Composition / ingredients
Step-by-step cooking
Step 1:
Wash the new potatoes thoroughly with the hard side of the dish sponge. You can lightly scrape off the tender skin with a knife.
Step 2:
Pour 2 liters of water into a saucepan, put potatoes in it. As soon as the water boils, add salt to taste. Cook the potatoes almost until tender. My cooking process took about 15-17 minutes in total.
Step 3:
Cut the boiled sausage into thin slices and cut each slice in half again.
Step 4:
Grate the hard or semi-hard cheese on a coarse grater.
Step 5:
As soon as the potatoes have reached the desired condition, set them aside to cool down a little so as not to burn your hands. Wash and shake the dill greens. Then finely chop.
Step 6:
Grease the baking dish with a drop of sunflower oil. Cut each potato in half lengthwise, but without cutting through the tuber to the end. To get a kind of "pocket".
Step 7:
Put a piece of chopped sausage in the pocket of each of the tubers and sprinkle with chopped dill.
Step 8:
And add grated cheese on top. Bake potatoes with sausage at a temperature of 200-220 degrees for 25-30 minutes (depending on your oven) until fully cooked and an appetizing cheese crust forms.
For this dish, it is better to take new potatoes, whose skin is still very tender. Since potatoes will be baked in uniforms, it is necessary to check the absence of any hints of earth or sand.
If the season of new potatoes has passed, and you have only ripe tubers, then I advise you to completely peel them.
Instead of boiled sausage, it is quite possible to use boiled-smoked with small or large fat. Perhaps even smoked. So the dish will acquire a bright and noble taste beloved by everyone. Then cook the potatoes until they are ready and the main thing will be not to overdo the smoked sausage in the oven so that it does not become stiff.
As greens, I undoubtedly advise fresh dill! Young potatoes and dill greens are just made for each other. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Cheese "uglichsky" - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Sausage "amateur" - 291 kcal/100g
- Sausage "Ukrainian" - 404 kcal/100g
- Diabetic sausage - 254 kcal/100g
- Sausage "doctor" - 197 kcal/100g
- Diet sausage - 170 kcal/100g
- Dairy sausage - 252 kcal/100g
- Water - 0 kcal/100g
