7 stuffed potato recipes to make at home for less

Ah, the potato! Perfect in every way: fried, roasted, au gratin or even boiled. But if you want something to rock for lunch, these stuffed potato recipes they are the perfect bet. After all, everything tastes better with an ingredient that has no mistakes.

The stuffed potato is so delicious that it is served in restaurants at steep prices. Therefore, home preparation can be a cheaper alternative. Another plus is that you choose all the details of your meal! Yes, the filling in this delicacy can be to your unique taste.

Today the Guide in the kitchen teaches you 7 stuffed potato recipes that make your mouth water and make your mouth water. Choose your favorite and prepare it right away for lunch!

Potatoes stuffed with crazy meat

Weather: 1h10

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 large potatoes
• Salt and oil to taste
• 1 cup (tea) of Catupiry®
• Grated Parmesan for dusting
• Straw potato for dusting

Filling

• 4 tablespoons of olive oil
• 2 crushed garlic cloves
• 1 chopped onion
• 1/2 yellow pepper chopped
• 400 g of cooked and minced beef
• 1 chopped tomato
• 1 tablespoon of tomato paste
• 100 g of chopped green olives
• Salt and chopped parsley to taste

Method of preparation:

1. Cut the potatoes in half lengthwise and make shallow cuts in the flesh.
2. Sprinkle with salt and drizzle with olive oil
3. Place in a mold, side by side, cover with aluminum foil and bake in a preheated medium oven for 35 minutes or until slightly soft.
4. Remove from the oven and leave to cool
5. Remove part of the pulp with a spoon, forming boats.
6. For the filling, heat a frying pan with olive oil over medium heat and saute the garlic, onion and bell pepper until golden brown
7. Add the meat, tomatoes, extract, olives, salt and green odor and sauté for a few more minutes.
8. Stuff the potato boats with this filling, put a little Catupiry® on each one, sprinkle with Parmesan and then put back in the oven for another 10 minutes or until golden brown.
9. Sprinkle the straw potato and serve after.

stuffed supreme potato

Weather: 1 hour

Performance: 6 portions

Difficulty: easy

Ingredients:

• 6 large peeled potatoes
• 2 large grated onions
• 2 cups of grated mozzarella
• 1 cup chives (chopped)
• 2 cups of milk (tea)
• 1 cup cottage cheese
• salt to taste
• margarine for greasing
• Grated Parmesan for dusting

Filling

• 2 sliced ​​Calabrian sausages

Method of preparation:

1. Grate the already washed, peeled and raw potatoes
2. In a bowl mix the potato, onion, mozzarella and chives
3. Meanwhile, separately, mix the milk, curd, salt and add the potato mixture
4. Grease a refractory with margarine and pour half of the mixture
5. For the filling, distribute the sausage slices and cover with the rest of the potato mixture.
6. Sprinkle with Parmesan and bake in a preheated medium oven for 30 minutes.
7. Serve immediately.

pressure stuffed potatoes

Weather: 25min (+5min rest)

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 large potatoes
• 1 cup of water (tea)

stuffed with 4 cheeses

• 1 cup mozzarella (tea)
• 2 tablespoons of grated provolone
• 1 tablespoon of minced gorgonzola
• 1/2 cup (tea) of Catupiry® curd

chicken stuffing

• 2 cups chicken (cooked and shredded)
• 1 chopped seedless tomato
• 1/2 cup grated mozzarella
• 1 cup diced bacon (fried)
• Salt, black pepper and chopped parsley to taste

Method of preparation:

1. Wrap the potatoes in aluminum foil and place them in a pressure cooker with half the water.
2. Cover the pan, bring to low heat and simmer for 20 minutes, after starting the pressure.
3. Let the pressure release on its own, open the pan and carefully remove the potato.
4. Leave to cool, remove a lid from each potato and remove part of the pulp
5. Mix the fillings in a bowl, separately
6. Divide the filling between the 4 potatoes, 2 for each flavour
7. Line the bottom of the pressure cooker with aluminum foil, add the remaining water and arrange the stuffed potatoes
8. Cover the pan and bring to low heat and leave for 10 minutes, after starting the pressure.
9. Turn the power off, relieve the pressure, open the pan and carefully remove the potatoes.
10. Serve immediately.

grated stuffed potatoes

Weather: 1 hour

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 large potatoes washed and dried

Filling

• 2 tablespoons of sour cream
• 2 tablespoons of grated Parmesan
• 1 tablespoon of butter
• 2 tablespoons of grated mozzarella
• 2 tablespoons of minced salami
• Salt and black pepper to taste
• 1 tablespoon chopped parsley

Roof

• 1 lightly beaten egg
• 4 tablespoons of grated Parmesan

Method of preparation:

