Baked potatoes in the oven in foil - a dish not only very satisfying, but also healthy, tastes like a jacket potato baked in the coals of a dying fire. Cooking a vegetable in this way is simple and fast. It turns out soft, tender and low-calorie, which will especially appeal to those who follow their figure.
Potato baked in foil great dish not only for the daily menu, but also for holiday table. If desired, you can cook only one of them, or you can add ingredients such as bacon, cheese, mushrooms, salad, etc., and serve with a light sour cream sauce and greenery.
Ingredients for 4 people: 400 g potatoes; 1 tablespoon brandy; 200 g frozen pasta; 1 egg and 1 egg yolk; 1 tablespoon cream; 100 g chicken breast; 200 g leeks; 30 g chicken liver; 50 g butter; salt; pepper. Preparation: Rub the dough, peel the potatoes and cut them thinly. Slice the liver and fill them with butter nuts, soak with cognac and boil for a few minutes. Peel the leeks, remove the outer leaves, cut them into washers and sauté them in the remaining butter.
Boil chicken breast for 10 minutes in boiling water. Cut the breast chicken breast and throw it out along with the brandy liver; combine 1 egg, cream, salt and pepper and do everything to get a soft and uniform purity. Spread out thin dough, top with a layer of leeks, spread the chicken mixture and top with the other leeks. Place the whole potato on top of the filling, then roll the dough like a strudel. Place the roll in a saucepan, sprinkle it with egg yolk and boil in hot oven within 25 minutes.
Many housewives are concerned about the question of how long to bake potatoes in foil in the oven. It all depends on the size of the tubers and the variety. So, medium-sized potatoes of crumbly (mealy) varieties are baked for about an hour at a temperature of 200 0 C. A pre-boiled vegetable is cooked for about 30-40 minutes under the same conditions.
Potatoes baked in foil in the oven: a very simple recipe
A vegetable prepared in this way will be an excellent side dish for meat or fish.
Get them out of the paper, play with them, cut them in half and pull them out to create a big enough groove. Dry the chopped onion with oil, comb the chopped tomatoes, cut, without seeds and cut into cubes, mix the basil with your hands, add it to the sauce, cook for 20 minutes and finally fry and pepper, cut the mozzarella, Cut it into dadini, then add half the potato with mixture in sauce with fire. Cover each potato with creamy flakes, coat in hot oven for about 10 minutes, lift and serve immediately.
Preparation: Brush and wash the potatoes and boil for about 30 minutes. Play with them and let them cool and then cut them up for dad. Pour the flour into a bowl, add the yeast, mustard, parmesan and cumin cheese, salt and pepper, then using your hands, mix in the butter you have softened from the refrigerator. Bake the egg, pour the grated milk and garlic together with the flour and mix again. Add potatoes and spread them well throughout the dough. Serve hot buns, perhaps as a side dish of roast pork. For bechamel: 60 g butter.
Ingredients:
- 10 medium potatoes;
- 4 cloves of garlic;
- butter;
- salt, herbs.
Cooking:
This recipe will help you prepare a "full" dish that is perfect for lunch, dinner or a holiday.
Preparation: Combine the oil over moderate heat in a saucepan to prepare the béchamel. Mix the sifted flour, mix and let it toast for a few minutes. Pour in hot milk and simmer for 10 minutes, stirring with a whip to avoid lumps. cut round potato potatoes rinse them under running water and dry. Place a layer of potatoes in mashed potatoes, cover it with film and finally with beige velvet. Repeat the sequence until the ingredients are exhausted.
If necessary, walk under the grill for 2 minutes. Ingredients for 4 people: 500 g potatoes; 5 tomatoes; 1 kg of mussels; 3 tablespoons of extra virgin olive oil; 3 onions; 2 garlic cloves, 3 minced parsley mustard, 300 g Carnaroli rice, 100 g grated cheese pecorino, pepper.
Ingredients:
- 6 large potatoes;
- 200 g pork neck(when baking, it will retain softness and juiciness and soak the vegetable with its fat);
- 250 g sour cream;
- 2 cloves of garlic;
- salt, herbs;
- vegetable oil.
Cooking:
- Wash the tubers from dirt and dip in the peel in boiling water, cook for 15 minutes. Then take it out, pat dry with paper towels and let it cool.
- Mix the oil with half the garlic passed through the press, salt and finely chopped herbs - parsley, dill. green onion it is better to leave for powdering the finished dish.
- Cut the foil into small rectangles, in the center of which put the potatoes, generously greased with fragrant vegetable oil.
- Make deep cross cuts on all vegetables.
- Prepare the sauce: mix sour cream with chopped garlic and herbs.
- cut the pork small cubes and fry in hot vegetable oil until golden brown.
- Mash the potato core a little, grease with vegetable oil and put the fried pork in it, and on top - sour cream garlic sauce. If desired, you can sprinkle with herbs again.
- Wrap the edges of the foil tightly and send the tubers to the oven for 30 minutes at a temperature of 220 0 C. 10 minutes before the end of cooking, unfold the foil so that the potatoes acquire a pleasant brownish tint and a crispy crust.
