Boat potatoes baked with mushrooms and sauce. Potato boats with mushrooms

hearty dish. It takes a little longer to cook than just potatoes with mushrooms, but the presentation is more spectacular. Potatoes can be baked and cooked mushroom stuffing in advance, and before the guests arrive, just grate the cheese, chop the greens, stuff the boats and bake them for 10 minutes.

Prepare potatoes, mushrooms, onions, sour cream and some cheese.

Peel and brush potatoes vegetable oil.

Wrap potatoes in foil. Bake in the oven at 200°C for approximately 30 minutes. Take out the potatoes and let them cool down a bit.

Meanwhile, prepare the mushroom filling. Clean the mushrooms.

Finely chop. Finely chop the onion as well. Saute the onion, then add the mushrooms and sauté for 10 minutes. Salt. Stir.

Add sour cream, cover and simmer for another 10 minutes.

Remove foil from potatoes. Cut out the core, form the "boats".

Place the potato "boats" on a greased baking sheet. Place the minced mushrooms in the "boats".

Sprinkle grated cheese on top of each "boat".

Bake for 10 minutes in an oven preheated to 200 degrees.

Sprinkle with finely chopped parsley before serving.

Enjoy your meal!

Potato boats with mushrooms

One more thing delicious dish from potatoes! It would seem, how much more can be cooked from this ordinary vegetable ?! But no, the potato again and again gives us new amazing recipes. And in combination with mushrooms and cheese, potatoes are just something.

Ingredients:

• champignons - 200 gr;
• 1 medium onion;
• sunflower oil - 50 gr;
• olive oil - 50 gr;
• sour cream - 2 tablespoons;
• salt - a pinch;
• ground black pepper - a pinch;
• hard cheese - 150g;
• dill - a bunch;
• potatoes - 10 pieces.

Cooking Potato Boats

Boil the potatoes directly in the skin, put - let it cool.

Filling

Peel and finely chop the onion. Wash the mushrooms and also cut into small pieces. Mushrooms, along with onions, lightly fry on sunflower oil, add sour cream to them and stew a little.

Peel the potatoes boiled in their skins, cut each potato in half. At the half, scrape the middle a little, forming a “boat”, in which we will put the mushroom filling. For stability, you need to slightly cut off the bottom so that the boat stands.

We spread the prepared boats in a heat-resistant form. Sprinkle our potatoes on top with salt, pepper or add any other spices to taste. Add a few drops to the center of each boat olive oil. to make our potatoes more juicy.

Put the prepared mushroom filling in the center of each boat and sprinkle each potato boat separately with grated cheese mixed with dill.

The last step: put the mold with potato boats in the oven, preheating it to 180 degrees. After 20 minutes, the dish is ready. potato boats They smell very delicious and look delicious.

Video of cooking potato boats

Step by step preparation:

1. Wash potatoes thoroughly. No need to clean. Cut it in half to make 12 boats.
2. Bake these boats in microwave oven about 5 minutes. It is necessary that they become a little soft, semi-boiled.
3. Carefully remove the pulp from the boats with a teaspoon so as not to damage the walls of the vegetable.
4. Mash the potato pulp and fry with butter 2 minutes.
5. Finely chop the mushrooms and fry in a pan along with chopped onions. Season with salt and cook until all liquid has evaporated.
6. Twist the chicken fillet in a meat grinder and fry in a pan with spices.
7. mix fried potato pulp, mushrooms and minced meat. Season with salt to taste ground pepper and your favorite spices. Pour in the sauce and stir to make the filling juicy.
8. Mix butter with salt and garlic. Place a teaspoon of garlic oil in the bottom of the boat.
9. Add a slice of melted cheese on top.
10. Stuff potatoes with minced meat and sprinkle grated cheese on top.
11. Put the potato boats on a baking sheet and send them to bake in a heated oven to 180 ° C for 20 minutes.

Of course, potato boats with minced meat are not a dietary dish. However, it is so satisfying, fragrant and tasty that it is simply impossible to resist it. Diversify your diet and treat yourself and your family to such delicious food.

Ingredients:

• Potato - 1 pc.
• Minced meat - 500 g
• Heavy cream - 100 ml
• Vegetable oil - for greasing the pan
• Salt and ground pepper - to taste
• Dry herbs - a pinch

Step by step preparation:

1. Choose one size oval shaped potatoes. Wash it and cut it in half.
2. Remove the pulp with a knife or spoon to make boats.
3. Moisten each boat with cream or sour cream.
4. Twist the potato pulp in a meat grinder and mix with minced meat. Season with salt and pepper.
5. Fill potatoes with stuffing. When baking, the mass in size will decrease significantly, so you can safely lay a large slide of filling.
6. Grease a baking sheet with vegetable oil and send the dish to bake for 40 minutes at 180 ° C.

Delicious, satisfying and original potato boats will perfectly decorate the table, and will delight all eaters with their nutritional value. A particularly tasty dish comes out of young potatoes.

Ingredients:

• Potatoes - 6 pcs.
• Champignons - 300 g
• Onion - 1 pc.
• Ham - 200 g
• Hard cheese - 150 g
• Sour cream - 100 ml
• Salt - to taste
• Ground pepper - to taste

Step by step preparation:

1. Rinse potato tubers with a brush, put on a baking sheet and put in the oven at 250 ° C for 35-40 minutes.
2. Cool potatoes and peel.
3. Finely chop the mushrooms along with the onion, and fry them in vegetable oil until tender. Season with salt and pepper.
4. Finely chop the ham and add to the mushrooms. Roast lightly.
5. Cut potatoes in half into two pieces. Remove the center with a spoon.
6. Lubricate the potato boat with sour cream and fill with a filling with a slide.
7. Place the potato blanks on a greased baking sheet.
8. Sprinkle the boats with cheese.
9. Place the baking sheet in the oven and bake at 200°C until the cheese is melted, about 10 minutes.

