Baked potatoes are everyone's favorite dish, which is cooked on ordinary weekdays. But baked potatoes can easily turn into a festive delicacy if filled with an interesting and unexpected filling.
Ingredients:
Medium-sized peeled potatoes - 12 pcs.
For meat filler:
- Sour cream - 200 g;
- Smoked meat - 60 g;
- Horseradish - 20 g.
For shrimp filler:
- Mayonnaise - 150 g;
- Shrimp - 200 g;
- A bunch of dill.
For herring filler:
- Sour cream - 100 g;
- Herring - 200 g;
- Onions - 1 pc.
Preparation:
- Preheat the oven to 220 degrees. Rinse potatoes. Pierce the skins with a fork to prevent the potatoes from exploding during oven cooking. Place the potatoes on a baking sheet, place them on the bottom of the oven. Bake for 45-60 minutes, the duration depends on the size of the potatoes.
- Take out the cooked potatoes. With a knife, make deep cuts cross-to-cross and press down with your thumb and forefinger so that the potatoes open. Next, you should fill the potatoes with filler. You should get 4 potatoes with each filling option. Fillers can be prepared in advance, or after baking the potatoes.
- For the meat filler, take smoked meat and cut it into small pieces. Grate horseradish on a fine grater, you can use a ready-made mixture of table horseradish. Mix the meat with horseradish and sour cream. Place the resulting filler in the potato cavity.
- For the shrimp filler, boil the shrimp in salted water for 3-5 minutes. Cool, peel and chop finely. Set aside four peeled shrimps for garnish. Rinse the dill, dry it and chop finely. Leave a couple of dill sprigs for decoration. Mix chopped shrimp, dill and mayonnaise, stir. Fill the cavity in the potato with the mixture. Decorate the reconciliation with the remaining whole shrimp and dill sprigs.
- To prepare the herring filler, you need to take a slightly salted herring, peel it and cut it into cubes. Chop the onion finely. Put 1-2 tablespoons of sour cream in the potato groove, and on top of the cubes of herring. Sprinkle with chopped onions.
Serve hot potatoes; you can decorate the dish with chopped onion feathers and other herbs.
