A favorite dish of many, which is sold in the chains of fast food cafes “Kroshka-Kartoshka”, it is prepared simply, because in reality it is just baked potatoes, whipped with butter and cheese into an appetizing soft puree with various fillings. However, not all lovers of this dish enjoy eating With this dish you can prepare it as tasty as in branded cafes. And yet, trying is not torture, try! Perhaps a dish prepared with your own hands, with desire and love, will please you and your loved ones even more! So. A few of many options.

Crumb potatoes with smoked chicken

You will need: medium-sized potatoes (8 pcs.), processed cheese, which is sold in a jar, smoked chicken breast, butter, mayonnaise.

Cooking method:

1. Wash the potatoes and wrap them dry in foil.

2. Place in a preheated oven at 150 degrees for 60 minutes.

3. While the potatoes are baking, you can prepare a “filler” - cut the chicken and season with mayonnaise. Cut the finished potatoes in half lengthwise (not a full cut) and puree them (using a fork) with adding butter. Typically use 2 potatoes per serving.

4. When you have mashed all the potatoes, place the prepared “filler” on one side of the portion.

5. Place the processed cheese on a plate and place in the microwave for 1 minute; when it’s ready, pour it over the other half of the potatoes.

Bacon crumble potatoes

Ingredients: 4 large potatoes, salt, 100 g smoked bacon, 100 g Gouda cheese, 1 bunch of green onions, 4 tbsp. butter, 150 g sour cream, ground black pepper, fat for greasing.

Cooking method:

1. Boil potatoes.

2. Cut the bacon into strips and fry without oil until brown. Place on a paper napkin.

3. Grate a piece of cheese on a coarse grater.

4. Cut green onions into thin rings.

5. Rinse the boiled potatoes with cold water and, without removing the skins, cut them in half vertically. Scoop out the pulp from the boiled potato halves with a spoon, leaving the 1 cm thick walls intact. Prepare mashed potatoes from the removed boiled potatoes. Add sour cream and butter to it.

6. Cut the fried bacon into small pieces and mix into a puree along with grated cheese and green onions.

7. Fill the potato halves with the resulting mixture and place them on a greased baking sheet.

8. Bake in the oven for 15 minutes at 220 degrees.

Crumb potatoes with ham

Ingredients: Large potato tubers 6 pcs. For the filling approximately: Hard cheese 300 g. Ham 300 g. Bunch of dill. Butter. Salt.

Cooking method:

1. Potatoes, with skins on, wash well.

2. Wrap each one in foil (each potato can be greased with vegetable oil).

3.Place in an oven preheated to 250 degrees

4.Bake for about an hour.

5.For the filling, grate the cheese on a coarse grater, chop the ham, chop the dill, and mix everything.

6.Take out the potatoes and open the foil.

7. Cut the potatoes into 2 (lengthwise) or 4 parts.

8.Mash the pulp with a fork, not all the way to the skin, leaving a couple of millimeters.

9.Place a piece of butter, add salt and top with the filling.

10. Lightly gather the foil and shape it into a plate.

11. Place back in the oven to brown for a few minutes.

12. Serve in foil.

You can, of course, make any filling you like. Bon appetit!

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 unwrap 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 crumbles 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 (do not peel the skins).
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.

Calories: Not specified
Cooking time: Not indicated

I came across the idea for such a dish at a fast food establishment. I won’t say which one, but anyone who has been there will immediately recognize it. So, I really liked the taste of these potatoes, which harmonize well with various fillings. Then we ordered only a few types - with red fish, seafood and smoked cheese.
But when I learned to cook such delicious potatoes at home, I had already come up with a huge number of fillings - ham, eggs, cheeses, salads, goulash and just pieces of meat. The potatoes always turned out very tasty and appetizing. And most importantly, it’s so easy to prepare, no preparatory steps for cleaning or cutting are needed. Simply rinse thoroughly to remove dirt and wrap it in several layers of foil and bake in the oven until done.
The main thing in this process is not to overcook, otherwise it will dry out and lose a lot of its taste. But then, without opening the foil, we simply cut it lengthwise into two parts. Using a fork, carefully mix its pulp with a piece of butter and cheese, and then put the filling on it.
At first I couldn't bake the potatoes well, and I couldn't find the right size of tuber. The big one sometimes remained uncooked inside, and the small one quickly dried out. I was told that in such establishments they prepare this dish from specially processed potatoes, which have the same shape. I don’t know how true this is, but through trial and error I learned to prepare such a delicious snack from ordinary domestic potato varieties. So, today on our menu - baby potatoes - a recipe at home with photos.

