12 interesting ways to bake potatoes to impress everyone you know

Want a wonderful dinner without getting stuck four hours in the kitchen? You can always make something brilliant with some potatoes. Some say that simply boiling, baking or frying them with butter and herbs is enough. Sure, it’s certainly tasty, but we decided to look deeper and discovered a far more delicious and mouth-watering variety of ways that you can cook potatoes.

There’s something to suit everyone’s taste here!

Baked potato stuffed with mushrooms and sour cream

Ingredients:

• 10-15 large potatoes
• 3-4 oz (100 g) dried mushrooms
• 1 onion
• 1/2 glass of mushroom soup
• 2 tablespoons of sour cream
• 1 tablespoon of flour

How to cook:

• Boil or bake some potatoes until they’re done, then remove the pulp inside until they resemble small ’boats’ with walls. Cut off and keep a hold of one part of each potato’s outer layer — you’ll need it later to ’cover’ the potatoes when they’re finished.
• Boil the mushrooms until cooked, strain off the water and then chop them up. Add them to a pan and fry together with the onion.
• Pour in 1 tablespoon of flour and stir, then pour in 1/2 glass of soup, allow it to simmer, and add the sour cream and salt. Stir, then heat up and fill the potato ’boats’ with this mixture.
• Place the stuffed potatoes on a baking tray, cover over the top of each with the piece of outer layer you cut off, and bake. Before baking you can pour over some sour cream and butter, and sprinkle with rusk flour according to taste.

Ingredients:

• 10-15 large potatoes
• 3-4 oz (~100 g) dried mushrooms
• 1 onion
• 1/2 glass of mushroom soup
• 2 tablespoons of rich cream
• 1 tablespoon of flour

How to cook:

1. Boil or bake potatoes until cooked, cut the tops and put them aside, remove crumbs to get halves.
2. Boil mushrooms until cooked, strain off and chop, then add to a pan to fried onion.
3. Pour 1 tablespoon of flour and stir, then pour in 1/2 glass of soup, simmer, add rich cream and salt. Stir, warm up and stuff the potato.
4. Lay out stuffed potato on a roasting tin, cover with tops and bake. Before baking you can pour potato with rich cream and butter oil and sprinkle with rusk flour.

Source: ovkuse

Baked potato with tomatoes and ricotta

Ingredients:

• 2 potatoes
• 2 glasses of cherry tomatoes (about 25-30)
• 1 teaspoon of 1 tablespoon of olive oil
• salt and pepper to taste
• 1 glass of ricotta (or any other cream cheese)

How to cook:

1. Preheat oven to 392°F (200°C). Oil the potatoes with olive oil, put on a baking sheet and bake until it is tender when piercing with a knife. It takes about an hour.
2. Take a sheet of foil and cover a pan, then lay out tomatoes. Sprinkle them with a tablespoon of olive oil and a teaspoon of coarse salt and black pepper.
3. 15 minutes until potatoes cooked, put a pan with tomatoes in an oven and leave it until they crack. li>
4. Make a couple of cuts on potatoes (lines or criss-cross). Put ricotta and roasted tomatoes on the top. You can also sprinkle it with fresh chopped green.

Source: buymeapie

Ingredients:

• 2 potatoes
• 2 glasses of cherry tomatoes (about 25-30)
• 1 teaspoon of olive oil
• salt and pepper to taste
• 1 glass of ricotta (or any other cream cheese)

How to cook:

• Preheat the oven to 392°F (200°C). Cover the potatoes with olive oil, place them on a baking sheet and bake until they turn tender (pierce with a knife to find out). This takes about an hour.
• Cover a pan with a sheet of baking foil, then lay the tomatoes out on it. Sprinkle them with a tablespoon of olive oil and a teaspoon of salt and black pepper.
• During the 15 minutes that the potatoes take to bake, place the tomatoes in the oven and leave them until they begin to split.
• Make a couple of cuts on the potatoes (either straight lines or criss-cross). Place the ricotta and roasted tomatoes on top. You can also sprinkle them with freshly chopped herbs.

Potatoes stuffed with mushrooms and ham

Ingredients:

• 8 potatoes
• 3,5 oz (100 g) fresh mushrooms
• 3,5 oz (100 g) ham
• chopped green
• boiled egg
• processed cheese

How to cook:

1. Wash potatoes and bake it in skins until doneness, cut in halves, remove the flesh with a spoon leaving a thin layer.
2. Mix the flesh with fried mushrooms and ham cut into sticks.
3. Salt and pepper a filling, add chopped green and crumbed boiled yolk.
4. Lay out a filling in potato halves, sprinkle with cheese and oil; bake in preheated oven until golden brown.