1. Wrap the potatoes, one by one, in aluminum foil.
2. Bake in a preheated medium oven for 20 minutes or until tender but not mushy.
3. Remove from the oven, unwrap, then cut them in half lengthwise.
4. With the help of a spoon, pierce the potatoes until they look like boats.
5. In a bowl, mix the potato pulp with the cream, Parmesan, butter, mozzarella, salami, salt, pepper and parsley
6. Put the stuffed potatoes in a refractory, brush with the beaten egg and then sprinkle with the Parmesan
7. Bake in a preheated medium oven for 10 minutes or until golden brown.
8. Serve immediately.

stuffed potato rosti

Weather: 1 hour

Performance: 2 portions

Difficulty: easy

Ingredients:

• 3 large potatoes in their skins
• 1 tablespoon of grated parmesan
• 1 tablespoon of olive oil
• Salt and black pepper to taste
• 1 tablespoon of butter

Filling

• 2 tablespoons of butter
• 1 onion in strips
• 1 piece of sliced ​​Calabrian sausage
• Salt and chopped parsley to taste
• 1 chopped seedless tomato
• 1 cup mozzarella (grated)

Method of preparation:

1. For the filling, heat a frying pan with the butter over medium heat and saute the onion and peppers until golden brown
2. Turn off the heat, add the tomato, mozzarella, salt, green perfume and mix
3. then book
4. Meanwhile, cook the whole potatoes in their skins in boiling salted water for 10 minutes or until al dente.
5. Drain it and then let it cool
6. Peel the potato and then pass it on the coarse grater
7. Toss with Parmesan and season with salt and pepper.
8. Heat a medium-thick skillet with the oil and butter over medium heat.
9. Pour half of the grated potato and level it by spreading it with a spoon.
10. Spread the reserved filling over the top, keeping 2cm from the edge.
11. Cover with the rest of the potato, mashing lightly
12. Fry for 5 minutes over low heat
13. Invert onto a plate and flip onto the skillet to brown the other side.
14. Transfer to a plate and serve immediately.

Microwave Stuffed Potatoes

Weather: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 large potatoes
• salt to taste
• 1 cup cottage cheese (tea)
• 2 tablespoons of grated Parmesan
• 1 tablespoon of minced sausage
• 150 g of sliced ​​bacon

Method of preparation:

1. Wash and dry the unpeeled potatoes
2. With a fork, make several holes and wrap each potato in baking paper.
3. Place in refractory and microwave on high power for 18 minutes.
4. Carefully remove the paper, wrap in aluminum foil and set aside
5. In a shallow refractory, line the bottom with absorbent paper and distribute the slices of guanciale, covering with another absorbent paper.
6. Microwave on high for 7 minutes
7. Then remove the paper and chop the bacon
8. In a small refractory, mix the ricotta, grated cheese and half the bacon
9. Return to the microwave for another 30 seconds
10. Add the sausage, mix and set aside
11. To assemble, uncover the top of the aluminum foil and, with a knife, cut the potato into a cross shape.
12. With your hands, make room in the core
13. Remove some of the potato from the centre, sprinkle with salt, fill with the prepared cream cheese and decorate with the reserved bacon.
14. Serve immediately.

Stuffed potatoes on the plate

Weather: 1 hour

Performance: 5 portions

Difficulty: easy

Ingredients:

• 5 sliced ​​potatoes
• Salt, black pepper and grated nutmeg to taste
• 2 tablespoons of butter
• 1 tablespoon of wheat flour
• 1 jar of cream (300 g)
• 1 milk jar (use empty cream jar to measure)
• 1/2 cup grated mozzarella
• 4 tablespoons of grated Parmesan
• 1 cup minced smoked chicken
• 200 g of diced bacon
• 1 cup of catupiry® type curd
• Grated Parmesan for dusting
• 1 cup French fries (for dusting)

Method of preparation:

1. In a saucepan over medium heat, cook the potato in boiling salted water for 3 minutes, then drain.
2. Melt the butter in a skillet over medium heat and sprinkle with the flour.
3. Fry for 2 minutes, stirring constantly.
4. Pour in the cream and milk, stirring until thickened.
5. Add the mozzarella, the Parmesan and mix until it melts
6. Season with salt, pepper and nutmeg
7. Coat the bottom of a medium refractory with the potato
8. Interspersed layers of gravy, chicken, bacon, Catupiry® and potatoes, finishing with gravy
9. Sprinkle with Parmesan and bake in a preheated medium oven for 30 minutes or until golden brown.
10. Serve sprinkled with candied potatoes and, if desired, accompanied by a salad.

+The best content in your email for free. Choose your favorite Terra newsletter. Click here!

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.