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Stuffed Potatoes
Boiled, stewed, fried or mashed? When it comes to potato dishes, these are the first options that come to mind, but we know that in fact there are hundreds of times more! We will not list all these hundreds, otherwise there will not be enough time to cook potatoes with chicken mince stuffing under a cheese cap. By the way, about time: you will need only 40 minutes.
How to cook Stuffed Potatoes
Step 1
Combine the minced meat with the onion, season with pepper, stir and fill the potato halves with the mixture.
Step 2
Place the potatoes on a baking sheet, brush with vegetable oil and put in the oven for 25 minutes. Sprinkle the halves with grated cheese 5 minutes before they are ready.
Stuffed Potatoes - FAQ About Ingredients, Baking Time and Storage
Yes, ground turkey or chicken works well as a leaner alternative to beef. Just ensure it's fully cooked before serving.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
Absolutely! Replace the meat with sautéed mushrooms, lentils, or a mix of beans and vegetables for a hearty vegetarian option.
Freeze unbaked stuffed potatoes on a tray first, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding extra time.
Use zucchini or bell pepper halves instead of potatoes and reduce high-carb ingredients like onions for a lower-carb version.
Cheddar, mozzarella, or a mix of both melt beautifully. For extra flavor, try Parmesan or goat cheese.
Yes! Assemble them, cover, and refrigerate for up to 8 hours before baking. Add 5-10 minutes to the cooking time if chilled.
A crisp green salad, steamed vegetables, or garlic bread complement the richness of the dish.
Pre-bake the potato halves for 10 minutes before stuffing to firm them up and prevent sogginess.
Yes! Air-fry at 375°F (190°C) for 15-20 minutes until golden, checking occasionally for doneness.
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