Baby potatoes are quite tasty and relatively safe fast food. For those who have never tried it, an explanation should be given. This is the name of a dish of potatoes baked in foil, to which butter, cheese and herbs are added. It is served with various kinds of toppings - finely chopped snacks and salads of anything. Fillings can be prepared even from what is currently in the refrigerator. The fillings are placed in a baked potato already seasoned with butter and cheese, and all this deliciousness is eaten with a fork, stirring the contents.

The recipe for making crumbled potatoes is very simple, even if you have the most minimal cooking skills.

The suggested recipes will tell you how to make potato crumbles at home.

Basic potato crumb recipe

• Large potatoes – 4 pcs.
• Butter – 100 g.
• Grated cheese (any hard) – 100 g.
• Greens (dill, parsley, green onions) - several sprigs.
• Salt.

1. Rinse the potatoes thoroughly under running water and dry with a kitchen towel or paper towel. Be sure to bake with the skin on.
2. Coat the dried tubers with vegetable oil.
3. Wrap each potato in foil, preferably in 2 layers.
4. Place in a preheated oven for an hour. The larger the potatoes, the longer it takes to get ready. Readiness can be determined by piercing each tuber with a thin knife.
5. Remove the finished potatoes from the oven and carefully unfold the foil. Form a “plate” from the foil, slightly bending the edges.
6. Make a deep cut in the middle of the tuber with a knife, almost to the end, but not to the peel. Some people make a cross-shaped incision, whichever is more convenient for you.
7. Unwrap the potato halves and lightly loosen the hot flesh with a fork.
8. Place a piece of butter on each half, sprinkle with salt and knead well again until a homogeneous mass is formed.
9. Sprinkle the halves with grated cheese and stir until the cheese melts.
10. Sprinkle with chopped herbs.

The baby potatoes are ready. All that remains is to add a heaping 2-3 tablespoons of any filling you like.

Cooking potato crumbs in the microwave

If you don't have the opportunity to bake potatoes in the oven, or simply don't have time to wait an hour, there is a quick way to cook crumbled potatoes - in the microwave. The taste remains excellent despite all this.

• Medium-sized potatoes (it’s better not to take large ones) – 4 pcs.
• Any grated cheese – 100 g.
• Butter – 100 g.
• Parsley, dill - several sprigs.

1. Wash the potatoes thoroughly with a brush and dry with a towel (do not peel the potatoes).
2. Place the potatoes in the microwave in a circle, so that the distance between them is the same.
3. Turn on the microwave at maximum power for 10 minutes.
4. Check the potatoes for doneness with a thin stick or toothpick (if necessary, add a couple of minutes to the cooking time).
5. Carefully cut the finished potatoes in the middle, not reaching the skin.
6. Fluff the pulp in both halves with a fork, add butter and salt and fluff again.
7. Sprinkle grated cheese on each half and stir until the cheese melts.
8. Sprinkle with herbs.

Homemade baby potatoes are ready! You can serve it with or without toppings; potatoes baked in this quick way with butter and cheese are good on their own.

Crumb potatoes in a slow cooker

Another way to avoid baking in the oven is to cook potatoes in a slow cooker.

• Medium size potatoes - 4 pcs.
• Cheese – 100 g.
• Butter – 100 g.
• Greens - optional.

1. Wash the potatoes very well and dry them (do not peel them).
2. Pour a little vegetable oil into the bottom of the multicooker.
3. Place the potatoes on the bottom and turn on the “baking” mode for 1 hour.
4. Check doneness with a thin knife or toothpick. If necessary, add time (this depends on the size of the potatoes).
5. Cut the finished potatoes crosswise or in half (as you prefer).
6. Chop the pulp with a knife (careful not to damage the peel).
7. Add butter and salt and mix well.
8. Add grated cheese and stir again.
9. Sprinkle with herbs.

It's time to fill the potatoes with delicious filling.

Recipes for various fillings

• Any mushrooms – 200 g.
• Onion – 1 head.
• Sour cream – 50 g.
• Mayonnaise – 50 g.
• Vegetable oil – 50 g.
• Pepper.
• Salt.