Ingredients:
- potato tubers - 3 pcs.,
- hard cheese - 70 g,
- butter - 30 g,
- Feta cheese - 100 g,
- fresh dill, sour cream, salt - to taste.

How to cook with photos step by step

We thoroughly wash the potatoes with a brush and wrap them in 4-5 layers of foil.




Place the potatoes in a preheated oven and bake for about 1-1.5, depending on their size. Check the readiness of the potatoes with a wooden stick.
Next, take out the finished potatoes and cut them in half without unwrapping them from the foil.




Mash its pulp with a fork, sprinkle with salt and spices.






And also add butter.








And grated hard cheese.






And then we put the filling on it.




To prepare it, we grind Feta milk cheese and mix it with sour cream and finely chopped dill.




Serve the potatoes directly in the foil, still hot, with the filling. It wouldn’t be out of place on the table and

“Kroshka-Kartoshka” is a well-known fast food chain that can compete for supremacy with the likes of Mc.Donalds, KFC and Burger King. As you can tell from the name, while American fast foods are collecting various hamburgers, the main place in the menu of fast food cafes is occupied by potatoes, and it is worth noting that the chefs in this bistro prepare them perfectly, what kind of potato filling is simply delicious!

Baked potato crumbs

Well, who doesn't love a delicious baked potato? Especially in the summer, during the season of young vegetables, bonfires, and gatherings, how can you not treat yourself to baked potatoes in foil, in the coals. “Kroshka-Kartoshka” allows us to taste this delicacy at any time; moreover, it offers various fillings that give a special taste to a simple but delicious dish that we remember from childhood.

The menu of the Kroshka-Kartoshka bistro is varied, your eyes wide open, you want to try everything. The options you especially like can be repeated at home; we have just prepared for you recipes for toppings for crumbled potatoes, prepared at home.

Preparing Potatoes

But before we look at the recipe for crumble potato toppings, let's learn how potatoes are prepared for filling with toppings by experienced bistro chefs.

To do this you will need:

• potato;
• butter;
• foil.

To prepare the dish, it is better to use young potatoes: fresh, strong, easy to remove dirt from with a scraper or brush, easy to wash, and they look very festive due to their light skin.

Wash each potato thoroughly, remove dirt, but do not cut off the skin. Also dry each root vegetable with a towel. Preheat the oven to 200 degrees in advance. Next, wrap each potato in 2-3 layers of foil and place on a baking sheet. For a medium-sized tuber, it takes at least an hour and a half to fully cook. At this time, you can make several different fillings for potato crumbs at home, the recipes of which we will be happy to share. An excellent combination of various ingredients will turn ordinary potatoes into a masterpiece of culinary art.

Toppings for crumbled potatoes at home

Remove the hot potatoes from the foil and cut them into two halves. Make a small depression in each of them with a spoon and remove the pulp. Place a small piece of butter in the empty space, and place a rich layer of filling on top of it.

If there is cheese in the filling, place the filled potato half in the oven to melt the cheese or to create a delicious cheesy crust. Moreover, a piece of butter will melt well in the oven, and the potatoes will turn out juicy, which is very much appreciated at the Kroshka-Kartoshka bistro.

Anything can go into potato filling. For example, cold fillings will look great, especially with salted or smoked fish; it will be delicious with vegetables, goulash, saute or aromatic julienne.

This is the main advantage of crumbled potatoes; you can add anything that is in the refrigerator and combine with each other as a filling, and with the right selection of sauces, you won’t be disappointed.

Cheese filling

For the first recipe for filling potato crumbs at home you will need:

• feta cheese;
• garlic;
• dill;
• mayonnaise.

This is the simplest and most popular type of potato filling in the well-known Russian bistro, cheese and garlic with herbs are a win-win combination.

Cheese cheese is soft in texture and grating it is more expensive, so finely chop it into small cubes. Crush a few cloves of garlic and add to the cheese. Then chop the dill as finely as possible, place it in a common container and season everything with mayonnaise. Mix thoroughly.

The filling is ready. Place it on the hot potatoes and place in the oven for a few minutes until the cheese melts a little. What a aroma, what a taste!

Mackerel filling

To prepare the second filling for potato crumbs at home you will need:

• smoked mackerel;
• bulb;
• bell pepper

The taste of this filling is excellent; the usual combination of fish and potatoes is complemented by the sweet taste of pepper and aromatic onions.

