Stuffed potatoes: 4 fill options and the keys to get perfect

Welcome and welcome to Paulina Kitchen! In this edition we are going to talk about stuffed potatoes, which are practically perfect: economical, surrenders and with that magic that this wonderful ingredient has.

Punctually we are going to focus on baked potatoes , which are a delicacy because they are crispy and creamy inside. We also leave 4 stuffing options for all tastes and occasions.

Whether for a main meal or to enjoy as garrison, stuffed potato recipes are easier to do than it seems. So, prepare the potatoes and put on the apron because a new dish full of love and a lot of flavor is coming.

About stuffed potatoes

Stuffed potatoes have that magic that makes them irresistible. They are also super versatile: they can be filled with meat, chicken, vegetables, cheese , or what the craving and pocket dictates. In Argentina, they also usually wear minced meat with onion and bell

Popes can cook in several ways, but if the idea is to reduce oil and add crocancy, nothing like baked potatoes . With this technique, a spectacular gold is achieved without frying , which makes them more light and creamy.

6 Keys for perfect baked potatoes

1. The choice of potatoes : the ideal is to opt for firm and large potatoes papines can also be , which allow playing with different varieties of fillings.
2. The previous cooking: so that the potato's meat is very tender and ready to mix with the filling, they can be done in microwave oven , clicking them a bit; or also baking them whole with shell until they are soft.
3. The well seasoned filling: meat is used , you have to brown it with onion, garlic, belli and spices. For vegetarian options , cheese, spinach and fungi are great allies of stuffed potatoes.
4. The cheese touch: either in the filling or above, a good fresh or grated cheese that is gratin in the oven is infallible.
5. The final seal: so that the stuffed potatoes are not disarmed, they can be "closed" with a little beaten egg when baked.
6. The righteous baking: about 15-20 minutes at high temperature achieve that crispy gold that makes them irresistible.

Condiments and herbs to enhance the taste of stuffed potatoes

• Nutmeg and black pepper: to give depth to the puree of the filling.
• Ahumado paprika: if you want a delicious smoked touch in stuffed potato recipes .
• Fresh oregano or thyme: to perfume preparation.
• Ground chili: if you look for some potatoes stuffed with a spicy touch.

5 accompaniments for stuffed potato recipes

1. Fresh salads: A lettuce and arugula salad , with a mustard vinaigrette is the ideal complement to balance the creaminess of stuffed potatoes.
2. Creamy sauces: a garlic mayonnaise with almonds , a yogurt sauce with ciboulette or even a tartar sauce can take this plate to another level.
3. Roasted meats: good grilled meat or roasted chicken are spectacular served some potatoes stuffed to the side.
4. Light soups: If the idea is to make a more balanced menu, combine potatoes stuffed with a pumpkin or tomato is a comforting option.
5. Grillad vegetables : Grilled vegetables add up to texture and flavor without stifling the prominence of the potatoes.

Tips and secrets for easy -to -baked potato recipes

• Bake the popes with skin: to maintain the shape.
• Do not fill them hot : wait for the pulp to be warm to better mix the ingredients.
• Ahuecar carefully: use a spoon to hollow the potatoes without breaking the peel.
• Firm filling: If the filling is very liquid, add some breadcrumbs. The puree with which the fillings are mixed has to be quite thick.
• For an extra crispy: sprinkle with cheese and breadcrumbs before the final baking of stuffed potatoes.
• For a vegan option : Use puree with almond milk and vegan cheese.
• Ideal Mealprep : stuffed potatoes can be frozen and bake directly when needed.

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Oven stuffed potato recipe: 4 fillings

Yields: 4 portions.

Preparation time: 45 minutes.

Ingredients for easy baked potato recipes

• 1 kilo of papines or 4 big potatoes
• Salt and pepper to taste
• Nutmeg
• Milk (optional for puree)
• Oil: necessary quantity

For spinach stuffed potatoes

• 1/2 tied spinach
• 2 bacon fetas
• 1/2 chopped onion
• 100 g of fresh cheese

For choclo stuffed potatoes

• 1 cup of choclo broken down
• ½ chopped onion
• 100 g of fresh cheese
• 50 g of roquefort cheese

For chicken stuffed potatoes

• ½ chicken breast
• ½ cup of green onion (the green part)
• 1 tablespoon of cream cheese

For potatoes stuffed with meat

• ½ chopped onion
• ½ chopped belling
• 1 chopped garlic clove
• 250 g of minced meat
• 1 perita tomato cut into cubes
• ¼ glass of white wine

How to make potatoes in the baked step by step

1. Wash potatoes or papines well. Prick and cook at maximum power in the microwave in 2 or 3 batches of 4 minutes; or cook in the oven until they are golden but still firm. Remove and let cool.
2. When the potatoes are warm, cut a piece of the upper part as if it were a lid (a little less than half, with the horizontal potato).
3. With a spoon scratch and empty the potato until it is hollowed out.
4. Place the potato meat in a separate container and crush until it is a puree. Condicate with salt, pepper and nutmeg. If necessary, add a splash of milk to taste.

For spinach

1. Cut the bacon into strips and put the fire into a pan without oil.
2. Add the chopped onion and then spinach .
3. Save everything until the bacon is brown , and mix a little of the potato puree.
4. Fill the potatoes or papines and place on top of fresh cheese.

Polls stuffed with corn

1. Put a pan with butter on fire. Save an onion and once cooked, incorporate the corn.
2. Then add a tablespoon of puree and integrate.
3. We take out of the heat and with a spoon, fill the potatoes or papines by placing a square of cheese in the center and then a piece of Roquefort cheese.

For potatoes stuffed with chicken

1. Save the chicken in a pan with a little or no oil. Once you are cooked, add the green onion and season to taste.
2. When the onion is cooked, remove the pan from the heat and, while still hot, add a teaspoon of cream cheese, along with a portion of mashed and mix.
3. Fill the potatoes or papines with a spoon.

Popes stuffed with meat

1. In a pan, sauté the onion with garlic and bell on.
2. Once the ingredients are golden, incorporate the minced meat shining it with a wooden spoon until it is well undone.
3. When the meat is cooked, throw a jet of white wine and then the chopped tomato. Sauté until the meat is well cooked.
4. Remove from the heat and with a spoon, fill the remaining potatoes or papines.
5. Above the mixture, spread with a bit of the puree of potatoes.
6. Finally, bring to 180º all the potatoes or papines with their respective fillings to warm and gratin those that have cheese, about 15 minutes. VOILÁ! List the stuffed potatoes!