Table of contents:
- Oven baked potatoes: delicious recipes with different additives and sauces
- A little about potatoes: what it is and what it is eaten with
- Baked Potato Recipes
- Sauces that can be added to baked potatoes
- Photo gallery: how to beautifully serve baked potatoes on the table
- Reviews about baking potatoes in the oven
Video: Oven Baked Potatoes: Recipes With Photos
Oven baked potatoes: delicious recipes with different additives and sauces
Delicious, aromatic, crumbly potatoes in the heat of the heat - what could be tastier? Both on weekdays and on holidays, potatoes are a frequent guest at our table for breakfast, lunch and dinner. Cuisines of all nations of the world know many dishes from this root vegetable. And we are very fond of baked potatoes from a fire and the memories of summer evenings that it causes. Meanwhile, you can bake potatoes at home, and not just bake, but in very different ways.
1 A little about potatoes: what they are and what they are eaten with
- 1.1 Product advantages and disadvantages
- 1.2 Calorie and Nutrient Content Table
2 Recipes for cooking baked potatoes
2.1 Potatoes with herbs and spices
2.1.1 Video recipe for potatoes with spices from the oven
2.2 Accordion potatoes with bacon or bacon
2.2.1 Video: Oven-baked accordion potatoes with bacon
- 2.3 Potatoes baked with mushrooms and cheese
- 2.4 Video: another way to bake potatoes with mushrooms
2.5 Potatoes with zucchini with oven sauce
2.5.1 Video: how to bake potatoes with zucchini in the oven
- 2.6 Potatoes with chicken
3 Sauces that can be added to baked potatoes
3.1 Country-style sour cream and garlic sauce
3.1.1 Video: sour cream and garlic sauce
- 3.2 Cheese sauce
3.3 Savory sauce
3.3.1 Video: Potato Pickles Sauce
- 3.4 Tomato hot sauce for baking potatoes
- 4 Photo gallery: how to beautifully serve baked potatoes on the table
- 5 Reviews about baking potatoes in the oven
A little about potatoes: what it is and what it is eaten with
Now Russian cuisine can no longer be imagined without potato dishes, this product has become so firmly in our life. But tasty and healthy root crops became widespread in our latitudes relatively recently, less than 300 years ago. The homeland of the potato is South America, from where the plant was brought to Europe in the 16th century, during the Great Geographical Discoveries. For a long time, potatoes were used to decorate houses and did not even know about its edibility. Only later did people realize which part of the bush is suitable for food, and then potato dishes remained available only for the rich population.
Potatoes were brought to Russia by Peter I. The innovator Tsar immediately decided to start cultivating crops to provide all segments of the population with a product. Knowing the mentality of our people, he even went for a trick. When the king saw that ordinary people were reluctant to start growing potatoes, either from laziness, or from distrust of a free product, he ordered to spread a rumor that all plantings with a plant were guarded, and that those who violate the ban with the purpose of theft would face prison …
Then people realized that the product was really good and it was worth trying it. Theft was not without, but the cunning achieved its goal: potatoes were grown in almost every family.
Nowadays, many varieties of potatoes have been bred 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 a rarity, but now we know many varieties that are resistant to any negative factors.
Potatoes contain a lot of nutrients and trace elements. For example, for 100 g of fresh unpeeled tubers there are:
- 14.2 g starch;
- 1.8 g dietary fiber;
- 0.08mg thiamine (B1);
- 0.03mg riboflavin (B2);
- 1.1 mg niacin (B3);
- 0.24 mg pyridoxine (B6);
- 16.5 μg 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.
Due to their taste and ease of preparation, potatoes have become the basis for the preparation of many dishes in the cuisines of almost all nations 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 meet 25-40% of the daily requirement for substances such as trypophan, leucine, lysine and isoleucine. In addition, the product is successfully used for dietary purposes, since it is well absorbed (more than 90% of the protein contained in 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 of storage, use and preparation of the product. If they are not observed, you can harm not only the figure, but also the body. The high carbohydrate and starch content makes eating too much potatoes worse for 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 amount in a 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 - the peel contains alkaloids. Their concentration depends on the variety, but it increases with greening of tubers and their germination in dark rooms, reaching a level that is dangerous to humans. These substances are not destroyed during 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 render the product toxic, mutagenic and carcinogenic. This condition is typical for fried potatoes, chips and French fries, which are cooked at temperatures above 120 ° C and low moisture content.
