Jacket potatoes baked in the oven in foil. Baked potatoes in foil in the oven. Potatoes with pork baked in foil

I am sure that experienced housewives know how to deliciously, quickly and correctly bake potatoes in the oven on a baking sheet. But there are still novice cooks, for whom I wrote this recipe. Dear housewives, let’s bake jacket potatoes in the oven together. Carefully study all the stages of preparing the recipe, also look at the step-by-step photos taken, and you will be guaranteed to get delicious jacket potatoes in the oven. Good luck!

Products:

• potatoes – 600 gr;
• coarse table salt – 1 tsp;
• vegetable oil – 30 ml.

To cook delicious jacket potatoes in the oven, you need to know some little secrets.

Since we will bake the potatoes whole, it is better to choose small or medium-sized tubers. If the potatoes are large, they may not be completely baked and will remain raw inside.

Also, try to ensure that the potatoes chosen for baking are the same size, then they will cook evenly.

How to bake jacket potatoes in the oven

Ready-made potatoes, baked in their jackets, are usually eaten without peeling, therefore, at the first stage of preparation, we need to wash the tubers with special care.

Pour cool water into a saucepan, pour our potatoes into it and carefully wash each tuber with your hands to remove any dirt.

Cleanly washed potatoes must be dried with a paper towel or linen napkin.

Carefully grease each potato tuber with vegetable oil. This is done so that during the baking process the potatoes turn out to have a golden brown crust, while the inside remains crumbly and juicy.

Then, sprinkle the potatoes with coarse table salt.

We will bake the potatoes on a baking sheet, which needs to be covered with foil and greased with vegetable oil.

Place the potatoes on a baking sheet at some distance from each other.

We will bake jacket potatoes in the oven for half an hour over medium heat.

If your potatoes are a little larger than mine in the photo, it may take a little longer for them to bake completely.

Baked potatoes in their jackets are checked for readiness simply by piercing them with a toothpick or a match. A toothpick fits easily into well-baked potatoes, but with great difficulty into raw potatoes.

This is how we got beautiful baked potatoes in the oven on a baking sheet.

If you bake potatoes correctly, the crust of each tuber will be golden brown and crispy, and inside it will be crumbly and juicy.

Potatoes baked in the oven can be served to consumers as an independent dish with fresh or pickled vegetables.

And yet, such baked potatoes can be a wonderful side dish for delicious or rosy.

The subtle aroma of a fire, in the dying ashes of which crumbly potato tubers are baked... Probably everyone has such memories from childhood. And there was nothing in the world tastier than potatoes baked in a fire in the village at my grandmother’s dacha, on a hike, or who knows where else. You can return to that happy time for a moment now by preparing baked potatoes at home in the oven.

Benefits of the dish

What else, besides pleasant nostalgic memories, is baked potatoes good for?

This vegetable contains a lot of useful substances and vitamins for the human body, but the trouble is that most of them are concentrated in a thin layer under the peel, which housewives mercilessly cut off during peeling. This does not happen during baking - that’s the first plus.

The second positive point is the low calorie content of baked potatoes. People on a diet are strongly recommended to exclude this vegetable from their diet, but moderate portions of second bread prepared in this way will not improve their figure, since the calorie content of the dish will not be high.

For people with gastrointestinal problems, baked potatoes will have a beneficial effect on their health. Its beneficial substances will coat the walls of the stomach and intestines, reducing acidity levels and preventing the development of gastritis and ulcers.

Easy cooking method

There are plenty of options for baking potatoes in the oven: whole, in halves, slices, with lard, with meat, with vegetables, with cheese, in semolina, “accordion”, in French, with all kinds of sauces and dressings. Each of the methods is interesting and has its admirers, but having mastered the simplest method of baking (classic recipe), each housewife will be able to repeat or create her own version of this dish.

Jacket potatoes baked in the oven should be prepared as follows:

1. Potato tubers need to be washed very thoroughly to remove dust, debris and dirt. You can't do this without a plastic brush. The washed potatoes must be thoroughly dried so that subsequently the moisture on their surface does not interfere with the oil;
2. Mix vegetable oil with chopped garlic, salt and seasoning. If you don’t have it, you can mix dry herbs and your favorite spices yourself. Rub the tubers well on all sides with the resulting mixture;
3. Place the prepared potatoes on a baking sheet and place in the oven, after covering with foil. So it should be baked at 190 degrees for the first half hour, then remove the foil and cook for another thirty minutes.

