Recipe Ideas For Stuffed Potatoes

Stuffed potatoes are a classic that can always be prepared in new and different ways. Let yourself be surprised!

Our recipes for stuffed potatoes can be prepared cold or warm and are therefore ideal for every occasion. Smaller potatoes are suitable as appetizers, large potatoes are the main meal. Enjoy the meal!

Stuffed potatoes for buffet and main meal

Stuffed potatoes are also suitable as finger food for cold plates on buffets if you choose the right size. Large, plump specimens of potatoes are nutritious enough to make a full meal for lunch or dinner.

Some filled potatoes are also great as an accompaniment to meat and vegetable dishes and also look great on warm buffets because they look appealing.

There are many varieties of stuffed potatoes, of which we would like to introduce you to a few recipes with and without meat. Let yourself be surprised how versatile stuffed potatoes can be!

Important: always use waxy potatoes! Mealy potatoes disintegrate and crumble. Raw potatoes break easily if you’re careless when scooping them out, so handle them carefully. If you have a former for butter balls, this is great for hollowing out. A flexible kitchen knife works too, but be careful!

Potatoes stuffed with minced meat

This dish is a main dish in itself. It fills you up and is a hearty variant to combine the classic meat and potatoes in a new way. For 4 people you need:

• 800g potatoes (medium-sized)
• 500g minced meat
• 100g bacon cubes or bacon slices
• 1 egg
• an onion
• 1 stale roll or breadcrumbs
• ½ bunch of parsley
• 1 teaspoon mustard
• Pepper salt
• 250ml vegetable stock

Peel the potatoes, cut them in half and carefully hollow out each half of the potato. Then mix the minced meat, egg, diced onion, bread, parsley, mustard, pepper and salt into a mixture and fill the hollowed-out potatoes with it.

Then place the bacon cubes or bacon slices in a roaster and heat them until the fat comes out. Then place the filled potatoes in the leaking fat and fry everything together until a nice crust is formed.

Take the bacon cubes or bacon slices out again and pour the vegetable stock over them.

Put the lid on and cook in the oven preheated to 180 ° C for about 40 minutes. Remove the lid 5 minutes before the end of the cooking time and pour the bacon or bacon over the potatoes before serving. Enojy your meal!

Potatoes filled with Gorgonzola

If you don’t like the bitter taste of Gorgonzola, you can also use milder types of blue cheese, for example Bavaria Blue. These potatoes are a great accompaniment to meat and vegetables.

You need as a side dish for 4 people:

• 4 large potatoes
• 200g cream cheese
• 100g Gorgonzola
• ½ onion
• 2 egg yolks
• 1 tbsp chives rolls

Cook the potatoes with the skin through and let them cool a little so that you can process them better. In the meantime, crumble the gorgonzola and stir it with the cream cheese, chives, egg yolks and the finely diced onion to a creamy mixture.

Halve the potatoes lengthways and carefully hollow them out. Spread the filling and bake the filled potatoes in the oven preheated to 180 ° C for about 20 minutes until a nice cheese crust has formed.

Stuffed potatoes with a lid

With this recipe variant, the potatoes are closed again after filling. Prepare kitchen twine so you can tie the potatoes to cook. For 4 people you need:

• 8 large potatoes
• 250g mushrooms
• 1 onion
• 2 tbsp parsley
• an egg
• Breadcrumbs
• Pepper salt
• oil
• 500ml vegetable stock
• 1 cup of sour cream

Chop the mushrooms and onions and fry them in a little butter or oil until the onions are lightly browned. Then mix in the parsley and season with salt and pepper. Let the mass cool down a little. In the meantime, you can prepare the potatoes:

Cut off the top third of the potatoes like a lid and hollow out the bottom. Then stir the egg and enough breadcrumbs into the slightly cooled vegetable mixture so that the filling is not too runny. Fill the potatoes with it, put the potato lids on and tie the potatoes with kitchen twine.

Then heat some oil in a roasting pan and fry the potatoes all around until crispy. Then pour the vegetable stock on top and place the roaster with the lid closed in the oven preheated to 180 ° C. Let simmer for about 35 minutes.

Then take the potatoes out of the stock and stir a sauce with the sour cream by scraping open the roast in the stock and possibly mashing everything up until frothy. Serve the sauce with the potatoes. Good Appetite!