Therefore, it is worth remembering the old wisdom that measure is important in everything. Any product can be beneficial if consumed in moderation and correctly, and become harmful if you overdo it.
Calorie and Nutrient Content Table
|Cooking method||Energy value, kcal||Water, g||Proteins, g||Fat, g||Carbohydrates, g|
|Boiled in uniform||76||79.8||18.5||0.1||2.1|
|Baked (until crusty)||99||73.3||22.9||0.1||2.5|
Baked Potato Recipes
It would seem that baked potatoes are the simplest dish that does not require much time and any special skills from you. But it turns out that there are many ways to bake, and each of them is interesting in its own way.
Potatoes with herbs and spices
This simple recipe focuses on fresh and dried herbs, which will give the potatoes a spicy aroma and rich flavor. You can buy ready-made condiments in the store (for example, Provencal or Italian herbs), but it is better if you prepare them yourself.
You will need:
- 1 kg of potatoes;
- 50 ml olive oil;
- 1-2 tbsp. l. dried herbs (thyme, parsley, rosemary, oregano in equal parts);
- 1-2 tbsp. l. fresh herbs (rosemary, green onions, thyme, parsley in equal parts);
- 3-6 cloves of garlic;
salt, pepper - to taste.
Herbs and spices to your taste will make the potatoes aromatic and tasty
You can add other herbs that you like. If you have young potatoes, you do not need to peel them.
Turn the oven to 200 ° C. While it is heating, wash and peel the potatoes. It needs to be cut into small pieces, transferred to boiling water and cooked for 10 minutes.
Wash 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 come to readiness in the oven.
Potatoes should be boiled until half cooked
Transfer the potatoes to a bowl of spices and herbs, stir so that each piece is greased with oil.
Combine potatoes with cooked butter and herbs mixture
Line a baking sheet with oiled parchment. Lay 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 slices and re-place in the oven for another 15 minutes.
In the middle of the baking process, turn the potato slices
Gently transfer the finished potatoes to the prepared dish. It will be very tasty if you sprinkle it with melted butter and sprinkle with finely chopped fresh herbs.
A little more fresh herbs, a piece of butter - and the guests will lick their fingers!
I'll add a little advice on my own: try baking potatoes according to this recipe using foil. Lay one sheet on the bottom of the baking sheet, and with the second cover the potato pieces, and wrap the edges tightly. During cooking, the air under the foil will warm up faster and moisture will soften the tubers. If you want the potatoes not to become crumbly, reduce the cooking time to 15–20 minutes. And, of course, you don't need to take out the baking sheet in the middle of cooking to turn the potatoes.
Video recipe for potatoes with spices from the oven
Accordion potatoes with bacon or bacon
The peculiarity of this dish is the beautiful shape of the potato tubers. They need to be cut across into thin slices, without finishing until the end. Before cooking, practice making such cuts, otherwise you can not only spoil the appearance of the dish, but also get boiled potatoes instead of baked ones.
Take these products:
- 10 medium to large potatoes;
- 300-350 g of bacon;
- 250 g of 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 veins of meat.
Prepare all food. It is better to take an oblong potato with a light skin. Wash each tuber thoroughly, especially if the potatoes are not young. You do not need to cut the peel: thanks to it, the tubers will not lose their shape.
For cooking accordion potatoes, it is better to take elongated tubers with white or yellow skin.
Cut the bacon (100–150 g) into small cubes.
Cut a piece of bacon into smaller pieces
The remaining bacon should be cut into thin slices. Their width should be 1.5 cm.
Sliced bacon for potatoes
Cut the hard cheese into the same slices.
It's the same with hard cheese
Now you need to make cuts in the tubers. Use a sharp knife. To make it easier for you, place sushi sticks or pencils under the sides of the tuber, which will limit the knife's travel. A tablespoon will also work.
Chop the tubers gently by placing them on sushi sticks
Rinse the cut tubers thoroughly again, pat dry with napkins. Rub with olive oil (you can do this with a silicone brush) and sprinkle with salt. Insert the bacon slices into the cuts one through one.
It's time to prepare the potatoes for baking by greasing them with oil and spices and adding slices of bacon
Line a baking sheet or baking dish with foil. Place potatoes on top of it.