Baked jacket potatoes in the oven whole in foil

This recipe can also be considered basic, but it still differs from the previous one in that butter is used instead of vegetable oil (it adds a creamy taste to the dish) and each tuber is carefully wrapped in a “shirt” of food foil. This dish can be a side dish for meat, poultry or served separately.

Products used in the cooking process should be taken in the following proportions:

• 1000 g potato tubers;
• 150 g softened sweet cream butter;
• salt and spices to taste.

Depending on the size of the potatoes, baking will take from 40 to 80 minutes.

The calorie content of a vegetable in foil is 161.2 kcal/100 g.

Baking sequence:

Boiled potatoes in skins with garlic and cheese filling

Such baked potatoes can be served to dear guests, as its aroma and taste make the dish truly royal. And the garlic and cheese filling saturates it so much that it simply melts in your mouth.

For this version of royal potatoes you need to take:

• 1000 g of medium-sized potatoes;
• 90 g sour cream;
• 30 g butter;
• 10-16 g garlic;
• 70 g of hard cheese with a pronounced taste;
• spices (paprika, dried dill, mixture of peppers, ginger) and salt to taste.

All cooking processes will take approximately 2 hours.

This version of baked potato is quite nutritious - 272.4 kcal/100 g.

Step-by-step instructions for cooking in the oven:

1. Boil the washed potatoes in boiling water for 10 minutes until half cooked;
2. For the filling, mix sour cream, soft butter, chopped garlic, cheese shavings, salt and spices;
3. Cut the cooled potatoes crosswise, squeeze a little so that they open, and put a teaspoon of filling into the cavity formed;
4. Wrap the stuffed tubers in foil and bake in the oven at 180-200 degrees. Baking duration is 15-20 minutes.

Cooking tips

To prepare baked potatoes, it is better to choose tubers of those varieties that quickly soften during the cooking process; when baked, they will turn out temptingly crumbly. Potatoes with thin skin and an oblong shape are ideal for baking.

In order for the potato tubers to bake evenly, you need to select specimens of approximately the same weight or size. You can bake large potatoes together with small ones, but then you need to monitor the degree of readiness of each and, perhaps, smaller vegetables will have to be removed from the oven earlier so that they do not burn.

When choosing between sunflower and olive oil for this treat, you should opt for the latter option. With olive vegetable oil, the finished tubers will not only get a brighter crust, but also a pleasant, subtle aroma.

Also, for a more beautiful and brighter crust, sprinkle the potatoes with colored seasonings (paprika, coriander and others) before putting them in the oven. Greens (dried) are sprinkled at the very end of cooking.

To ensure that the finished baked jacket potato has a crispy crust, place it in a preheated oven, placing it on a baking sheet in one layer. It’s also a good idea to turn it over in the oven several times during the baking process.

A little trick will help you get salted potatoes right out of the oven - injections of saline solution. For one kilogram of the original product, you need to take 50 ml of drinking water and dissolve one or two teaspoons of salt in it. Then draw up the solution with a syringe and inject it into the tubers through several small punctures.

Another important point about the length of time tubers stay in the oven: young potatoes will be ready on average 7-10 minutes earlier than older fruits.

Ingredients:

potato

vegetable oil - to taste

ground black pepper - to taste

salt - to taste

fresh dill – 1 bunch

curry - to taste

cheese - to taste

butter - to taste

How to cook potatoes baked in foil:

1. Peel the potatoes, wash and dry them. Make several transverse shallow cuts on the tubers.
2. For dressing: mix vegetable oil with pepper, salt, finely chopped dill, and curry in a deep plate. Dip each potato into the mixture until it penetrates the cuts. Wrap them in foil (separately), place them on a baking sheet or in a baking dish and place them in an oven preheated to 200°C for 40 minutes.
3. To get a golden brown crust, unwrap the foil and leave the potatoes in the oven for a while longer.
4. If desired, you can add cheese and butter to the dish. To do this, take out the baking sheet, carefully unfold the potatoes and make a cross-shaped cut on each one so that it does not fall apart. Place some butter inside, sprinkle grated cheese on top and place in the oven. When the cheese has melted, the baking sheet can be removed.
5. in the oven, ready!