Source: ovkuse

Ingredients:

• 8 potatoes
• 3,5 oz (100 g) fresh mushrooms
• 3,5 oz (100 g) ham
• chopped green
• A boiled egg
• processed cheese

How to cook:

• Wash the potatoes and bake them in their skins until they’re done. Cut each one in half, remove the pulp with a spoon, leaving only a thin layer still attached to the skin.
• Mix the pulp together with fried mushrooms and slices of ham.
• Add salt and pepper, then chopped herbs and crumbed yolk from the boiled egg.
• Put the filling in each potato half, sprinkle with cheese and oil, and bake in a preheated oven until they turn golden brown.

Potatoes stuffed with smoked fish

Ingredients:

• 8 potatoes
• 17 oz (500 g) hot smoked fish fillets
• 1-2 onions
• 1 egg
• 2 tablespoons of rich cream
• 1 tablespoon of butter

How to cook:

1. Boil potatoes until half-finished, cut tops to get halves.
2. Remove the flesh and mince with onion and fish. Add a raw egg, stir and beat a bit.
3. Stuff potatoes with filling, lay out on an oiled roasting tin, cover with rich cream and bake for 3-5 minutes on the max power in a microwave oven.

Source: ovkuse

Ingredients:

• 8 potatoes
• 17 oz (500 g) hot smoked fish fillets
• 1-2 onions
• 1 egg
• 2 tablespoons of sour cream
• 1 tablespoon of butter

How to cook:

• Boil the potatoes until they’re half done, cut off the tops to get ’boats’.
• Remove the pulp and mix it together with the onion and fish. Add a raw egg, stir and beat it.
• Stuff the potato boats with the filling, place them on a greased baking tray, cover with sour cream and bake for 3-5 minutes on max power in the microwave.

Stuffed potato skins

Ingredients:

• 6 potatoes
• 11 oz (330 g) lean minced beef
• 1 finely chopped medium onion
• 3 chopped garlic cloves
• 3/4 glasses of corn
• 3/4 glasses of black beans
• 1 large chopped tomato with seeds removed
• 2 tablespoons of coarsely chopped cilantro
• 1 teaspoon of chili powder
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cumin
• salt and pepper to taste
• olive oil
• 3/4 glasses of grated cheese

For filling:

1. Mix red pepper, paprika and cumin in a little bowl.
2. Medium heat 2 teaspoons in a pan, then fry meat. Drain excessive liquid if necessary.
3. Add onion and garlic to minced meat. Prepare until onion is translucent.
4. Add tomatoes and stew for 1-2 minutes. Add beans and corn, spices and chopped cilantro. Stir, salt and pepper, then stew for another 5-7 minutes and put aside.

For potato skins:

1. Preheat an oven to 392°F (200°C). Cover a roasting tin with an oiled baking sheet. Wash and dry potatoes, then pierce it with a fork and spread oil on. Lay out on a roasting tin and bake for 50 minutes until it’s soft and crispy.
2. Cool it for a few minutes. After that cut it in halves lengthwise and remove almost all pulp with a spoon or fork. Oil the inside of skins.
3. Turn potato inside out, put in an oven and bake for 10 minutes. Turn again and bake for another 5-7 minutes until skins’ edges are a bit fried.
4. Finally, take the skins out of the oven and stuff with a filling. Sprinkle grated cheese on them and put in the oven again. Wait until the cheese melts. Sprinkle stuffed potatoes with chopped cilantro before serving.

Source: buymeapie

Ingredients:

• 6 potatoes
• 11 oz (330 g) lean minced beef
• 1 finely chopped medium onion
• 3 chopped garlic cloves
• 3/4 glasses of corn
• 3/4 glasses of black beans
• 1 large chopped tomato with the seeds removed
• 2 tablespoons of coarsely chopped cilantro
• 1 teaspoon of chili powder
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cumin
• salt and pepper to taste
• olive oil
• 3/4 glasses of grated cheese

For the filling:

• Mix the red pepper, paprika and cumin in a small bowl.
• Medium heat 2 teaspoons of oil in a pan, then fry the meat. Drain the excessive liquid if necessary.
• Add the onion and garlic to the minced meat. Cook until the onion becomes translucent.
• Add the tomatoes and stew for 1-2 minutes. Add the beans and corn, spices and chopped cilantro. Stir, add the salt and pepper, then stew for another 5-7 minutes and set to one side.

