Potato baskets with meat and cheese

Cookinero 20 January 2023

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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