Remove the fillets from the mackerel bones, peel and cut into small squares. Also chop the peeled onion. Wash the bell pepper and remove the seeds, and chop it finely.

Place all the ingredients on the baked potatoes and serve quickly.

Sausage stuffing

The next filling is quite standard, but is in great demand among bistro regulars. To prepare it you will need:

• sausages;
• green onions;
• mustard;
• ketchup.

Chop the sausages into thin short strips, mix them with mustard and ketchup. Finely chop the feathers of the green onions. First place the sausages on the potatoes, and then generously sprinkle everything with onions.

With chicken and cheese

The filling is incredibly aromatic due to the smoked chicken, just try how delicious it is. To prepare you will need:

• smoked chicken meat;
• olives;
• hard cheese.

It is better to use pitted olives, they will be processed faster. Remove skin and fat from smoked chicken and cut into small cubes. Cut the olives into thin slices and grate the cheese. Place the meat on the potatoes, sprinkle it generously with a layer of cheese and garnish with olive slices. Place the potatoes in the oven for a few minutes so that the cheese melts and the crumbled potatoes are imbued with the aroma of smoked chicken.

Bacon filling

And for the fifth potato filling you will need the following products:

• bacon;
• fresh herbs;
• pickle.

Fry the bacon until crispy, finely chop the greens. Grate hard cheese and cut the pickled cucumber into thin, short strips. First put bacon on the potatoes, then cucumber slices, sprinkle everything with cheese and season with fresh herbs. What a great combination of bacon and cucumber!

Stuffing with mushrooms

Mushroom fillings are a hit, especially champignons. A competent combination of products with mushrooms - and you have a culinary masterpiece in your hands. To prepare potato crumbs with this filling you will need:

• Champignon;
• bulb;

Finely chop the champignons and fry in a frying pan. Peel and chop the onion and place it with the mushrooms. Fry the ingredients until the onion is translucent. Spoon the filling onto the potatoes and top with a good layer of grated cheese. How delicious, it looks like julienne!

Crab filling

But here is a simple and affordable crab filling for potato crumbs; who doesn’t love crab sticks? For preparation you need:

• crab sticks;
• tomato;
• mayonnaise;
• garlic.

Pour boiling water over the tomato to remove the skin, finely chop the tomato pulp. Chop the crab sticks and grate the cheese. A clove of garlic will add a special flavor to the filling. Mix all the ingredients together with mayonnaise, place on hot potatoes and heat slightly in the oven.

We hope you find our selection of toppings for potato crumbs with photos useful; they are so delicious that it is impossible to suppress the desire to have a snack as soon as possible.

Ingredients:

Baked “crumb potatoes”

“Kroshka-Kartoshka” is my husband and I’s favorite Russian fast food. About two thousand years ago, in Moscow, like mushrooms after the rain, booths with this funny name popped up everywhere. Then there were very, very many of them, but recently they have disappeared somewhere, unfortunately. They say they have moved from booths to premises, but there is no such branch in my hometown.

We really miss “Kroshka Potato”, so sometimes we cook it at home - only it turns out to be far from fast food, but rather a rather complicated event. More precisely, the potatoes themselves are even easier to prepare than any other type of dish with this product, but everything that comes with it... In general, hints and riddles are good! For those who are not familiar with the concept of "Crumble Potatoes", I will now explain it.

Firstly, the name “Kroshka-potatoes” is an outright joke: this dish requires giant potatoes, weighing around 200 grams. These are the “tiny little things”! Secondly, “Kroshka-potatoes” consists of two parts - basic potatoes and a rich selection of salads, which everyone chooses to their taste. You can eat several different salads with one potato, but, based on my experience, more than 5 spoons is unrealistic.

In my opinion, “Kroshka-Potato” is a great idea for the arrival of a large number of guests with different tastes - or for those days when you have a lot of salad leftovers from the previous holiday.

How to cook “Crumble Potatoes baked in the oven” step by step with photos at home

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Step 4

The second minute of the hostess’ attention that falls on each potato is the moment before serving: the potatoes are removed from the oven, unfolded and cut diagonally crosswise to their full depth. That’s it, after this the potatoes can be served to the guests. In foil or without foil - it depends solely on how many minutes later you are going to start eating. You can, for example, serve potatoes cut but still wrapped, then the foil will retain heat for a couple of extra minutes.