We bake potatoes with meat in the oven. Cooking recipes

Potatoes are not without reason called the second bread. It's hard to even calculate how many dishes there are from it: fried, mashed potatoes, pancakes, dumplings, dumplings, casseroles and even cutlets. And the taste of grandmother's pies with potato stuffing! What we did not learn to cook from this vegetable. There are even recipes for home-made bread, where grated raw potatoes are added to the ready yeast dough. This bread has a unique taste and does not stale for a long time.

The most delicious dish is obtained when we bake potatoes with meat in the oven. To prepare such a meal, it is not necessary to be a brilliant chef. There are several proven ways to make potatoes with meat.

For the first recipe, we need the following products:

• 500 g of pork or combination minced meat;
• 1,5 - 2 kg of potatoes of medium size;
• 4 onions;
• vegetable oil;
• one egg;
• Salt, spices, greens of dill.

Cooking stuffing

To do this, mix the minced meat with one finely chopped onion and dill, add spices, egg and salt. It is desirable that the forcemeat be fat enough. Well we mix. Potatoes carefully, but do not peel. Now with a special knife with a ringlet we make through holes along the length of the potatoes. If you do not have a special tool, you can make them an ordinary thin knife.

We stuff the tubers with minced meat and put it on a dry baking tray as tightly as possible. Within 60-65 minutes, bake potatoes with meat in the oven, preheated to 200 ⁰ C. If you want the dish to be juicier, place it in the sleeve for baking.

While we bake the potatoes with the meat in the oven, cut the three remaining bulbs with rings and stew them with butter over low heat until ready. We take out the prepared dish, spread it on a large plate, and spread the bow evenly on top. The pot stuffed with meat is well browned in the oven, and the juicy, braised onion with vegetable oil will lightly impregnate it with its juice. The dish is ready.

For the second recipe we stuff the tubers in the same way, but first we'll peel them from the peel. Potatoes with a filling are piled in a saucepan and poured with salted boiling water. We put it on the fire and let it paw for 8-10 minutes. The main thing is not to overdo it so that the potatoes are not boiled. The cooking time depends on the variety. We take the boiled potatoes and let them drain. We heat in a deep frying pan a sufficient amount of vegetable oil to cover the potatoes completely. We lower a few pieces of stuffed tubers into the deep-frying pan and fry until a ruddy brown. Sprinkle the potatoes with finely chopped dill and serve it to the table hot.

And the third way. Stuff the tubers the way it was indicated in the first recipe. We take the cast-iron pot, we put the potatoes there. Now mix equal portions (if desired) of tomato sauce, sour cream, water and vegetable oil (you can creamy). The resulting mixture of salt, pepper and pour it potatoes. Cover the pan, if there is no cover, use foil. Bake the potatoes with the meat in the oven until cooked. We take it out, lay out on portions plates. Bon Appetit!