Potatoes are ready to bake
Place the baking sheet in an oven preheated to 200 ° C for 40-60 minutes.
Bake the accordion potatoes for about an hour
Bacon, which was finely chopped at the beginning of cooking, must 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 let cool for 10 minutes. Then place the slices of cheese in the cuts.
Remember to add the cheese just before the potatoes are cooked
Return the baking sheet 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 are a great addition to accordion potatoes
You can cook accordion potatoes in foil. To do this, it is enough to wrap each prepared tuber with bacon tightly in a sheet of foil so that there are no gaps. If you add a clove of garlic to each potato, the dish will turn out to be very aromatic. After 30-40 minutes, remove the baking sheet from the oven, let the potatoes cool slightly, gently unfold the foil (be careful, it is very hot). Place the pieces of cheese in the incisions and, without wrapping, return to the oven. After 5-10 minutes, the dish will be completely ready.
Try making accordion potatoes by wrapping each tuber in foil
Video: oven-baked accordion potatoes with bacon
Baked potatoes with mushrooms and cheese
This Swiss recipe is simple enough, although it will take you a little longer than the previous ones. Just the case when you have to pre-fry the potatoes, but do not miss the moment of the necessary readiness. And we will also bake potatoes in a baking dish so that the dish not only turns out delicious, but also looks beautiful. It's not for nothing that they call him "Diplomat" in his homeland. It is advisable that the shape is round: as for me, it is more convenient to put food into such, and the finished dish turns out to be more effective.
So, you will need:
- 500 g potatoes;
- 60 g butter;
- 75 g of hard cheese;
- 100 g fresh champignons;
Seasonings: salt, ground pepper, dry basil - to taste.
Potatoes and mushrooms are one of the most popular and beloved tandems in Russian cuisine.
If there are no mushrooms at hand, you can get by with any other mushrooms. For my taste, chanterelles are perfect, oyster mushrooms or white ones are also good, and russula, boletus or aspen mushrooms will not spoil the taste of baked potatoes at all.
By the way, about forest mushrooms. Unlike champignons, they cannot be cut into slices. But this is not necessary: just chop them up to your liking. If you like to feel the mushrooms in your mouth, make larger pieces. Or you can even grind them in puree.
Peel the potatoes, wash the mushrooms and let them dry. You can wipe them gently with a napkin. Cut the potato tubers into slices, place in a hot skillet with melted butter and cook until half cooked. The mugs should brown on the outside, but remain moist on the inside. Season potatoes with salt and basil.
Potatoes should be fried until half cooked
Cut the mushrooms into slices and grate the cheese on a coarse grater.
Grate the cheese and chop the mushrooms
Take a baking dish, lay its bottom and sides with potato circles in one layer so that they overlap, completely covering the surface.
Arrange the potato slices neatly over 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 a mold. Press lightly from above to make the mass leaner. Place in the oven at 180 ° C for 25-30 minutes.
Potatoes with mushrooms and cheese are ready to be sent to the oven
Serve the finished dish directly in the baking dish. An excellent addition to baked potatoes with mushrooms will 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 is to gently flip the dish onto an appropriately sized plate lined with fresh lettuce leaves. Top with chopped vegetables and sprinkle with herbs.
… or put on a plate and garnish with vegetables
You can cook this dish on a baking sheet wrapped in foil. But here you need to take into account some of the nuances. Firstly, most likely the baking sheet will be larger in volume than the baking dish, so you will need to increase the amount of food used accordingly. If you are not sure if you can do it right, practice this recipe to understand exactly how many ingredients you 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 and mix. But these questions 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 in such conditions a crust does not form on the products. As a result, potatoes with mushrooms will be stewed rather than baked.But this does not in the least affect the taste and aroma.
Video: another way to bake potatoes with mushrooms
Potatoes with zucchini with oven sauce
Well, how can we do without the opportunity to use our favorite zucchini in a dish? Especially in summer, when these vegetables are ripening. There are many ways to cook zucchini, and since it goes well with potatoes, we simply have to bake them together in the oven. To do this, take:
- 5-6 large potatoes;
- 1-2 young medium-sized squash;
- 1 onion onion;
- 1-2 tomatoes;
- 50–70 g of hard cheese;
- 1-2 tbsp. l. vegetable oil
- Seasonings and spices (you can take ready-made seasoning for potatoes).