One of the best fillings for potatoes baked in foil - bacon. The dish turns out to be very juicy, tender and satisfying, and how fragrant!
Preparation: Wash and clean the mussels, put them in a fat-free pan with a finger of water, garlic and 1 Parma parchment and let them steam. Close them, filter the liquid and keep it out of the way. Chop the onion and cut the thinly sliced potatoes. In a flat bowl, combine the uncooked rice, pecorino, pepper and remaining parsley. Place half of the onion sliced into washcloths in a large skillet and high sides, cover with half of the mussels and cover with a layer of potatoes. Then pour half the rice over the cheese, then repeat the sequence.
Finish with a layer of potatoes, cover with chopped tomatoes and cut into fillets. Wet with mussel cooking liquid, pour in oil and water to cover the whole mess. Cook in a hot oven for 40 minutes until the liquid is dry and the surface is crispy.
Ingredients:
- 8 potatoes;
- 200 g bacon;
- 100 g of fat;
- herbs, salt.
Cooking:
This is amazing delicious side dish to any dish of meat or fish. And to make its taste even richer, and the aroma even more seductive, add green or onion or aromatic herbs.
Ingredients for 4 people: 800 g yellow potatoes with pasta; 150 g ham cooked in one piece; 40 g dried powders; 50 g breadcrumbs; 150 g chicken liver; salt; pepper; 300 g of sausage, for bechamel: 4 tablespoons of extra virgin olive oil; 30 g butter; 25 g flour; 150 g of tomato paste; 2.5 liters of milk; 3 eggs and 1 egg yolk; salt.
Cooking: Cook 3 boiled eggs. Find dried mushrooms v warm water, rinse them, chop and cook for 10 minutes halfway with butter. Peel and cut the liver, put the pumpkin on the sausage and cut it into pieces. Flush both remaining oils for a few minutes, then combine tomato paste and cook for 10 minutes. Add mushrooms and simmer for another 10 minutes, then salt and pepper. Prepare the béchamel by combining the sifted flour with the melted butter. Then pour hot milk and boil for 10 minutes, mixing it with the whip.
Ingredients:
- 10 medium potatoes;
- 150 g of cheese;
- 1 head of onion;
- 100 g butter;
- salt, spices.
Cooking:
- Wash and dry the potatoes, do not peel the skin.
- Make a deep cut along each vegetable - exactly in the middle.
- Finely chop the onion and fry until golden brown, grate the cheese.
- Put a piece of butter into the cuts made, and grated cheese mixed with onions on top.
- Sprinkle salt and spices on top.
- Wrap each potato tightly with foil and bake for about an hour in a hot oven at a temperature of 200 0 C.
- For a more original presentation, the foil can not be removed, but hot vegetable serve with a sauce of sour cream, salt, garlic and finely chopped greens.
Potatoes go well with many ingredients, and mushrooms are no exception. They will help you prepare a light but satisfying dinner.
Cut into thin sliced potatoes and line the bottom and sides of the mold. Pour in half the mushroom mixture and cover with half the diced ham and half the chopped eggs. Pour in the remaining mushroom mixture, the remaining ham and eggs, and cover with a layer of potatoes.
Cook in a hot oven for 40 minutes, turn and serve. Ingredients for 4 people: 600 g white potatoes with pasta; 1 teaspoon cinnamon; 3 eggs; 60 g butter; 50 g of pine nuts; 1 ml cream; 80 g raisins; 30 g flour; 50 g of sugar; 100 g of sugar cane.
Preparation: Brush and peel the potatoes, bake for about 30 minutes, draw them out and place them in the crushed potatoes. Work past with butter moderately concentrated to soften it, combine the sifted flour and cream. Divide egg whites from the yolks and set them in very hard snow. Add to the mixture, with fire, sugar, yolks, cinnamon, raisins that you found for 15 minutes in water and pine nuts. Gently squeeze out the egg whites and pour the batter into the grated pan.
Ingredients:
- 8 medium potatoes;
- 150 g of cheese;
- 100 g mushrooms;
- 100 g butter;
- 1 small onion;
- salt.
Cooking:
Cook in a hot oven for 45 minutes until the surface is golden. Cool, place the cake on a serving platter and serve cold sugar sugar. Ingredients for 4 people: 500 g yellow potatoes with pasta; 8 eggs; 2 tablespoons of olive oil; 4 bulbs; 2 tablespoons of extra virgin olive oil; pepper; salt.
Preparation: Wash the potatoes with all their skins and boil for about 20 minutes, then separate them and cut into pieces. Chop the onion, not too finely, and let it simmer for 15 minutes with the extra-virgin sweet olive oil: it should be very soft. Add potatoes and cook for 5 minutes, stirring to taste. Put the eggs in a bowl with salt and pepper, drain the onions and potatoes from vegetable oil and connect with the eggs. heat up olive oil in a frying pan not too big and pour in the egg mixture.
