Baked Potatoes with Different Fillings

Perhaps not a single picnic is complete without baked potatoes. If you are bored with traditional potatoes in foil, you can prepare various sauces or fillings for them. For example, shrimp, vegetables and mushrooms.

Ingredients

• vegetable oil - 2 tablespoons
• salt
• 8 large potatoes
• champignons - 100 g
• parsley - 1 bunch
• 2 tbsp. l. grated cheese
• vegetable oil - 1 tablespoon
• sour cream - 1 tbsp. l.
• 100 ml cream, 9% fat
• butter - 1 tsp.
• 0.5 tbsp. l. flour
• 150 g peeled shrimp
• garlic - 1 clove
• 1 tbsp. l. lemon juice
• dill - 1 bunch
• large tomatoes - 1 pc.
• 0.5 red bell pepper
• 100 g of natural yoghurt
• 2-3 sprigs of dill and parsley
• 1 cucumber
• chilled sour cream - 2 tbsp. l.
• 50 g bacon
• 1 small head of cauliflower
• sweet mustard - 1 tsp
• green onions - 1 bunch
• 1 sweet yellow pepper
• grated cheese
• green onions - 1 bunch
• 1 small head of broccoli
• 0.5 celery stalk

Directions

1. Wash the potatoes thoroughly. Brush each potato with vegetable oil. Wrap in foil and grill or charcoal until tender. Cut open the foil and unfold the potatoes. You can leave the foil on completely.
2. Cut each potato in a crisscross pattern, press lightly to open the potato and make a hole in the center for the filling.
3. Prepare the shrimp filling. Sprinkle the shrimp with lemon juice. Peel and chop the garlic. Melt butter in a frying pan and fry in it, stirring constantly, until golden brown. Add shrimp and garlic, season with salt and pepper.
4. Gradually pour in the cream, stir well and bring to a boil. Reduce heat and simmer, 3 minutes. Wash the dill, dry it and chop it. Remove from heat, add dill, stir.
5. Prepare the filling with fresh vegetables. Wash vegetables and herbs, dry and chop finely. Add to a bowl, season with salt and pepper to taste. Season with yogurt, stir.
6. Prepare the cauliflower and bacon filling. Wash the cabbage, disassemble into small inflorescences and boil in boiling salted water, 5 minutes. Cut the bacon into small pieces. Wash the pepper, core it, cut into cubes. Wash and chop the onion.
7. Fry the bacon in a preheated skillet, 3 minutes. Add pepper and cook for 3 minutes. Add cabbage and onion, fry, stirring occasionally, for 3 minutes. Add mustard and sour cream, salt, pepper, mix. Boil 4-5 minutes
8. Prepare the mushroom filling. Wash and dry mushrooms and herbs. Cut the champignons into plates, chop the parsley. Peel and chop the garlic. Heat vegetable oil in a frying pan, fry mushrooms and garlic in it, 5 minutes. Add herbs, sour cream, salt and pepper. Sprinkle with grated cheese, stir and cook for 4 minutes.
9. Prepare broccoli soufflé. Wash broccoli and celery, boil in boiling salted water, 5 minutes. Discard in a colander and puree. Add sour cream and grated cheese. Wash the onion, dry it and chop finely. Salt and pepper puree. Add onion and mix thoroughly.