1. Finely chop the mushrooms.
2. Boil them in boiling water for 5 minutes and drain in a colander.
3. Cut the onion as you like - finely or into half rings.
4. Heat a frying pan with oil.
5. Fry mushrooms and onions for 10 minutes.
6. Season the filling with sour cream and mayonnaise.
7. Salt and pepper to taste.

Crab sticks with egg

• Eggs – 2 pcs.
• Crab sticks – 200 g.
• Mayonnaise – 100 g.
• Greens - a small bunch.
• Pepper.
• Salt.

1. Boil the eggs hard and let cool.
2. Peel and finely chop.
3. Cut the crab sticks into small cubes.
4. Chop the greens.
5. Place all ingredients in a cup, add salt and pepper.
6. Season with mayonnaise and mix.

Red fish with greens

• Lightly salted red fish (salmon, trout) – 300 g.
• Greens (parsley, green onions, dill) - a bunch.

1. Cut the fish into small pieces.
2. Chop the greens finely with a knife.
3. Combine fish with herbs and mix.

If you think it’s not juicy enough, you can season the filling with mayonnaise or Thousand Island fish sauce.

Honey mushrooms with pickled cucumbers

• Honey mushrooms, fresh or pickled – 200 g.
• Pickled cucumbers – 150 g.
• Onion – 1 head.
• Dill - several sprigs.
• Sour cream or butter for dressing (to taste).

1. If the honey mushrooms are fresh, boil them for 5-7 minutes in salted water.
2. Finely chop the mushrooms (marinated or boiled).
3. Chop the onion into thin half rings.
4. Cut the pickled cucumbers into small pieces.
5. Finely chop the dill.
6. Mix everything, season with sour cream or butter to taste.

Filler for children

For a child, you can prepare chicken breast stewed in cream with carrots.

1. Cut the chicken breast into small pieces.
2. Place everything in a saucepan and pour a glass of water.
3. Simmer for 20 minutes.
4. Finely chop the carrots.
5. Add the carrots to the meat and simmer for another 5 minutes.
6. Add cream, a little salt to the boiling mass and simmer for another 5 minutes.

The delicate-tasting filling is ready.

Secrets of delicious crumbled potatoes

• Before baking potatoes, make sure that the skin is not damaged.
• Choose tubers preferably without eyes.
• I noticed that in cafes they crush the baked potatoes a little before cutting them. Lightly press the potato with your palm a couple of times or roll it like a rolling pin, also pressing lightly. This makes it easier to whisk in the butter and cheese without lumps until smooth and smooth.

The principle of preparing crumbled potatoes is the same. But there can be a huge variety of fillers. It depends on your imagination. Every time you will receive your own unique, delicious dish.

Those who love “Kroshka Potatoes” are quite understandable. Freshly baked potatoes, soaked in butter and served with various fillings, will satisfy even a brutal hunger and become a real aroma and taste bliss. It would be a stretch to call such food fast food - it looks like a completely homemade dish.

By the way, in order to taste it, you don’t have to look for the nearest outlet of the above-mentioned chain. It's better to try to create something similar at home. In addition, if you prepare it yourself, the food will be many times healthier than store-bought.

Potatoes for this dish should be chosen of the same size so that their preparation takes approximately the same amount of time. Also, the potatoes should be without serious external defects and thoroughly cleaned of dirt - for which you should use, for example, a metal mesh for dishes. In addition, they should be washed thoroughly and then dried.

Potatoes should be baked at approximately 200°C. The product must be placed in a preheated oven, and it will take at least 30-60 minutes to bring it to readiness. In this case, the duration of baking will depend on the size of the potatoes.

It is highly advisable to wrap them in several layers of special food foil - then they will bake better. Their readiness is checked with a fork or a sharp knife. They must be used to pierce the product carefully so as not to damage its integrity.

