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Stuffed potatoes
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Stuffed potatoes

60 min4 serv.20 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. I think every homemaker has her own way of making stuffed potatoes—some don't pre-boil them, but simply cut and remove the core, then fill the center with stuffing. My recipe is a bit more elaborate, but this way the potatoes will definitely not be undercooked. You can use any filling to your taste—canned food, sausages, vegetables, herbs, and cheese all work well. Serve the finished dish at the table.

Instructions

  1. 1

    Step 1

    Step 1

    1. Peel the onion and finely chop it. Finely dice the ham (I have several varieties), the same way as the onion.

  2. 2

    Step 2

    Step 2

    2. Place a frying pan over heat, add 1 tablespoon of butter. Sauté the chopped ham with onion, stirring.

  3. 3

    Step 3

    Step 3

    3. Meanwhile, I wash and finely chop the green onion, and grate the hard cheese on a fine grater.

  4. 4

    Step 4

    Step 4

    4. Transfer the contents of the skillet to a bowl, add green onions and hard cheese, salt, and season to taste with spices (I use a mixture of dried aromatic herbs).

  5. 5

    Step 5

    Step 5

    5. Mix thoroughly. The filling is ready!

  6. 6

    Step 6

    Step 6

    6. I wash and boil the potatoes, choosing ones of roughly the same size. I take out the potatoes, let them cool slightly, then peel off the skin. In one bowl, I crack the chicken eggs and mix them; in another bowl, I put flour.

  7. 7

    Step 7

    Step 7

    7. I cut each potato in half across, never lengthwise.

  8. 8

    Step 8

    Step 8

    8. Using a teaspoon (or coffee spoon), carefully remove the insides, trying not to damage the walls.

  9. 9

    Step 9

    Step 9

    9. You get forms like this; I salt the potatoes, and chop the removed insides.

  10. 10

    Step 10

    Step 10

    10. Mix the remaining potatoes with the filling.

  11. 11

    Step 11

    Step 11

    11. I stuff each half of the potato with the resulting mixture.

  12. 12

    Step 12

    Step 12

    12. Then I join both halves together, as if forming a whole potato.

  13. 13

    Step 13

    Step 13

    13. Each potato is first coated in flour, then dipped in egg, and again in flour, holding both halves together so the potato doesn't fall apart.

  14. 14

    Step 14

    Step 14

    14. Heat a skillet with 1 tablespoon of butter, place the stuffed potatoes in it, and fry on all sides until golden brown.

  15. 15

    Step 15

    Step 15

    15. Serve the dish hot (but it can also be served cold).