipe. Peeled and washed potatoes are cut into large cubes, then you need to mix them with chopped potatoes in the same cubes chicken fillet, salt and spices, and then place on a well-greased baking sheet. Bake in the oven at a temperature of two hundred degrees for approximately forty minutes, periodically stirring the cubes and pouring oil and juice over them. Before serving, sprinkle with herbs and serve with tomato sauce or sour cream.

You can make it even more original if you stuff it delicious filling. To do this, you need to boil it and then add the filling to it and bake for ten minutes in the oven. Cottage cheese is ideal as a filling, a little hard cheese, dill, green onions, parsley, spices and salt. You can simply place it in a potato - cut off a third of the potato lengthwise, take out the middle with a teaspoon, fill the space with minced meat and cover with the cut “hat”.

In order for potatoes to retain the maximum amount of their nutrients, it is advisable to serve them immediately after cooking. Bon appetit!