Jacket potatoes baked in foil

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Ingredients:

• thin-skinned new potatoes
• vegetable oil
• fresh rosemary

1. Wash the tubers with a stiff brush. Place them in a bowl, pour in vegetable oil, sprinkle with salt and pepper, stir and leave for a while.
2. Preheat the oven to 200°C. Wrap each potato in a piece of foil and place a sprig of rosemary inside.
3. Place the tubers on the oven rack and bake for 1 hour.
4. Cool the potatoes slightly, then remove from the foil and serve. If necessary, add salt and add a small amount of unrefined sunflower oil.
5. Jacket potatoes baked in foil are ready!

Stuffed potatoes baked in foil

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Ingredients:

• potato tubers – 6 pcs.;
• ham – 100 g;
• Parmesan cheese – 50 g;
• Cheddar cheese – 50 g;
• cream cheese – 50 g;
• egg – 1 pc.;
• thyme;
• rosemary;
• olive oil;
• salt, pepper - to taste.

How to cook stuffed potatoes baked in foil:

1. Peel the potatoes, cut them in half, place them in a baking dish, and place them in a hot oven. Cook for 50 minutes at 200°C, then cool the potatoes.
2. Make indentations in the tubers by scooping out the “pulp” with a spoon.Using a blender, mix the grated cheese and potato “pulp”. Then add a raw egg to the minced meat and mix again.
3. Stuff the potato halves, wrap each in a slice of ham and then in foil. Place them in an oven preheated to 180°C for 20 minutes.
4. Stuffed potatoes baked in foil are ready!

Potatoes with pork baked in foil

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potatoes – 400 g;

onion – 1 piece;

garlic – 3 cloves;

pork fillet – 600 g;

dry red wine – 80 ml;

olive oil;

salt, pepper - to taste

How to cook potatoes with pork baked in foil:

1. Place the foil on a baking sheet and spread it with vegetable oil.
2. Cut the pork into small pieces and place in the center of the sheet.
3. Peel the potatoes, wash and cut them into thin slices. Place them on the meat, salt and sprinkle with pepper and dried herbs. Add sliced ​​garlic and onion rings.
4. Wrap the edges of the foil and place the baking sheet in the oven, preheated to 180°C, for 1–1.5 hours.
5. Potatoes with pork baked in foil are ready!

Potatoes with mushrooms baked in foil

Ingredients:

• potato;
• frozen or fresh champignons;
• parsley dill;

How to cook potatoes with mushrooms baked in foil:

1. Cut the champignons into slices and lightly fry them in a frying pan.
2. Peel the potatoes and cut them crosswise into 5 cm slices.
3. Place the foil on a baking sheet, spread with vegetable oil, and place the potato slices in one layer. On each of them, place a piece of champignon and half an onion ring, and on them - potato slices in a second layer. Close the foil, place it on a baking sheet and place in the oven for 40 minutes.
4. Potatoes with mushrooms baked in foil are ready.
   

Potatoes with smoked lard, baked in foil

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Ingredients:

• potatoes - 10 tubers;
• smoked lard – 10 pieces;
• butter – 50 g;

How to cook potatoes with smoked lard, baked in foil:

1. Peel the tubers, wash, grease each with butter and salt.
2. Make slits in the potatoes and insert pieces of lard. Wrap each tuber in foil, place in a baking dish and cook in the oven for 1–1.5 hours.
3. Potatoes with smoked lard baked in foil are ready!

Wash the potatoes thoroughly (you can rub them with a brush). Prick each potato with a fork in several places, then grease with oil on all sides, rub with salt, pepper, seasonings and wrap in foil.

Send the jacket potatoes, wrapped in foil, into the oven preheated to 220 degrees and bake for about an hour (until tender). To check readiness, you can pierce the potato with a wooden skewer or toothpick (if it goes in easily, the potato is ready).

To prepare the sauce you need to: cut the herring fillet into small pieces.

Then finely chop the cucumbers.

Finely chop the onion.

Add garlic passed through a press and finely chopped herbs. Mix cucumbers, herring, onions, garlic, herbs and sour cream thoroughly. Remove the finished baked jacket potatoes from the foil and cut them crosswise. Pour over the prepared sauce. Serve immediately.

Baked potatoes with herring sauce are very tasty, be sure to try them!

Bon appetit!