Stuffed potatoes with chicken - a more dietary option. Such a meal will saturate you well, while not adding extra centimeters to your hips. In addition, the food will allow you to reduce the time for preparing a hearty dinner, because. it is quickly done, and it combines the main dish and side dish.

Ingredients:

• Potatoes - 6 pcs.
• chicken smoked breast- 200 g
• Vegetable oil - 5 g
• Sour cream - 100 ml
• Sweet bell pepper- 1 PC.
• Cheese - 200 g
• Dill - bunch
• Salt - to taste
• Ground pepper - to taste

Step by step preparation:

1. Wash potatoes and pat dry. Dip it in a bowl, drizzle with oil, sprinkle with salt and toss so that all the potatoes are covered with salted oil.
2. Line a baking sheet with foil and lay out the potatoes. Send it to a heated oven to 220 ° C for 50-60 minutes. After half an hour, turn it over so that it is evenly baked on all sides.
3. Cool the cooked potatoes.
4. Cut the chicken fillet into medium-sized cubes.
5. Wash the pepper, remove the core from the seeds and cut into cubes.
6. Fry the peppers in a preheated pan with vegetable oil for 3-4 minutes.
7. Add to pepper chicken fillet and continue cooking for another 3-4 minutes.
8. Cut the warm potatoes into 2 halves and scrape the center out of each.
9. Mix the potato pulp with cream, chopped dill, salt, pepper and remember well until mashed.
10. Connect mashed potatoes with chicken and pepper.
11. Add grated cheese to the filling.
12. Stuff each boat tightly with stuffing and place on a baking sheet.
13. Sprinkle more cheese on top and place on a baking sheet.
14. Send the dish to a preheated oven to 200 ° C for 15 minutes.

Chicken and mushroom julienne in potato boats. Delicious and juicy!

Required products:

Large potatoes - 5-6 pcs.

Chicken fillet - 1 pc. - 230-250g

Bulb onion - 1 onion - 60g

Butter - 50g

Champignons - 5-6 pieces - 130g

Salt

Ground black pepper

Hard cheese - 85g

Flour - 1 tbsp. a spoon

Cream - 15-20% - 200ml

Cooking

Boil potatoes in their skins for 15 minutes (almost until ready). Cool and clean. Grate hard cheese on a coarse grater.

Chicken fillet can be finely chopped, but it is more convenient to pass it through a meat grinder with a large grill. Onion cut into small cubes. Wash the mushrooms (or wipe with a damp cloth) and cut into small cubes.

Sauté the onion in hot oil. Add chicken. Fry over low heat, stirring for 7-10 minutes.

Add mushrooms. Simmer, stirring, until the liquid disappears (5-7 minutes). Salt and pepper.

Sprinkle with flour and mix. Pour in the cream, heat everything up. Add half grated cheese. Cook, stirring, until cheese is melted.

Cut the potatoes in half and use a knife and a teaspoon to remove the middle (make boats).

Fill the potato boats with the prepared stuffing. Lay on a baking sheet. Sprinkle the remaining grated cheese on top. Put the baking sheet in the oven preheated to 180 degrees for 25-30 minutes. Let the cheese brown on top.

Serve potato wedges with fresh vegetable salad.

Enjoy your meal!

Sometimes it seems to me that potatoes and mushrooms are just born for each other. And this appetizer is the best proof of that. Potato, stuffed with mushrooms and baked in the oven and as a dinner will fit, and for festive feast fit. Potato boats with fried mushrooms"in Malakhov's way" can be used as an unusual hot appetizer but they are delicious cold as well.
We will need:

10-12 small potatoes
400 g fresh mushrooms
1 large onion
a little mayonnaise
vegetable oil
salt

Potatoes are better to take an oblong shape, but you can also round. Try to keep the potatoes about the same size. Potatoes for boats should be thoroughly washed, boiled in their skins and cooled.

You can take any mushrooms for the filling - even champignons, even porcini, even butter with boletus mushrooms. The main thing is that they are edible and you like them. Secretly, the most delicious stuffing for stuffing potatoes, it is obtained from chanterelles or honey mushrooms.

We clean the mushrooms, wash them and cut them very finely. The smaller the better. We clean the onion and cut it finely in the same way. Fry the onion in vegetable oil until golden brown, put finely chopped mushrooms in the same pan, salt to taste and fry over medium heat, stirring until they also become slightly golden.

We remove the scalp from the cooled potatoes and carefully carve a small canoe from each potato with a knife. You will succeed - even if you are not a hereditary Indian. If the potatoes were round, not canoes would come out of them, but "cheesecakes", which is also good. Take out as much pulp from the potatoes as you can. Just do not overdo it so as not to make holes in the sides and bottom of the boats.

Each potato is lightly salted from the sides and inside, stuffed with mushrooms and onions and spread on a baking sheet greased with vegetable oil or a mold with sides.

On top of the filling, we load a drop or two of mayonnaise (or a pinch of grated cheese) into each boat - and our potato canoes are ready to swim in the oven, heated to 200 degrees.