For the potato skins:

• Preheat the oven to 392°F (200°C). Cover a baking tray with some tin foil, grease it. Wash and dry the potatoes, then pierce them with a fork and spread with oil. Place them on the baking tray and bake for 50 minutes until it’s soft and crispy.
• Allow to cool for a few minutes. Then cut the potatoes into halves lengthwise and remove almost all pulp with a spoon or fork. Sprinkle oil on the inside of the skins.
• Turn the potatoes inside out, put them in the oven and bake for 10 minutes. Turn them ’outside in’ again and bake for another 5-7 minutes until the edges of the skins are a bit fried.
• Finally, take the skins out of the oven and add the filling. Sprinkle grated cheese on them and put them in the oven again. Wait until the cheese melts. Sprinkle the stuffed potatoes with chopped cilantro before serving.

Cheese-covered baked potato with broccoli

Ingredients:

• 4 potatoes
• 15 oz (420 g) cannellini beans (a can of beans)
• 3/4 glasses of water
• 1/2 to 1 glass of cheese
• 1/2 teaspoon of salt
• 1 bunch of broccoli
• 4 garlic cloves
• 1 tablespoon of olive oil
• 1 pinch of red pepper

How to cook:

1. Preheat an oven to 392°F (200°C). Pierce potatoes with a fork evenly, put in an oven and bake for 45-50 minutes.
2. Meanwhile, divide broccoli into curds and mince, then take a garlic clove and press it. Heat 1 tablespoon of olive oil and garlic on a pan; in 30 seconds, add a pinch of red pepper and broccoli. Stew curds for 5-7 minutes until they’re tender.
3. Open a can of beans, drain liquid and wash. Blend beans, 3/4 glass of water, 1/2 glass of cheese and 1/2 teaspoon of salt. You may add spices or more water to make a sauce more liquid.
4. When potatoes are baked, remove carefully most of the pulp. Stuff potatoes with bean filling, put broccoli curds on top and cover with cheese blend. Put potatoes in an oven for a couple minutes until cheese melts. Serve warm.

Source: buymeapie

Ingredients:

• 4 potatoes
• 15 oz (420 g) white beans
• 3/4 glasses of water
• 1/2 to 1 glass of cheese
• 1/2 teaspoon of salt
• 1 bunch of broccoli
• 4 garlic cloves
• 1 tablespoon of olive oil
• A pinch of red pepper

How to cook:

• Preheat the oven to 392°F (200°C). Pierce the potatoes with a fork evenly, place in the oven and bake for 45-50 minutes.
• Meanwhile, divide the broccoli into pieces and put them through the meat grinder, then take a garlic clove and crush it. Heat 1 tablespoon of olive oil and garlic in a pan; in 30 seconds, add a pinch of red pepper and broccoli. Stew for 5-7 minutes until tender.
• Open the can of beans, drain out the liquid and wash them. Mix together the beans, 3/4 glass of water, 1/2 glass of cheese and 1/2 teaspoon of salt in a food processor. You may add spices or more water to make the sauce less viscous.
• When the potatoes are baked, carefully remove most of the pulp from them. Stuff the potatoes with the bean filling, place the broccoli on top and cover with the blended cheese. Put the potatoes in the oven for a couple minutes until the cheese melts. Serve warm.

Italian stuffed potato

Ingredients:

• 8 large potatoes
• 7 oz (200 g) zucchini
• 5 oz (150 g) soft cheese
• 3 oz (100 g) canned, dried tomatoes
• 1 bay leaf
• 3 tablespoons of olive oil
• 1 tablespoon of oregano
• 1 teaspoon of cumin, pepper and salt

How to cook:

1. Boil potatoes in salted water with bay leaf and cumin.
2. Dice tomatoes and cheese, cut zucchini into strips, scald and wash with cold water.
3. Mix cheese, zucchini, tomatoes and oregano, pepper and add 2 tablespoons of olive oil.
4. Cut off one third of potato tops, scoop out the pulp to make potato halves.
5. Stuff the halves, lay them out on an oiled baking tin. Bake in the oven preheated to 392°F (200°C) for 10 minutes.