It is completely acceptable to cook “Kroshka Potatoes” outdoors. Then it will be better to place the root vegetables, wrapped in foil, in the still hot coals left over from the fire. They should not be placed in an open flame - they may burn. In this case, it will take about 20 minutes to get ready.

Ready potatoes should be removed until they cool down. It is important here that the food remains hot when the filling is placed in it. The foil in which it was baked will act as a plate.

Each potato should be cut into two halves with a sharp knife, but do not complete the cut. Now you need to carefully open the product and, taking a fork, mash the pulp inside each half. Such manipulations should be performed, being careful not to break the potatoes completely. It is important that there is still a little pulp left near the skin - like a bowl.

Next, you need to put a small piece of butter into the potatoes. It will melt very quickly and spread throughout the pulp - and that’s exactly how it should be. It needs to be mixed a little with the previously pureed potatoes.

Now it's time for the filling. What exactly it will be is up to those for whom the food is intended. The simplest version uses some chopped herbs and/or grated cheese.

The fillings at Kroshka-Kartoshka are incredibly varied. This includes pre-fried mushrooms, fish prepared by any means (including smoking), and its caviar, and all kinds of salads or simply chopped fresh vegetables. Some even prefer Olivier or herring under a fur coat as a filling.

Possible filling options include a salad of boiled eggs and crab sticks, pickled cucumbers or mushrooms (or a mixture of them with herbs, onions and sour cream), chicken breast stewed in cream, raw smoked ham with dill and parsley, ham with cheese and green onions, chopped sausages with mustard, etc. Sour cream, mayonnaise or natural yogurt with spices can be used as a dressing for the filling.

The way the dish is served is important. It should arrive on the table while still hot, and it is advisable to serve it, as mentioned above, in the same foil in which the potatoes were baked. However, if the potatoes were being prepared for a dinner party, this instruction can be ignored and simply put the dish on a portioned plate.

Delicious potato crumb recipes are now in your cookbook! Try options with mushrooms, ham, hard cheese, herbs and sour cream. For seafood lovers - recipes with salted fish and crab sticks. Everyone will want to try this deliciousness!

Agronomists count about four thousand potato varieties. But for housewives, as a rule, only the qualitative characteristics of this vegetable are important. So, varieties of potatoes with pink and reddish skin are best suited for cooking for salad and baking. These don’t get overcooked and retain their shape well. But varieties with white pulp and light skin are more suitable for puree. They contain a lot of starch. And such potatoes are very pliable when kneading, which most likely guarantees the absence of lumps in the finished dish.

The five most commonly used ingredients in potato crumble recipes are:

Interesting recipe in a slow cooker:
1. Wash the potatoes thoroughly.
2. Wrap each vegetable in its own piece of foil.
3. In the “Baking” mode, set the timer for three quarters of an hour.
4. Bake.
5. For the filling, cut the salted fish into small pieces.
6. Pass the garlic through a press and finely chop the onion.
7. Mix them with sour cream and spices. If desired, you can add a little salt.
8. Remove the potatoes from the slow cooker, open them, and cut them.
9. Add the fish and prepared sauce.

Five of the most nutritious potato crumble recipes:

Helpful Tips:
. Salmon or trout are best suited as a fish filling. Lightly salted herring or crab sticks can be a budget option.
. Finely chopped greens will be an excellent addition to the finished dish.
. Sour cream can be replaced with unsweetened yogurt.

The basic recipe for crumbled potatoes is very simple with minimal cooking skill. You will need:

large potatoes without eyes and scabs - 5-6 pcs.
fatty cheese (it should melt at high temperature) - 200 g.
butter - 100 g.
salt - to taste
greens - to taste
Preparing crumbled potatoes
Wash the potatoes very well with a brush, dry with a towel, and wrap in 2 layers of foil.

Preheat the oven to medium temperature.

Place the potatoes on a baking sheet and bake in an oven preheated to 180 degrees Celsius for 1.5-3 hours, depending on the size of the potatoes. The larger the tubers, the longer it takes to bake. You can check readiness by piercing the potato with a thin knife.

