Baked potatoes with cheese and minced meat
Cooking time:
55 minutes
Active time:
30 minutes
Complexity:
Average
Potato boats filled with stuffed veal with vegetables and beans and sprinkled with grated cheese are a delicious, satisfying dish that is so nice to serve both for everyday dinner and as a festive treat.
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Recipe "Baked potatoes with cheese and minced meat"
Ingredients for 4 servings
large potatoes
6 pcs.
minced veal
1 pack (360 g)
canned red beans
1 bank
olive oil for frying
30 ml
bell pepper
1 pc.
onions
1 pc.
diced tomatoes
400 g
cheddar cheese
150 g
table salt
10 g (2 tsp)
ground black pepper
2 g (1/3 tsp)
ground coriander
1 g (1/6 tsp)
cumin
1 g (1/6 tsp)
Casserole sleeve
Step 1/11
Wash the potatoes well, cut lengthways into halves. Salt. Fold the potatoes into the casserole sleeve and cook in the oven preheated to 180C for 10-15 minutes.
Step 2/11
Peel the onion and cut into feathers. Preheat the pan with the vegetable oil, arrange the onion and fry until golden brown for about 5-7 minutes, stirring occasionally.
Step 3/11
At the bell pepper, cut off the stalk, remove the seeds. Slice the flesh into thin strips. Add to the onions and cook everything together until golden brown for another 5-7 minutes.
Step 4/11
Grate the cheese on a fine grater.
Step 5/11
Put the minced meat in a frying pan with vegetables, mix.
Step 6/11
Add canned tomatoes, beans, spices and stir. Cook everything together for 20 minutes, evaporating excess liquid.
Step 7/11
Remove the middle of the baked potato halves with a spoon - you should get boats.
Step 8/11
Mix the potatoes taken out of the middle with the grated cheese. Optionally, you can mix it with minced meat, and sprinkle the stuffed boats on top with cheese.
Step 9/11
Fill potato boats with minced beans and vegetables.
Step 10/11
Top with the potatoes and cheese.
Step 11/11
Bake the boats in an oven preheated to 180C for 5-7 minutes until golden. Serve hot, sprinkled with chopped fresh herbs.
Ingredients for 4 servings
large potatoes
6 pcs.
minced veal
1 pack (360 g)
canned red beans
1 bank
olive oil for frying
30 ml
bell pepper
1 pc.
onions
1 pc.
diced tomatoes
400 g
cheddar cheese
150 g
table salt
10 g (2 tsp)
ground black pepper
2 g (1/3 tsp)
ground coriander
1 g (1/6 tsp)
cumin
1 g (1/6 tsp)
Casserole sleeve
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