Source: ovkuse

Ingredients:

• 8 large potatoes
• 7 oz (200 g) zucchini
• 5 oz (150 g) soft cheese
• 3 oz (100 g) canned and dried tomatoes
• 1 bay leaf
• 3 tablespoons of olive oil
• 1 tablespoon of oregano
• 1 teaspoon of cumin, pepper and salt

How to cook:

• Boil the potatoes in salted water with the bay leaf and cumin.
• Dice the tomatoes and cheese, cut the zucchini into strips, scald and wash with cold water.
• Mix the cheese, zucchini, tomatoes and oregano and pepper and add 2 tablespoons of olive oil.
• Cut off one third of the top of each, scoop out the pulp to make potato ’boats’.
• Fill the boats, and place them on a greased baking tray. Bake in the oven preheated to 392°F (200°C) for 10 minutes.

Baked potatoes with caramelized onions and mushrooms

Ingredients:

• 4 large baked potatoes
• 2 tablespoons of olive oil
• 1 medium-sized onion
• 1 garlic clove
• 16 oz (450 g) mushrooms
• 9 oz (250 ml) red wine
• 3 oz (90 ml) balsamic vinegar
• 1/8 teaspoon of sugar
• 3/4 teaspoon of corn flour
• 2 teaspoons of chopped parsley
• salt and pepper to taste
• finely chopped green onions

How to cook:

1. Cut mushroom caps into thick slices about 6 mm. Cut onions into half rings.
2. Mix red wine, balsamic vinegar, sugar and corn flour. Use a whisk to stir it all and put aside.
3. Heat the olive oil in a large frying pan or skillet over medium heat. Add the onions. Spread the onion in a frying pan and continue to saute, stirring from time to time, for about 15-20 minutes.
4. Press garlic and add to the pan. Add mushrooms and fry them until soft and golden brown.
5. Pour red wine and vinegar. Boil everything on high heat, then reduce it to medium and boil until thick. Add parsley; pepper and salt to taste.
6. Stuff potatoes with mushrooms, decorate with green onions and cheese.

Source: buymeapie

Ingredients:

• 4 large baked potatoes
• 2 tablespoons of olive oil
• 1 medium-sized onion
• 1 garlic clove
• 16 oz (450 g) mushrooms
• 9 oz (250 ml) red wine
• 3 oz (90 ml) balsamic vinegar
• 1/8 teaspoon of sugar
• 3/4 teaspoon of corn flour
• 2 teaspoons of chopped parsley
• salt and pepper to taste
• finely chopped spring onion

How to cook:

• Cut the mushroom caps into thick slices of about 6 mm. Chop the onions into half rings.
• Mix the red wine, balsamic vinegar, sugar and corn flour together. Use a whisk to stir it all, then put to one side.
• Heat the olive oil in a large frying pan or skillet over a medium heat. Add the onions. Spread the onion in a frying pan and continue to sauté, stirring from time to time, for about 15-20 minutes.
• Press the garlic and add to the pan. Add the mushrooms and fry them until they turn soft and golden brown.
• Pour in the red wine and vinegar. Boil everything on a high heat, then reduce it to medium and boil until it turns thick. Add the parsley; add pepper and salt according to taste.
• Stuff the potatoes with the mushrooms; decorate with spring onion and cheese.

Eggs baked in potato skins

Ingredients:

• 4 baked potatoes
• 4 tablespoons of butter
• 4 medium-sized eggs
• green onions, sausage, cheese
• salt, pepper to taste

How to cook:

1. Cut off the tops of baked potatoes, scoop out some pulp. Lay out in each potato 1 tablespoon of butter. Salt and pepper.
2. Then break an egg to each potato and put some sausage on top or anything you want (onion, green, cheese). Sprinkle with favorite spices.
3. Bake in the oven preheated to 394°F (190°C) for about 20-25 minutes or until eggs are done.

Source: buymeapie

Ingredients:

• 4 baked potatoes
• 4 tablespoons of butter
• 4 medium-sized eggs
• spring onion
• sausage
• cheese
• salt and pepper according to taste

How to cook:

• Cut off the tops of the baked potatoes and scoop out some of the pulp. Place 1 tablespoon of butter in each potato. Add salt and pepper.
• Break an egg into each potato and place some sausage on top (or alternatively, add onion, herbs, cheese). Sprinkle with your favorite spices.
• Bake in the oven preheated to 394°F (190°C) for about 20-25 minutes or until the eggs are done.

