Many of you (I would even venture to assume that all of you) have probably baked potatoes at one point or at least observed this process. To wash the tubers and put them in the oven or throw them into smoldering coals, no special culinary wisdom is required. The dish also turns out to be extremely simple, without pretensions to sophistication or originality. But what a field for experimentation! You don’t need to go far: take out the middle of the prepared potatoes, prepare your favorite filling (and potatoes really go with a ton of foods - fish, meat, poultry, mushrooms, vegetables...) and fill the resulting “boats” with it. It turns out very tasty, almost like a signature dish in the famous fast food cafe chain “Kroshka-Kartoshka”. A recipe at home with photos and options for successful fillings will certainly come in handy if you don’t like to cook the same thing often. Different fillings mean completely different tastes!
Delicious crumbled potatoes with cheese and dill
Ingredients (for 6-8 servings):
How to prepare homemade crumbled potatoes with dill (recipe with photo):
Select moderately large, slightly elongated, intact tubers with a smooth surface, without sprouts. It is better to cook young potatoes with thin skins. Thoroughly wash off soil particles from each potato with a hard sponge. Dry the potatoes with napkins. To prepare this dish, it is advisable to use starchy potato varieties. After baking, the pulp of such a vegetable will become loose and soft. If there is not enough starch, the core will turn out sticky and hard. | 
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Wrap each tuber in aluminum foil. Wrap carefully so that you can easily unwrap it later. You can make a deep cross-shaped cut on top to help the potatoes bake better. Place on a baking sheet. Place in an oven preheated to 200 degrees, on a medium level. Bake for 50-90 minutes until soft. | 
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Unwrap the potatoes using a towel to avoid burning yourself. Cut whole tubers in half, this will make it easier to remove the core and fill with the finished filling. Leave the cross-cut potatoes whole. It is better to remove the middle of them through a cut. In this case, the dish will look like classic crumbled potatoes. | 
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Use a teaspoon to carefully scoop out the potato pulp, leaving thin edges. | 
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Place the removed core in a deep bowl. Put a piece of butter. Add finely chopped dill. Add grated cheese. | 
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Mash thoroughly with a fork. | 
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Fill the potato boats with filling. You should end up with a small mound of filler. To get a cheese crust, you can sprinkle each potato with additional shredded cheese. Place back in the oven (or grill) for 7-10 minutes. The cheese will melt and the top of the snack will brown slightly. | 
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Serve the dish before it cools down. | 
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Ham (sausages), cheese, green onions, mustard, sour cream. Cut the ham into small cubes. Cheese - grate. Chop the onion feathers with a knife. Mix with baked potatoes, season with sour cream and prepared mustard. Add some salt.
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.
How to prepare “Kroshka Potatoes” at home + fillings.
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 crumbled 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.
Fast food is not always a harmful dish. If you approach the cooking process and selection of ingredients for a dish from the perspective of proper nutrition, you can make fast food even healthy.
“Kroshka-potatoes” is a dish that I prepare if I know that we will have a large company of guests. The beauty of this dish is that the potatoes can be baked in portions and the toppings can be served separately. Each guest will choose the filling themselves or try everything.
Here are my favorite toppings for Crumb Potatoes:
- crab sticks, cheese, mayonnaise (yogurt)
- ham, Parmesan or Grana Padano cheese, mayonnaise, parsley
- Tartar sauce with pickles
It is with these fillings that we will prepare our Baby Potatoes today.
We will prepare all the products according to the list. For fillings you can take your own products. It is better to take potatoes of the same size so that they cook at the same time; the potato tubers should be large. We will prepare Baby Potatoes at the rate of one potato tuber per serving.
Wash the potatoes well, wipe dry and make punctures with a fork on the surface of the potato peel. Wrap each potato tuber in foil and place on a baking sheet. Place the potatoes in an oven preheated to 180 degrees C for 60 minutes.
IMPORTANT: during a summer picnic you can bake potatoes over a fire.
While the potatoes are baking, prepare the toppings.
FILLING 1
Cut the ham into small cubes. Place the ham in a bowl.
Grate Parmesan cheese or Grana Padano (sharp cheeses) on a fine grater and add to the ham.
We also put finely chopped parsley in a bowl, season the ingredients with mayonnaise or sour cream, salt and pepper the filling to taste.
Mix everything well, the filling is ready.
FILLING 2
Cut crab sticks or crab meat into small cubes. Place crab meat in a bowl.
Grate hard cheese like Gouda on a medium grater. Add cheese to crab sticks.
Season the filling with mayonnaise or yogurt, salt and pepper the filling to taste.
Mix all ingredients well. The filling is ready.
FILLING 3
As a filling, you can use different sauces, such as “Tartar”; you can buy them ready-made in the store.
I make Tartar sauce with pickled cucumbers.
We check the readiness of the potatoes by piercing the tuber with a knife or fork. Take the potatoes out of the oven. We make cross-shaped cuts on the surface of the potato and, as it were, open it. Lightly mash the potato pulp with a fork.
Place a piece of butter on top of each potato.
IMPORTANT: if you serve potatoes only with butter, you can add herbs and garlic to the butter for flavor.
IMPORTANT: you can serve the potatoes on a separate dish, and place the toppings next to them so that guests can choose the toppings themselves.
Spread the filling on top of the potatoes and our Baby Potatoes are ready!!
Crumb potatoes with filling 1 (see photo).
Crumb potatoes with filling 2
Crumb potatoes with filling 3
Bon appetit!
Baby potato
In this collection we will talk about the very baby potatoes, which is served in the eatery chain of the same name. And even though the eateries serve delicious potatoes, there is still a point in making this collection of recipes. Firstly, not everyone has access to the Potato Crumbs network. Beyond the Moscow Ring Road and the Ring Road, of course, there is life, but the Little Potatoes are not everywhere there. But in vain - this is tasty and relatively safe fast food. And secondly, not everyone likes the standard set of toppings for potato crumbs, or the standard filling for these toppings - mayonnaise. Using the recipes in this collection, you can build your own fast food amusement park with your favorite potatoes and toppings.
For those who have never tried potato crumbles, an explanation should be given. This is a dish of potatoes baked in foil, stuffed with butter, cheese and optional herbs. It is served with so-called “fillers” - finely chopped salads and snacks of anything. They can also be prepared from what you currently have in your refrigerator. The filling is placed on baked potatoes, seasoned with butter and cheese, and all this deliciousness is eaten with a fork, stirring the contents.
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 crumbled 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 from red fish with herbs. I just adore him!
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.