Many avoid such dishes because of their high calorie content. Puree with butter and heavy cream or fried potatoes- really very nutritious foods. But this does not apply to all cooking options for this product. If there is an opportunity in the oven, then you will get not only tasty, but also a healthy culinary creation. Such recipes can be used even by people suffering from cardiovascular diseases. This cooking method helps to preserve the maximum possible amount of vitamins and nutrients.
Fry over medium-high heat until the omelet is cracked and the bonanza is crispy. Place the plate on the omelet, turn the pan over the omelet, then pour it back into the pan again. Cook it on the other side, rub the surface gently and apply heat to it.
Preparation: Wash the zucchini, peel the skin and remove the ends; Also eggplant mites. Bake for 7-8 minutes with zucchini and eggplant, cut them in half long and empty them from the pulp. Cut the pepper into 4 parts, removing the inner threads and seeds. Cut the tomatoes horizontally, empty them and let them drip. Brush and wash the potatoes, peel them, play with them, and put them in the shredded potatoes. Finely chop the garlic and basil and join in the past with eggs and grated Parmesan cheese, salted, peppered and thoroughly salted, salt the vegetables inside, fill with the potato mixture and sprinkle evenly breadcrumbs.
How to bake potatoes in foil? There are many cooking methods. You can bake it in the skin, but this requires a medium size. Exactly this healthy dish, since it contains a large number of vitamins. You can make it in the coals at the stake, this is the easiest way. in foil, prepared a little differently.
First of all, you need to select the same tubers of medium size. Then we wash them with a brush. Next, wrap them in foil and place them on a baking sheet. We send the dish to the oven to bake. Meanwhile, chop a few cloves of garlic and mix them with 100 grams of sour cream. Cut two onion heads into small cubes and fry until golden brown in vegetable oil.
Peruvian potatoes are a very rich sketch, even to serve as the only dish for dinner. These potatoes are accompanied by olives, salads, and boiled eggs, making them somewhat nutritious. Potatoes should be boiled and poured into potato chips, then season with tabasco, broth, lemon juice and orange, then cover with onions and olives in a saucepan and serve on lettuce leaves with boiled eggs. Potato Peruvian ingredients.
How to make potatoes peruvian. Wash potatoes with skins, put them in a pot in cold water and cover them and cook for about half an hour. Drain them, let them cool, peel and pour into the potato crumbs, putting everything in a bowl. Include 250 ml broth, half lemon juice and half orange juice. Mix well, add salt and add 6 drops of Tabasco.
When the potatoes are ready, take them out of the oven and open the foil. On each tuber we make an incision crosswise. We put fried onions in each potato, then sour cream with garlic, sprinkle with chopped dill. The dish is ready.
Baking potatoes in foil in the oven is easy. You can add various spices and herbs that will give it refined taste and aroma. We take tubers of the same size and wash them thoroughly. Then we make several cuts across each. Pour vegetable oil into a bowl and mix it with pepper, salt, curry and chopped dill. We put all the ingredients to taste. We dip each tuber in the prepared mixture, which should fall into all cuts, and wrap it in foil. It takes about 40 minutes to bake potatoes in foil in the oven, but the time depends on the size of the tubers. When the dish is ready, you need to unfold the foil and lightly brown the potatoes. If there is a "Grill" function, then you can turn it on for 5 minutes.
Wash the lettuce leaves, place them on a plate and top with the potato mixture. Heat 3 tablespoons of oil and then spread it over the past potatoes. Peel and cut thin onion rings, mix with orange jam, then heat the mixture in the bottom of the olives. Spreading onion rings on potatoes, decorate them with slices of hard and served eggs.
This roasted veal with potatoes recipe is perfect if you want to have a second veal-based tablet accompanied by a rich and tasty outline on the table. By following a few simple procedures, this roast potato will be ready to serve in the dining room in about a couple of hours, giving you the opportunity to enjoy a great meal in large quantities. Ingredients Roast veal veal with potatoes for four people.
The perfect addition vegetables can be added to this dish. Take potatoes, peel and cut into slices. Then sprinkle it with spices and salt. We clean the carrots and three, choosing coarse grater. Onion peeled and cut large pieces. Lay out the foil on a baking sheet and put the potatoes on it. Place vegetables (onions and carrots) on top, mixed with canned peas. Pour the dish with mayonnaise mixture and tomato sauce. We wrap the foil and bake the potatoes with The temperature should be 150 degrees. Shortly before readiness, you can open the foil and put sliced sausages on top. These dishes are good because the amount of ingredients depends on personal preference. You can add those products that you consider necessary. Baking potatoes in foil in the oven is quick and easy. This dish can even be served at the festive table.
How to make Baked Roast Potato Roast. Turn the oven on 180 degrees, tie off the calf piece with kitchen string, holding the rosemary sprigs and 2 sage leaves underneath. Save the surface by massaging it. Put 2 tablespoons of oil in a saucepan and rub the meat nicely on all sides, turning it a few times.
Peel the potatoes, wash them and cut into squares, not too big. Transfer the calf roast to a fairly large baking dish. Add potatoes, season with extended rosemary and sage leaves. Pepper and salt, then mix until the ingredients are well filled. Also add juniper berries and garlic cloves.