About 20 minutes before the potatoes are ready, grate the cheese on a fine grater; if you add greens, they need to be washed, dried and finely chopped.

Take out the baking sheet with the potatoes, let them cool slightly (otherwise it will be difficult to work with), but not too much so that the butter and cheese melt. Meanwhile, grate cold butter.

Cut the potatoes lengthwise almost to the end (to the skin), lightly crush the pulp with a fork.

Place a spoonful of cheese and then butter into each potato and mix the contents of the potatoes with a fork.

Homemade baby potatoes are ready! You can serve it with or without toppings; baked crumbly potatoes with butter are good on their own.

Fillers for crumbs-potatoes-
Honey mushrooms with pickled cucumbers

Products:
Fresh or marinated honey mushrooms - 200 g.
Pickled cucumbers - 150 g.
Onions - 30 g.
Dill - 2-3 sprigs
Vegetable oil or sour cream - to taste

Cooking method:
If you have frozen honey mushrooms, you need to boil them in salted water for 5-7 minutes. Place the honey mushrooms in boiling water without defrosting, wait until the water boils again and wait 5 minutes.

Place the mushrooms in a colander and let the water drain.

Meanwhile, peel the onion and finely chop it into quarters, which are disassembled into rings.

Wash the dill, shake off the water and chop finely.

Cut the pickled cucumbers into pieces about 1 cm in size.

Mix everything, season with butter or sour cream to taste.

The filling for crumbled potatoes from honey mushrooms and pickled cucumbers is ready! Bon appetit!

Beetroot with garlic...

Products:
Beetroot - 300 g.
Sour cream - 3 tbsp. spoons
Garlic - 2-3 cloves
Salt

Cooking method:
Wash the beets, put them in a saucepan with boiling water and boil for 1 hour.

Drain the water and let the beets cool.

Peel the garlic, crush it with a garlic press or grate it on a fine grater.

Grate the cooled beets on a coarse grater.

Add garlic to the beets, add salt and mix everything thoroughly. Fill the filling with sour cream and mix again.

The beetroot and garlic filling for the potato crumbs is ready! Bon appetit

Crab sticks with egg...

Products:
Crab sticks - 200 g.
Eggs - 2 pcs.
Mayonnaise - 100 g.
Dill
Pepper
Cooking method:
Boil the eggs hard and let cool. Peel and cut into cubes.

Cut the crab sticks into the same small cubes.

Chop the dill.

Mix dill, crab sticks and eggs, pepper and season with mayonnaise. Mix everything thoroughly and you're done!

Red fish with greens...

Delicious filling for potato crumbs made from red fish and herbs.

Products:
Greens (dill, parsley or any of your choice) - 30 g.
Lightly salted red fish (I love salmon) - 300 g (1 pack)
Cooking method:
Rinse the greens under running water, shake off and let dry.

Meanwhile, cut the red fish into pieces 1-1.5 cm in size.

Add greens to the fish and stir.

Ready! If you think it’s not juicy enough, you can season the filling with mayonnaise or Thousand Island sauce.

Cooking instructions

1 hour 30 minutes Print

1. It is better to use young, large potatoes. I cooked from what I had. Since potatoes cannot be peeled, they need to be washed well, for example, using a new sponge. Next, dry the potatoes and wrap them in foil. We make cuts in the form of crosses already in the wrapped potatoes so that they bake better. Place in an oven preheated to 200 degrees for 60-90 minutes, cooking time depends on your oven. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

2. Filling 1. Finely chop the ham, gherkins, cheese (you can grate it), red onion. Season with mayonnaise.

3. Filling 2. Boil the beets, peel and grate. Add garlic and salt to taste, season with sour cream or mayonnaise.
Crib How to prepare garlic

4. Filling 3. Cut the sausages into slices and fry. Add sour cream and mustard. Dijon mustard with grains will be just right.

5. Filling 4. Finely chop crab sticks, mix with corn and salad, season with mayonnaise.

6. Filling 5. Finely chop the tomatoes, add herbs and cheese. You can use any fresh vegetables. Curd cheese with herbs.