Spicy potato with beans

Ingredients:

• 4 baked potatoes
• 1 teaspoon of olive oil
• 1 teaspoon of chili powder
• 3 oz (100 g) fresh green chopped chili
• 1 jar of dried black beans
• 3/4 glass of water
• rich cream
• 1 diced avocado
• fresh cilantro leafs

How to cook:

1. Heat olive oil on a frying pan, add chili powder and wait about 1 minute for aroma to appear.
2. Add chili, beans and stew until it thickens a bit.
3. Then spread it on baked potatoes, sprinkle with cheese, avocado, cilantro and pour rich cream.

Source: buymeapie

Ingredients:

• 4 baked potatoes
• 1 teaspoon of olive oil
• 1 teaspoon of chili powder
• 3 oz (100 g) fresh green chopped chili
• 1 jar of dried black beans
• 3/4 glass of water
• sour cream
• 1 diced avocado
• fresh cilantro leafs

How to cook:

• Heat the olive oil in a frying pan, add the chili powder and wait about 1 minute until you start to detect the aroma.
• Add the chili and beans and stew until it thickens a bit.
• Spread the mixture onto the baked potatoes; sprinkle with cheese, avocado, cilantro and pour on some sour cream.

Baked potatoes with sea salt and arugula

Ingredients:

• 2 large potatoes
• sea salt
• butter or olive oil
• 2 big palms of arugula
• 1 tablespoon of champaign or vinegar
• 1 teaspoon of mustard
• a yolk
• 3 oz (100 ml) olive oil
• 2 tablespoons of grated Parmesan
• 2 teaspoons of fresh lemon juice

How to cook:

1. Preheat an oven to 392°F (200°С). Wash potato with brush, dry, pierce with a fork and sprinkle with sea salt. Bake until cooked, it can take an hour or less, depending on potato size.
2. While potato is baking, make a sauce. Whisk vinegar, mustard, yolk and olive oil with a pinch of salt. Add cheese, then lemon juice. Taste, and if it’s good — put aside.
3. Cut each potato crosswise and, holding the ends, slightly breed apart to form some space for filling. Add some butter or olive oil in the middle of each potato, then sauce and salt. Mix arugula with sauce and place in potato.

Source: buymeapie

Ingredients:

• 2 large potatoes
• sea salt
• butter or olive oil
• 2 big palms of arugula
• 1 tablespoon of champagne or vinegar
• 1 teaspoon of mustard
• 1 egg yolk
• 3 oz (100 ml) olive oil
• 2 tablespoons of grated Parmesan
• 2 teaspoons of fresh lemon juice

How to cook:

• Preheat the oven to 392°F (200°С). Wash the potato with a brush, dry them and pierce with a fork, then sprinkle with sea salt. Bake until cooked — this can take an hour or less, depending on the size of the potatoes.
• While each potato is baking in the oven, make the sauce. First whisk the vinegar, mustard, yolk and olive oil together with a pinch of salt. Add the cheese, then lemon juice. Taste it, and if it’s good, leave to one side.
• Cut each potato crosswise and, holding the ends, slightly pull apart to create some space for the filling. Add some butter or olive oil to the centre of each potato, then add the sauce and salt. Mix the arugula with the sauce and place in each potato.

Pizza baked in potatoes

Ingredients:

• 3 large potatoes
• Ketchup
• 2 glasses of cheese
• salami slices

How to cook:

• Bake the potatoes in the microwave for 12-15 minutes. Make a cut lengthwise and create a little cavity in the middle of each one.
• Add a bit of salt and pour in some ketchup. Sprinkle a good deal of cheese over the top, followed by some salami slices.
• Place the potatoes on a baking tray and put them in the oven preheated to 392°F (200°C) for 15 minutes, or until cheese melts and bakes. Take them out, leave to cool, and then serve.

Ingredients:

• 3 large potatoes
• favorite ketchup
• 2 glasses of cheese
• salami slices

How to cook:

1. Bake potato in a microwave oven for 12-15 minutes. Make a cut lengthwise and a little scoop in the middle.
2. Salt a bit and pour some ketchup. Sprinkle a good deal of cheese and put salami slices on top.
3. Then lay potato out on a baking tin and put in an oven preheated to 392°F (200°C) for 15 minutes or until cheese melts and bakes. Take out, leave to cool and serve.

Source: buymeapie