You also need to make 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 do not need to add salt, and you need to be careful with the spices.
Peel raw potatoes, rinse them thoroughly, and cut into slices about 5 mm thick. Place in a row on a greased baking sheet. Sprinkle with seasoning on top.
Potato mugs should be thin
Cut the onion into circles, disassemble it into rings and put a layer of potatoes on top. 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 proceed to the zucchini. Since they are baked much faster than raw potatoes, the thickness of the circles should be 8-10 mm, otherwise they will become "sour". Spread the zucchini on the next layer and do not forget about the seasoning. Set the baking sheet aside for a while.
Zucchini should be cut slightly thicker than potatoes
While the potatoes, onions and zucchini are squeezing out the juice, let's start the sauce. Mix until smooth the sour cream, cream and spices of your choice. Squeeze the garlic with a press or grate on a fine grater.
Sauce for potatoes with zucchini does not hurt the rich spice
Pour the prepared sauce over the contents of the baking sheet.
The sauce must penetrate between all layers of food
Cut the tomatoes into thin slices and place them over 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 stack the tomatoes too close together.
Place a baking sheet in an oven preheated to 200 ° C and bake the food for 40 minutes. it may take longer if the zucchini is ripe or the layers of ingredients are thicker than necessary.
Roast the zucchini potatoes for 40 minutes or longer
Grate the cheese on a fine grater and put it in the refrigerator. It will cool, freeze and become brittle, so it will be easier for you to sprinkle it on the dish.
Chilled cheese becomes crumbly, easier to sprinkle on the dish
When 40 minutes have passed from the moment of sending the potatoes with zucchini to the oven, take out the baking sheet (the layer of tomatoes should be baked) and sprinkle the contents with cheese. Return to oven and bake for about 15 minutes, until golden brown.
Dried tomatoes and a golden cheese crust are a sign that the dish is ready.
Ready-made potatoes with zucchini can be eaten as an independent dish or offered as a side dish.
Video: how to bake potatoes with zucchini in the oven
Potatoes with chicken
Chicken meat is delicious and healthy, no matter how you cook it. And if baked with potatoes in the oven, you will lick 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 tomato paste or ketchup;
- 1 tsp salt;
- 1 tsp curry spices;
- 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 liking, depending on how much you like spicy food. Also, if you use ketchup instead of tomato paste, keep in mind that it can be spicy or spicy on its own. In this case, some seasonings can be dispensed with.
- Make a sauce with tomato, mayonnaise, curry, pressed garlic, salt and pepper. Lubricate the chicken outside and inside with a good layer and refrigerate for 1–1.5 hours to marinate.
Cut the small potatoes in half. They should be uncleaned but thoroughly washed. At the cuts, make criss-cross cuts up to 1 cm deep. Place the chicken on a greased baking sheet, place the potatoes around it.
Be sure to marinate the chicken to make the meat tender and spicy.
Place the baking sheet with chicken and potatoes in an oven preheated to 200 ° C. It will take 45 minutes to an hour to cook, depending on the size of the chicken or chicken carcass.
Watch the cooking time so that the chicken does not dry out
You can serve the dish on the table by shifting the whole chicken onto a plate or disassembling it, but be sure to put baked potatoes around it.
Serving baked potatoes with chicken on the table is a pleasure!
By the way, you can bake chicken with potatoes in a culinary sleeve or foil. I always do this because it is 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 peel the tubers. In addition, they are soft, but even tastier this way. Simply lay the chicken belly up, tuck a few potatoes inside, leave the rest around and tie the sleeve tightly or wrap the foil. You can do without vegetable oil, and at the end you will get, in addition to chicken and potatoes, a rich tasty 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 taste and aroma, but also become indispensable for a beautiful presentation on the table.
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 also special ones for potato dishes. But if you love to cook, then you will surely want to use our recipes and create something original.
Country style sour cream and garlic sauce
The recipe for such a sauce is very simple, but it is imperative to thoroughly mix the products so that the mass becomes homogeneous.
You will need:
- 200 g of fresh sour cream;
- ½ bunch of fresh dill;
- 2 pinches of salt;
- 1-2 cloves of garlic;
- 1 pinch of ground red pepper.
