Options for preparing potatoes with mushrooms: only delicious recipes! Potato boats stuffed with mushrooms Potato boats baked with mushrooms and sauce.

Potato boats with mushrooms

And another delicious potato dish! It would seem, how much more can you cook from this ordinary vegetable?! But no, potatoes again and again give 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 g;
• olive oil – 50 g;
• sour cream – 2 tablespoons;
• salt - a pinch;
• ground black pepper - a pinch;
• hard cheese – 150g;
• dill - a bunch;
• potatoes - 10 pieces.

Preparing potato boats

Boil the potatoes directly in their skins, set them aside and let them cool.

Filling

Peel and finely chop the onion. Wash the champignons and also cut into small pieces. Lightly fry the mushrooms and onions in sunflower oil, add sour cream and simmer a little.

Peel the boiled potatoes and cut each potato in half. Scrape out the middle of the half a little, forming a “boat” into which we will put the mushroom filling. For stability, you need to slightly cut off the bottom so that the boat stands.

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

Place 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: place the pan with potato boats in the oven, preheating it to 180 degrees. After 20 minutes the dish is ready. Potato boats smell delicious and look delicious.

Video of making potato boats

Let's create a beautiful holiday dish. Making potato boats with mushrooms. Crumbly potatoes combined with mushrooms stewed in sour cream sauce under a cheese crust will amaze home and guests to the heart.

This delicious dish will sell out in no time. It's easy to prepare. The main thing is to stock up on mushrooms and patience. After all, you need to have a certain amount of skill so as not to spoil the boiled potato in the process of turning it into a boat for the filling.

Ingredients

• potatoes – 4 pcs.;
• mushrooms – 250 g;
• onion – 1 pc.;
• wheat flour – 1 tbsp. l;
• sour cream – 3 tbsp. l;
• hard cheese – 80 g;
• vegetable oil – 20 ml;
• butter – 30 g;
• salt, spices - to taste;
• greens - optional.

Preparation

Wash the potatoes, put them in a saucepan and fill them with cold water in their jackets. Cook until cooked after boiling for 30 25 minutes. The time depends on the size of the tubers. You need to pierce the potato with a knife; if this can be done easily, you can stop cooking.

We use frozen or fresh mushrooms. In the latter case, they need to be boiled.

Pour oil into a frying pan, add mushrooms and fry over low heat for 10 minutes, stirring.

Then add chopped onions, flour, sour cream, butter. Mix everything well. If it turns out thick, add water. Simmer for 10 minutes, stirring and adding 2 tablespoons of water if necessary. The onion should become soft. Then add salt and season with spices, mix and turn off the heat.

Once you are sure the potatoes are ready, remove them from the boiling water and cool.

Then we clean the tubers.

Cut each into two parts and carefully remove the center with a teaspoon or knife.

We fill each topped basket with mushrooms stewed in sour cream.

Sprinkle with grated cheese.

Bake in an oven preheated to 200 degrees for 15 minutes. If you don’t want to turn on the oven, you can simply put the boats in the microwave and wait until the cheese melts.

Serve the finished potato boats with mushrooms, garnished with hot greens.

Appetizing and very beautiful, such cute boats will decorate the festive table and fill everyday life with new meaning. Good food for those who love home cooking.

Step-by-step preparation:

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

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

Ingredients:

• Potatoes - 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. Select potatoes that are the same size and oval shaped. Wash it and cut it in half.
2. Using a knife or spoon, remove the pulp to form boats.
3. Moisten each boat with cream or sour cream.
4. Grind the potato pulp in a meat grinder and mix with the minced meat. Season with salt and pepper.
5. Fill the potatoes with the filling. When baking, the mass will decrease significantly in size, so you can safely add a large pile of filling.
6. Grease a baking sheet with vegetable oil and bake the dish for 40 minutes at 180°C.

Tasty, satisfying and original potato boats will perfectly decorate the table, and with their nutritional value they will delight all eaters. Young potatoes make a particularly tasty dish.

Ingredients:

• Potatoes - 6 pcs.
• Champignons - 300 g
• Onions - 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. Wash the potato tubers with a brush, place on a baking sheet and place in the oven at 250°C for 35-40 minutes.
2. Cool and peel the potatoes.
3. Finely chop the champignons 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. Fry lightly.
5. Cut the potatoes in half into two parts. Remove the center with a spoon.
6. Grease a potato boat with sour cream and fill it with heaping filling.
7. Place the potato blanks on a greased baking sheet.
8. Sprinkle the boats with cheese.
9. Place the pan in the oven and bake at 200°C until the cheese is melted, about 10 minutes.

Potatoes stuffed with chicken is a more dietary version of the dish. This dish will fill you up well, without adding extra centimeters to your hips. In addition, the dish will allow you to reduce the time for preparing a hearty dinner, because... it’s quick to make and combines a main dish and a side dish.

