Description
It will get warmer soon and will begin the season of picnics - barbecues, fresh vegetables and roasted potatoes))) and then it will come in handy this recipe. The English basis of such boats are called "potato skins" - potato skins. "Skins" these can be filled with vegetables, meat, fish, seafood, cheese, ham... Looks dressy, meets as a designer, eaten with appetite, in addition, these snacks one tooth - a fashionable trend in recent years. So we monicat)))
Ingredients
-
Potatoes
4 piece
-
Avocado
1 piece
-
Sundried tomatoes
70 g
-
Salmon
100 g
-
Pickled cucumber
4 piece
-
Soft cheese
100 g
-
Green olives
20 g
-
Greens
-
Vegetable oil
50 ml
-
Spices
-
Bow white
70 g
Cooking
Large tubers good wash and prick with a fork in several places to the skin during roasting does not burst
Put the potatoes in a baking dish*, pour the course, and thoroughly lubricate each tuber vegetable oil. Bake in the oven for 20 minutes at T 200-220S, until fully cooked. *On the nature of the potatoes can be wrapped in foil and baked in the coals until roasted kebabs.
Meanwhile, prepare the filling. Avocado peel and cut into cubes, sun-dried tomatoes and finely chop.
Mix avocado and tomatoes, season with salt and pepper in the salad squeeze lemon juice to avocado is not darkened and has retained its beautiful green color, last of all sprinkle with oil, mix well.
Pickled cucumber cut lengthwise into 2 parts, half olives
Thinly slice your meats, and I have frozen salty bacon with a thick layer of meat. Slice the cheese, herbs
Potatoes get it, give it to cool slightly, cut each tuber into 4 pieces and form pumps: remove the pulp, leaving the peel layer with a thickness of 1-2 cm From the center of the potatoes you can cook a wonderful potato salad - potatoes, pickles, boiled eggs, mayonnaise or vegetable oil, salt, pepper, parsley.
And now give rein to your imagination and collect our boats, not forgetting to sprinkle after all this beauty Oleina crupinastrum sprinkle with pepper and garnish with sprigs of greenery
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.