You can add some green parsley if you like. Please note that sour cream should be thick. If you can't find just 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.
Take a small plate, put the sour cream in it. Add very finely chopped dill and mix thoroughly with a fork.
Finely chopped dill will make the dish flavorful
- Peel the garlic, squeeze out with a press or grate. The number of cloves can be adjusted according to your preference. Season with red pepper.
Stir again until smooth and pour into a gravy boat. Refrigerate for 30-40 minutes to let the garlic and dill flavor the sour cream. After that, you can serve the sauce on the table.
Before serving the sauce to the potatoes, let it rest for half an hour in the refrigerator.
Video: sour cream and garlic sauce
This sauce is used for French fries at McDonald's. It is ideal for baked potatoes. But remember that it is very high in calories.
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 of milk;
- 40 g flour;
- 120 g of 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 to keep the food fresh.
- Melt the sliced butter. Pour flour into it gradually, stirring with a whisk. Pour cold milk in a thin stream, stirring constantly.
- Add salt and spices, cook for 10 minutes over low heat, stirring the mass all the time with a whisk. Then remove the bay leaf and mustard from the mixture.
- Grate the cheese, after allowing it to warm up to room temperature. Add lemon juice, transfer to sauce and mix.
- Place the sauce bowl on low heat again and stir until the cheese is completely melted.
Serve the sauce when cool.
The peculiarity of this sauce is the use of pickled cucumbers, which add a pleasant sourness.
- 250 g sour cream or yogurt;
- 400 g of cottage cheese;
- 2 cloves of garlic;
- 2 large pickled cucumbers;
fresh herbs, salt, pepper - to taste.
Try to find cask cucumbers for the sauce: the more sour they are, the more interesting the taste will be.
Better to use barrel cucumbers.
The preparation is very simple: you need to put all the food in a blender and stir.
Video: sauce with pickles for potatoes
Tomato hot sauce for baking potatoes
The recipe for this potato sauce comes from Spanish cuisine, famous for its spicy dishes. You will need:
- 100 ml of white wine;
- 5 tbsp. l olive oil;
- 3 cloves of garlic;
- 2 tbsp. l. tomato paste;
- 400 g of canned tomatoes;
- 2 tsp Tabasco sauce;
- 1 tsp ground paprika;
- 1 onion onion;
- 1 tsp salt;
- 1 tsp Sahara.
Try not to deviate from the recipe or substitute foods.
Spicy tomato sauce will give the baked potatoes extra flavor 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 stir-fry for another 2 minutes.
- Pour white wine into a saucepan and simmer over high heat until the liquid is half evaporated. Add tomato paste, stir well.
- Grind canned tomatoes, add them to a container with the future sauce along with salt, sugar, Tabasco and paprika. Stir, simmer and simmer for 20-30 minutes. If you want the sauce to be smooth, puree it in a blender.
- Pour over the baked potatoes with the prepared tomato sauce 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 - a great lunch for the whole family
Potato wedges, beautifully laid in a baking dish, will look spectacular in finished form
A cup with your favorite sauce will well complement a dish with potatoes
Red fish goes well with baked potatoes
Arrange the potatoes in nice serving bowls and add more herbs
Place the potato slices nicely in the baking dish before baking
A simple but effective way to serve baked potatoes - in a roaster or similar dish, in a rustic way
Reviews about baking potatoes in the oven
We hope our recipes will take their rightful place in your kitchen. As you can see, cooking baked potatoes in the oven is not only easy, but also very interesting. And there are so many ways that you can delight your family and guests both on weekdays and on holidays. Even in fasting, thanks to potatoes, your table will not be empty. Tell us in the comments your favorite recipes and methods for baking potatoes in the oven. Bon Appetit!
Popular by topic
Tips for preparing hot drinks. necessary products, the sequence of preparation of mulled wine, chocolate, coffee and tea with the addition of spices
Detailed recipes for pies with apples. Tips and tricks for making dough and filling
Practical recommendations for creating a decorative reservoir in the garden. Necessary materials and tools, stage-by-stage performance of work
Recipes for making jelly from frozen berries: cherries, sea buckthorn, strawberries, cranberries and others. Detailed descriptions, selection of ingredients
How to use ash correctly as fertilizer for the garden and vegetable garden. Ash types, its effect on different types of soil