Big Potato or Kroshka-Potoshka in Russian

Big Potato or Kroshka-Potoshka in Russian

Category: Vegetable and fruit dishes

Kitchen: Russian

Ingredients
Large and very large potatoes
Butter
Dill and parsley
Hard cheese
Salt

Cooking method

• So you need to take a beautiful, even and large potato and wash it thoroughly. Then just put on a baking sheet in the oven and bake until tender without sprinkling or watering. I usually bake potatoes when I heat up the oven for baking bread, which is about 40 minutes.
• 
• I love this size, especially on the market I choose to always have a few of these "crumbs" in stock.
• 
• You see, 2 potatoes do not even fit on a baking sheet, and the baking sheet is standard, not narrow.
• After about 20-30 minutes, the potatoes can be turned over.
• 
• While the potatoes are baking, cook cheese, butter, herbs, salt, knife and fork.
• 
• Everything is to your taste, but it is better not to spare the butter and cheese, because it is very tasty then the cheese stretches in the potatoes and all this smells like butter and dill.
• After the potatoes are baked, you need to cut the hot potatoes in half (without cutting the bottom so that the skin remains intact) and cut the inside of the potato into squares (well, about how you cut a mango, but do not turn it out naturally).
• 
• Then salt and mix with a fork the inside of the potato (halves) with butter, practically in mashed potatoes and add herbs and cheese.
• 
• Then fold the potato and you can gobble it up on both cheeks, believe me it's very simple and very tasty.
• 
• You can cook such potatoes for future use and put them in the refrigerator, and just warm them up in the microwave before serving, the taste practically does not change, but of course, it’s tastier to eat right away, and try to resist.
• Also, this side dish can be festive, but then, of course, you need to take medium potatoes and work a little with a beautiful presentation, and most importantly, you can cook in advance and it is very convenient to take with you to picnics, for example.
• Well, that's it. Try it.

Great!
I'll do it for the weekend!
Thanks for the yummy-)

[Irina]

Irinahow delicious it looks! If not for late evening, I would have done it right now .. but after 19 I try not to eat. I will definitely bake it in AF tomorrow.

Bake girls, and if with a hot bread (for which the oven was warming up ...) you eat your mind and another herring, well, a glass of frost.

Thanks for the recipe)

Thanks for the recipe, I really liked it. Only I first steamed for about 15 minutes, and then baked. Prepares faster.

To your health! Bon Appetit.

Thank you very much for the recipe! Delight!
There is only one "but" - goodbye diet! Don't be limited to a piece!

[prona]

pronaDid you like Natasha? I am glad that you liked.

Sorry for the stupid question, but is there with the skin?
(just wondering how you do it, I would not use the skin, and if you peel, then half of the ease of eating is lost)

and cut the inside of the potato into squares (well, about how you cut a mango, but don't turn it out naturally)

girls, such a vivid example of globalization - kartocho like mango !!! delicious food !!! you can create the same delicious food without an oven (who has a gas stove) - the size of the potato does not matter (I started with a small young one, not peeled, only well washed - the remnants of the skin with curls), the frying pan is abundantly oiled, the potatoes - peeled in winter - fit tightly , I close it with a lid without a steam outlet, and over medium heat, the cooking time depends on the size and variety of potatoes - large = up to half an hour on each side, I turn each potato over and bring it to readiness, if I want to make it more crispy - at the end I increase the light == half-iron pan, the dome lid, also heavy, == such a mini-oven turns out, it turns out a lot of potatoes == the rest of its cutting = like Irina's kil = and even so, a little salted when ready, it is eaten quickly.

Sorry for the stupid question, but is there with the skin?
(just wondering how you do it, I would not use the skin, and if you peel, then half of the ease of eating is lost)

Whoever likes it, I eat with the skin, children without it, it is eaten simply, because there is practically mashed potatoes inside I am stretching cheese.

girls, such a vivid example of globalization - kartocho like mango !!! delicious food !!! you can create the same delicious food without an oven (who has a gas stove) - the size of the potato does not matter

No, in this case size matters ...

Why deoat peeled potatoes so that you don't eat the peel later? the peel in it is the most delicious!

Why deoat peeled potatoes so that you don't eat the peel later? the peel in it is the most delicious!

+1

I eat such potatoes with huskies, especially a young homemade one with a thin skin. I clean my husband, I'm afraid of germs, I offered him to get into the oven to sit there until the cover crawl out and check what microbes would remain, but he was smeared with "unaesthetic", well, what to take from them, they did not eat potatoes baked in the fire at night under horrible stories "like: black hand "with coal skins. Children of the urban jungle.
You can actually eat it with a spoon.

Thank you for such a great idea to cook for the future and use the heating oven for another dish! I made three pieces for trial, my husband diminished in one sitting !!!!! I added garlic to the cheese. I didn't even have time to photograph. I will cook more than once!

[Loksa]

Loksa, Ramada, girls to health

[Loksa]

I suggested that he get into the oven to sit there until the cover gets out and check what microbes will remain

it's five!!!!
Loksa, tell your husband that he is not a gourmet. because the recipe for "Countryside Potatoes" from the Le Cordon Bleu school uses unpeeled potatoes!

So I am about the same Mom, the potato is a little metal hedgehog, I just wash it, and I clean it for my husband, but when I get very hot in an argument, hold on, all People of different world

yeah. dyki lyuda And what a delicious skin from the fire, yay, all in ashes ...

Irina! My husband also tried to peel potatoes! I didn't give it, I ate it like that. I rated it with my son as "delicious, you can do it." Thank you very much, definitely - to repeat!

[kukulyaka]

kukulyaka,

The girls in the shops (I took them in Perekrestok, Moscow specifically yesterday) appeared large beautiful potatoes of the new crop, I have already baked them today.

[kil]

kil, Irina thanks for the recipe and information about potatoes!
It is a very good idea to bake potatoes while the oven with a stone is warming up, because I often feel sorry for driving an empty oven

[julia_bb]

julia_bb, Julia and potatoes, too. And now the season is how you can bake eggplants and other vegetables.

[kil]

kil, Ira, well, you answered after 3 years. I already forgot that I gave a comment

[kil]

kil, Irina, what a wonderful yummy !!! I NADOOOOO !!!!!!!! WILL BE!

[kil]

kil, Ira, well, you answered after 3 years. I already forgot that I gave a comment

echeva, eat with pleasure

Girls, at what temperature to bake? The tubers are huge, so that they are baked and not toil-check?

Girls, at what temperature to bake? The tubers are huge, so that they are baked and not toil-check?

I heat the oven for bread to 240 degrees, you can also bake in the Multicooker, I sometimes bake in the summer when it's hot, for 20 minutes each side on the Oven or Baking mode.

[kil]

kil, Irina, thank you for your prompt reply! In the evening, the test drive will be)))))

[kil]

kil, Irina, thanks for the recipe, it was very tasty for us, they did it twice in a row, with sauces, with salted / smoked fish, just fly away!
It took longer, by 240 I kept about 1.10, but our potatoes were not bast shoes, but some kind of balls this year, plump)))))).
We selected the largest ones separately, I will repeat again.
Liked the sauces:

1.mayonnaise + sour cream + greens and grate pickled cucumbers without a skin on a fine grater, simple, but for some reason I haven't done that before, 2. Blender tomatoes + Abkhazian store adjika with fenugreek + fine garlic + salt + sugar

[Larissa]

Larissa, I'm glad if you can probably bake a round and large one in halves, then dance from the size