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Potato baskets with meat and cheese

Author
Cookinero 20 Jan 2023
19010
Potato baskets with meat and cheese

Excellent baskets of potatoes with meat and cheese.

How to cook Potato baskets with meat and cheese

Step 1

Potato baskets with meat and cheese

Peel potatoes. Grate on a coarse grater. Squeeze potatoes.

Step 2

Potato baskets with meat and cheese

Add an egg, grated cheese to the grated potatoes (leave some of the cheese aside).

Step 3

Potato baskets with meat and cheese

Cut the meat. Peel and cut the onion.

Step 4

Potato baskets with meat and cheese

Heat vegetable oil, add onion, fry for 2 minutes, then add chopped meat and bring to readiness. Add tomato ketchup to the meat, mix. The meat filling is ready.

Step 5

Potato baskets with meat and cheese

Grease muffin molds with vegetable oil, lay out the potato mass, forming "nests".

Step 6

Potato baskets with meat and cheese

Put the fried meat in the recesses, sprinkle with grated cheese on top.

Step 7

Potato baskets with meat and cheese

Cook in an oven preheated to 220 degrees for 30-35 minutes. Serve hot.

Potato baskets with meat and cheese - FAQ About Ingredients, Baking Time and Storage

Yes! Sweet potatoes work well and add a slightly sweeter flavor. Just note they may soften faster, so reduce baking time by 5-10 minutes.
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best crispiness.
Replace the meat with sautéed mushrooms, lentils, or plant-based ground meat. Keep the rest of the steps the same for a delicious veggie version.
Yes! Freeze unbaked or baked baskets in a single layer, then transfer to a freezer bag for up to 2 months. Thaw before reheating in the oven.
Cheddar, mozzarella, or Gouda melt well, but feel free to experiment with your favorite cheese for different flavors.
Absolutely! Cook at 375°F for 15-20 minutes, checking occasionally. Spray baskets lightly with oil for extra crispiness.
Try a fresh green salad, roasted veggies, or a dollop of sour cream for a balanced meal.
Swap potatoes for grated cauliflower (squeezed dry) and use almond flour as a binder. Reduce baking time by 5-10 minutes.

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