Making baked potatoes is very simple - just put the tubers in a preheated oven and wait. But you can diversify a familiar dish with fillings, sauces or an original appearance; this will not take much time and effort. We have put together 5 of the best baking recipes, we advise you to try each of them.

Classic baked potato with golden crust

Traditional recipe, suitable for small and medium-sized tubers. Large potatoes may not bake properly inside.

Ingredients:

• potatoes - 1 kg (about the size of a chicken egg or less);
• vegetable oil – 2 tablespoons;
• salt - half a teaspoon.

1. Wash the tubers, peel them, and pat dry with a paper napkin to remove excess moisture.

2. Mix oil and salt in a deep bowl.

3. Dip each potato in salted oil on all sides.

4. Line a baking tray with baking paper and place the tubers so that they do not touch each other.

5. Bake in a preheated oven at 180°C for 30-35 minutes, until the baked potato can be easily pierced with a knife.

If you do not add oil, there will be no golden crust. You can do without baking paper, but then the vegetable oil will smoke, emitting a specific smell.

Baked jacket potato in foil

The fastest cooking method, requiring minimal effort. In fact, you won't need anything else except potatoes.

Ingredients:

• potatoes – 5-6 pieces;
• butter – 30-50 grams (optional).

1. Wash potatoes of the same size, pierce them with a fork 2-3 times in different places, and dry.

2. Wrap each tuber in food foil and place on a baking sheet.

3. Preheat the oven to 180°C, bake for 15-20 minutes until done.

4. Remove the baking sheet from the oven and remove the foil.

5. Brush the baked potatoes with butter. Serve the dish hot.

Potatoes baked in wedges

It looks beautiful, turns out soft and very tasty. The composition of the marinade for soaking the pieces can be changed at your discretion.

Ingredients:

• potatoes – 1 kg;
• vegetable oil – 3 tablespoons;
• salt, pepper, spices - to taste;
• garlic – 2-3 cloves.

1. Peel the washed potatoes and cut into slices (quarters or smaller). Make 1-2 punctures in each piece.

2. Place the slices in a clean plastic bag. Add vegetable oil, pepper, spices, salt and squeeze out the garlic. Close the bag, shake several times, leave for 10 minutes to soak.

3. Preheat the oven to 200°C, place the pieces on a baking sheet, bake until done. The smaller the slices, the faster they will be ready.

To obtain a golden brown crust at the end of cooking, increase the oven temperature by 5-10 degrees for a couple of minutes. The main thing is not to let the potatoes burn.

Baked potato with filling (cheese, bacon or lard)

The filling perfectly complements the taste of potatoes.

Ingredients:

• potatoes – 1 kg;
• filling (cheese, lard, bacon, minced meat) – 250-400 grams.

1. Boil the washed potatoes in their skins in salted water until tender.

2. Cut each tuber in half. Using a spoon, remove the pulp from the middle, making a hole of the desired size and depth, leaving the peel.

3. Place the filling in the holes: bacon, lard, minced meat, hard grated cheese, mushrooms, eggs, etc. Different fillings can be combined.

4. Bake the resulting pieces in an oven preheated to 180°C until a golden crust appears.

Accordion potatoes in the oven

Another recipe with filling. Looks beautiful and can be used as a hot side dish.

Ingredients:

• potatoes - 5 pieces;
• bacon (lard) – 150 grams;
• hard cheese – 150 grams;
• sour cream (mayonnaise) – 3 tablespoons;
• garlic – 1 clove;
• greens, salt, pepper - to taste.

1. Wash, peel and dry the potatoes.

2. Cut the bacon (lard) and half the cheese into slices 1-2 mm thick. Width - according to the size of the potato.

3. Make transverse cuts in each potato at a distance of 3-4 mm, but do not cut through the tubers, leaving 5-6 mm.

4. Place a piece of bacon and cheese in each cut. Top with pepper and salt.

5. Cover a baking sheet with foil and place accordion potatoes.

6. Preheat the oven to 200°C, bake the pieces for 40-45 minutes, until they are easily pierced with a fork.

7. While the potatoes are in the oven, grate the remaining cheese on a fine grater. In a separate bowl, mix squeezed garlic, sour cream (mayonnaise) and chopped herbs.

8. Remove the finished potatoes from the oven, pour the sauce over them and sprinkle with cheese. Place back in the oven for 3-4 minutes until the cheese is melted.

9. Serve the finished dish hot.