John Myers
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Three Kinds of Stuffed Baked Potatoes with Dips
The perfect three kinds of stuffed baked potatoes with dips recipe with a picture and simple step-by-step instructions.
Filling 1:
- 70 g Butter
- 1 Spring onion
- 50 g Grated cheese
- 100 ml Cream
- Pepper salt
Filling 2:
- 2 Eggs size M.
- 4 Discs Smoked ham, narrow
Filling 3:
- 150 g Ground beef lean
- 0,5 Onion
- 1 small Clove of garlic
- 50 ml Water
- 1 tbsp Processed cheese
- Pepper, salt, pinch of chili powder
- 30 g Grated cheese
Dip 1 (guacamole):
- 1 Avocado
- 1 Tomato
- 0,5 Lemon, juice
- 1 Clove of garlic
- 0,5 tbsp Yogurt
- Pepper salt
Dip 2 (tomato and chilli jam):
- 100 g Tomato
- 1 Clove of garlic
- 0,5 Onion
- 1 size Red chilli
- 2 tbsp Oil
- 70 ml Cola
- 2 go.tbsp Tomato paste
- 1 tbsp Honey
- 2 tbsp Light balsamic vinegar
- Pepper salt
- 1 tbsp Chili oil
Dip 3 (sour cream):
- 200 g Sour cream
- 100 g Creme fraiche Cheese
- 1 Lemon, juice
- Salt, sugar
Potatoes:
- Boil the potatoes in well-salted water.
- In the meantime, peel 3 onions and cut into small cubes for the FILLING. Skin the garlic, finely chop. Grate cheese. Then sauté the onion and garlic in 1 oil. Add the mince and fry until it has turned color. Deglaze with water, stir in processed cheese and season with pepper, salt and chilli. Keep ready.
- For the FILLING, clean 1 spring onion and cut into small rings. Grate cheese. Keep ready.
Completion:
- Preheat the oven to 180 °. Have an appropriately large casserole dish ready. Drain the cooked potatoes. Cut off a “lid” from the long side of the still hot potatoes. Then hollow out the potatoes so that a wall about 7 mm thick remains. Place all the potatoes in the pan. Put the entire hollowed out potato mixture in a bowl and prepare filling 1. To do this, add butter and cream to the potato pieces and mash everything so that there are still a few pieces left. Fold in the spring onions and grated cheese and season with salt and pepper. Fill two hollowed-out potatoes generously with it. Use any remnants of the ramming elsewhere.
- Then line two more potatoes with 2 slices of ham each and beat 1 egg in the opening. Beat the overhanging strips of ham over the egg.
- Finally, fill the minced meat mixture into the last 2 potatoes and sprinkle the surface with the grated cheese. Put the pan in the middle of the oven and bake for approx. 25 minutes. Make sure that the eggs are not too big, otherwise they will be too runny – compared to the other fillings – when serving. It is better to lose some of the protein then.
- Then arrange with the 3 dips. As a main course – without any other side dishes – 3 filled potatoes per person are a reasonable portion. Hence the above number of people. But everyone can judge that for themselves ….. They are also suitable as a starter, but – filled with the potato mixture – also as a side dish.
Dip 1:
- Quarter the tomato, scrape out the stones and cut the flesh into very small cubes. Core the avocado, remove from the skin and place in a bowl. Drizzle with lemon juice and crush with a fork. Add the tomato pieces and yoghurt and press the peeled garlic clove into it. Mix everything well and season with salt and pepper. When the guacamole is being prepared, put the core back in and keep it in the refrigerator until you need it. The core prevents it from turning gray.
Dip 2:
- Skin and finely chop the garlic and onion. Core and finely chop the chilli. Core the tomatoes, cut the pulp into small cubes. Sauté the garlic, onion and chilli in 2 tablespoons of oil. Add tomatoes and stew a little. Deglaze everything with the cola and simmer for approx. 5 minutes at medium temperature. Stir in tomato paste, honey and balsamic vinegar. Season with pepper and salt and simmer until the mixture has a jam-like consistency. Season again to taste. It should taste sweet, sour, and hot. Remove from heat, let cool and stir in 1 tablespoon of chilli oil before serving.
Dip 3:
- Mix all ingredients together and season to taste.
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