Ingredients:

• Potatoes - 6 pcs.
• Smoked chicken 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 and dry the potatoes. Place it in a bowl, pour over the oil, sprinkle with salt and stir until all the potatoes are coated with the salted butter.
2. Cover a baking sheet with foil and place the potatoes. Place it in a preheated oven at 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 finished potatoes.
4. Cut the chicken fillet into medium-sized cubes.
5. Wash the pepper, remove the core and seeds and cut into cubes.
6. Fry the peppers in a preheated frying pan with vegetable oil for 3-4 minutes.
7. Add the chicken fillet to the peppers and continue cooking for another 3-4 minutes.
8. Cut the warm potatoes into 2 halves and scrape out the middle from each.
9. Mix the potato pulp with cream, chopped dill, salt, pepper and puree well.
10. Combine mashed potatoes with chicken and peppers.
11. Add grated cheese to the filling.
12. Stuff each boat tightly with filling and place on a baking sheet.
13. Sprinkle more cheese on top and place on a baking sheet.
14. Place the dish in a preheated oven at 200°C for 15 minutes.

Boiled potatoes stuffed with mushroom julienne and baked with cheese in the oven! A tasty and original dish made from relatively inexpensive ingredients, which can even be prepared for a holiday table. Boiled potatoes can be stuffed in this way with a variety of fillings: ham and cheese, ready-fried minced meat, etc.

Adviсe:

• The potatoes for stuffing must be large, at least 200g, otherwise it is difficult to cut out the centers and there is little space left for the filling.
• It is especially easy to cut out cold, boiled potatoes that have already been in the refrigerator. It doesn't crumble and keeps its shape. So you can use potatoes cooked yesterday or a couple of days ago in this dish.
• To make the potato boat more golden brown, grease its outer walls with vegetable oil before baking.

Ingredients:

For 8 pcs:
• 4 large (200-250g each) boiled and cooled jacket potatoes

For the mushroom filling:

• 200g raw champignons
• 1 medium onion
• 2 tbsp. sour cream 20% fat
• 30g butter
• 100g hard cheese
• 0.5 tsp salt
• a couple of pinches of freshly ground black pepper
• refined oil for greasing the pan

Prepare the mushroom filling:
Peel the onion and chop finely.

Select several beautiful champignons and cut out 8 thin slices - they will be needed to decorate the stuffed potatoes.
Chop the remaining mushrooms.

Grate the cheese on a fine grater.
Divide into 2 equal parts.
One part will be added to the mushroom mince, and the second will be sprinkled on top of the potatoes.

Brown the onions in butter (about 7-10 minutes), stirring.

Add chopped mushrooms.
Fry with onions until the liquid evaporates (about 7-10 minutes).

Add 2 tbsp. sour cream, salt (0.5 tsp salt), pepper (a couple of pinches). Mix.

Fry the mushroom julienne, stirring, for another 2-3 minutes.
Remove from heat. Cool to room temperature.

Combine the cooled mushrooms with 1 part of the cheese.

Mix. Set aside.

Let's start with potatoes.
Turn on the oven at 200C.
Peel the boiled potatoes in their skins.
To make it look more beautiful and neater (without lumps and dark spots, as sometimes happens with jacket potatoes), you can peel it as if it were raw, removing the outer skin with a small layer of potatoes.

Cut the potatoes lengthwise into 2 halves.

Cut out the boats.
You can remove the middle in different ways.
I'll tell you my method: I cut them out the same way as cutting out the flesh of a mango.
Using a small knife, mark the thickness of the walls (about 1 cm around the perimeter), leaving the part inside that we want to cut out.

We outline and cut the mesh deep with a knife. We remember that the thickness of the wall at the bottom should also be about 1 cm, it is important not to cut through to the bottom.
A grid square is approximately 0.5x0.5 cm.
Using a teaspoon, scoop out the potato pulp.
We do not use potato pulp in the recipe. It can be used in another dish, for example by making potato pancakes or adding the pulp to soup.

Julienne of chicken and champignons in potato boats. Tasty and juicy!

Required Products:

Large potatoes - 5-6 pcs.

Chicken fillet - 1 pc. - 230-250g

Onions - 1 bulb - 60g

Butter - 50g

Champignons - 5-6 pcs. - 130g

Salt

Ground black pepper

Hard cheese - 85g

Flour - 1 tbsp. spoon

Cream - 15-20% - 200ml

Preparation

Boil the potatoes in their skins for 15 minutes (almost until done). Cool and peel. 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 grid. Cut the onion into small cubes. Wash the champignons (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 stir. Pour in the cream and heat everything through. Add half of the grated cheese. Cook, stirring, until cheese melts.

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 filling. Place on a baking sheet. Sprinkle remaining grated cheese on top. Place the baking sheet in an oven preheated to 180 degrees for 25-30 minutes. Let the cheese brown on top.

Serve potato boats with fresh vegetable salad.

Bon appetit!